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Preparation : 5 min | Resting : - |
Cooking : 25 min | Equipment : |
Difficulty : | Rating : 0 rates |
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2 | eggs |
280 | g plain flour |
80 | g butter, melted |
150 | g caster sugar |
120 | ml milk |
2 | tsp baking powder |
pinch salt |
FILLING: | |
200 | g fresh or frozen blueberries, |
thoroughly dried |
1 | Preheat the oven to 180°C (170°C fan, gas mark 4). |
2 | Put all the ingredients (except the blueberries) in the bowl and run the PASTRY/CAKE programme. If necessary, scrape down the wall of the bowl; set aside. |
3 | Add the blueberries (setting a few aside for decoration) and mix once with a spatula. Place 12 cupcake cases into a cupcake tin and pour the batter into it. Bake for 25 minutes. |