Blueberry Icing

I made my first blueberry icing yesterday from this recipe.  I used about half the butter, and as always, I have to use about two tablespoons of meringue powder to get the icing stable.  I also did not put whipping cream, as I put the least amount of liquid, otherwise I have runny icing.  I had to add a LOT more sugar to this to get enough to 18 cupcakes, and to make it thicker so it wouldn't melt.

And, to make the cupcake a little on the lighter side, I usually substitute vegetable oil with unsweetened applesauce.

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