Blueberry cupcake
(keep scrolling down for the recipe)


3 eggs
1 cup becel (salt free), softened
1 cup sugar
1/2 cup milk
1 1/2 cups plain flour
1 1/2 teaspoons baking powder
1 1/2 teaspoon vanilla extract
1 cup blueberries, chopped


3/4 cup sugar
2 tablespoons of blueberries, mashed
1/2 cup whole blueberries
heavy cream (optional)

1. Preheat the oven to 320F/160C.
2. Combine the eggs, butter and sugar, then mix until it feels light & airy.
3. Then add the milk, flour, baking powder and vanilla.  Mix until light and creamy (approx 2-3mins).  Stir the  blueberries in the mixture.
3. Divide the mixture evenly between the cupcake papers.  Bake for 15-18 minutes or until risen and firm to touch.  Allow to cool before icing.

1. Mix the sugar and mashed berries (add heavy or whipping cream if desired).  Now apply icing to each cupcake and top with blueberries.



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