Thursday, 28 April 2016

Blueberry Cupcakes

Hey everyone :)


Whenever I think muffin or cupcake - the first flavour that always pops into my head is - blueberry! I've ate many a blueberry muffin in my time - lots from Starbucks and I love them! This is a Martha Stewart recipe - one I found through Pinterest and it's the first recipe I've ever tried from her.

Ingredients (batter):
1 2/3 cup of plain flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1 stick unsalted butter
2/3 granulated sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup soured cream
6 ounces blueberries

Ingredients (topping):
6 tablespoons granulated sugar
1/4 cup dark brown sugar
1 teaspoon cinnamon

Ingredients (icing):
1 1/4 stick unsalted butter
8 ounces cream cheese
1/2 teaspoon vanilla extract
2 2/3 cups icing sugar
1/4 cup blueberry jam

Method:
1. Preheat the oven to 180°C and line a muffin tray with 12 cases.
2. In one bowl add the dry ingredients so - flour, baking soda, baking powder, salt and mix them together.
3. In a mixer bow add the butter and sugar and beat until light and fluffy (about 2 minutes). Add the eggs one at a time and the vanilla extract and then beat until incorporated.
4. Gradually add the flour mixture and alternate between the flour mixture and the soured cream.
5. Stop the mixer and add the blueberries and fold in (be gently and not too rough).
6. Spoon the mixture into the cases.
7. Make the topping - so in a little bowl - add the sugar, brown sugar and cinnamon and mix together. Then sprinkle on top of the batter in the cases.
8. Bake for 20 minutes (or until the skewer/toothpick comes out clean).
9. Remove from oven and leave in tray for 5 - 10 minutes and then transfer to wire cooling rack to cool completely.

I decided the cupcakes looked great without the icing and so didn't make it - so this step is optional.

10. In a mixer bowl - combine the butter, cream cheese and vanilla essence until mixed together.
11. Gradually add the icing sugar and combine until all mixed together.
12. Using a sieve strain some blueberry jam through it to remove skins and seeds and then add to the butter/cream cheese frosting - DO NOT MIX - just add to the top.
13. Get a piping bag and spoon the mixture into the bag and then pipe onto the cakes in whatever decoration or way you want. The jam should add a swirl effect to the frosting.








Let me know what you think in the comments below.



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