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Blueberry cupcake

Blueberry cupcake Cook Expert

Preparation : 35 min Resting : 1 hr
Cooking : 25 min Equipment :
Difficulty :
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Serves 12 cupcakes :
BLUEBERRY MUFFINS:
150 g caster sugar
2 eggs
2 tsp baking powder
280 g plain flour
pinch salt
80 g butter, melted
120 ml milk
200 fresh or frozen blueberries,
thoroughly dried
BUTTERCREAM ICING:
300 full fat cream cheese,
such as Philadelphia®
50 unsalted butter, softened
or at room temperature
1 tbsp lemon juice
zest 1 organic lemon
100 g icing sugar (see recipe)
1Preheat the oven to 180 °C (170 °C fan, gas mark 4). Prepare the buttercream
icing*.
2Put all the ingredients (except the blueberries) in the metal bowl and run the
PASTRY/CAKE programme. If necessary, scrape down the wall of the bowl.
3Add the blueberries (setting a few aside for decoration) and stir once with a
spatula*. Place 10 cupcake cases in a cupcake tin and pour the batter into them.
Bake for 25 minutes.
4When the muffins and the buttercream icing* are cold, pipe a swirl of buttercream
icing* on the top of each one. Decorate with fresh blueberries, coloured pearls or
edible glitter.
Buttercream icing
1Fit the food processing bowl with the mini bowl. Place all the ingredients in the mini bowl and mix for 1 minute with the FOOD PROCESSOR programme, until smooth.
2Transfer the buttercream icing to a piping bag fitted with a star nozzle and refrigerate for at least 1 hour before decorating the cupcakes.
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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