Saturday, 17 September 2011



1 cup Blueberries (Fresh or Frozen)
1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon  vanilla extract or vanilla essence
1 1/2 cups (195 grams) self raising flour
(1 1/2 teaspoons baking powder - if using plain flour)
1/4 teaspoon salt
1/4 cup (60 ml) milk

  • Preheat oven to 180 degrees C.
  • In the bowl ,beat the butter and sugar until light and fluffy using an electric or hand mixer. 
  • Add the eggs, one at a time, beating well after each addition. 
  • Beat in the vanilla extract.
  • In a separate bowl whisk together the flour(using plain flour, baking powder) and salt.
  • Alternately add the flour mixture and milk, in three additions, beginning and ending with the flour. Scrape down the sides of the bowl as needed.
  • Add the blue berries to the mixture and mix well to spread the blue berries evenly.
  • Evenly fill the muffin cups with the batter and bake for about 20 minutes or just until set and a toothpick inserted into a cupcake comes out clean. 
  • Remove from oven and place on a wire rack to cool. 

Cup cakes, my son's favorite cake :) mine too! I was not a big fan of blueberry cup cakes until I made them myself :). A small variation to the above recipe, and we can have some yummy choco chip cup cakes, I am sure kids will love them!

Yet another variation, instead of choco chip, sprinkle some almond scrapes, lo and behold this is what you end up with...:)

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