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Recipe | Blueberry Cupcakes I've been gone for a hot minute! Here's a much-enjoyed recipe from the Lola's Forever recipe book of Lola's Cupcakes. Original recipe proportions of sugar and other changes in brackets. I used the cream cheese frosting proportions from the Red Velvet and Carrot cupcakes.
Makes: 12-16 Ingredients 200g Self-raising flour 1 teaspoon Baking powder 175g unsalted Butter 180g Soft light brown sugar (recipe: 250g caster/granulated sugar) 1 1/2 teaspoons Vanilla essence (recipe: vanilla bean paste) 3 Eggs 175ml Soured Cream 48 blueberries Cream cheese icing 60g blueberries 1 teaspoon Caster/granulated sugar 60g unsalted Butter 1 teaspoon Vanilla essence (recipe: vanilla bean paste) 200g Icing sugar 400g cream cheese (Philadelphia light) To decorate 36 fresh blueberries Method 1) Preheat the oven to 180oC/ Fan 160oC/ Gas Mark 4 and line a muffin pan with 12 muffin cases. 2) Sift the flour and baking powder in a bowl and set aside. Mix the butter and sugar in a separate bowl and beat until light and fluffy. Scrape down the sides and mix again. 3) Add the vanilla bean past and mix. Slowly add in the eggs, one at a time. 4) Add the dry ingredients and mix slowly until combined. Once you have a smooth batter, add the soured cream - do not over-mix. 5) Using an ice cream scoop, divide the mixture between the muffin cases, filling to almost 2/3rds full. Gently push four blueberries into the batter of each cake. 6) Bake in pre-heated oven for 20-25 minutes, until well-risen and a skewer insert into the cakes comes out clean. Transfer to a wire rack to cool completely. Cream cheese icing 1) Simmer the blueberries in a saucepan with the caster/granulated sugar and 1 teaspoon of water for 10 minutes, then blend until smooth. Set aside to cool. 2) Beat the butter in a bowl until soft and smooth then add vanilla essence and sift in the icing sugar in 2 batches. 3) Add the cream cheese and mix until smooth and glossy. Do not over-mix. Add the cooled blueberry puree and slowly combine (you can leave a small blueberry ripple). 4) Spoon the icing into a piping or pastry bag with a large star nozzle tip and pipe a swirl onto each cupcake. 5) Alternatively, spread the icing onto each cupcake using a palette knie or metal spatula 6) Finish each cupcake with 3 blueberries on top. Enjoy, ladies and gents! I must tell you, the folks at work loved this. The all-pervading blueberry scent as you open the carrying box is amazing! It is creamy but bursting with blueberry tastiness. And the blueberry puree is an idea for a healthier option beside blueberry pancakes (with a dollop of natural yoghurt perhaps?). Let me know how you get on with this one! Laters!
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LolasCurls
Hey there!
I'm Lola - a hair obsessed doctor who stumbled into running long distances and baking all the cupcakes. I blog about life, running and of course, hair! I'm an Altra "Team Red" Sponsored Athlete, so I will do the occasional running shoe or gadget review. For business enquires, email me at lolascurls@gmail.com I do not own the copyright to all the pictures so I will credit the source, where that is the case. Categories
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