blueberry cupcakes


I’m actually not a huge fan of cupcakes, for my taste they are much to sweet. But these mini cupcakes have a delicious and not to overly sweet topping and have the perfect bite size. They are great for breakfast, as snack or for a dessert. And if you are a blueberry fan like me, you just can’t resist.


bbcup1

Makes 30 mini cupcakes

Preheat the oven to 180° C and lightly grease the mini muffin pan.

For the topping:

  • 5 dl milk
  • 45 g cornstarch
  • 100 g sugar
  • 1/2 sachet of vanilla sugar
  • 150 g butter, room temperature
  • 170 g blueberry jam

In a bowl mix the cornstarch with 6 tablespoon of the milk.

Heat the rest of the milk, the sugar and the vanilla sugar in a pan over low heat and bring the mixture to boil.

Pour the cornstarch mixture to the milk-sugar mixture slowly and stir until it starts to boil.

Remove the mixture from the heat and whisk for another 2 minutes until the cream becomes thick.

Pour the cream through a sieve into a stainless steel bowl and let cool completely.

For the cupcakes:

  • 2 eggs
  • 175 g sugar
  • 50 g butter, room temperature
  • 30 g sour cream
  • 250 g flour
  • 1 teaspoon baking powder
  • dash of salt
  • 1 teaspoon lemon zest
  • 1 dl milk
  • 150 g blueberries

In a bowl beat the eggs and the sugar together until light and fluffy, about for 2 – 3 minutes.

Add the butter, the sour cream, the flour, the baking powder, the salt and the lemon zest and beat until combined.

Add the milk and the blueberries and gently beat until combined.

Divide the batter evenly among the prepared muffin pan, filling each of the cups about three-fourths full.

Bake until golden brown and a toothpick, inserted in the center of a cupcake, comes out clean, for about 20 minutes.

Transfer the cupcakes to a wire rack and let cool completely.

Assemble the cupcakes:

In a bowl beat the butter until fluffy and add the cream one tablespoon after another to the butter, than add the blueberry jam to the mixture.

Set the mixture in the refrigerator for about 1 hour.

Transfer the buttercream to a piping bag and press out onto the cupcakes.

The cupcakes can be refrigerated in an airtight container for up to 4 days, bring to room temperature before serving.

Happy baking!

 

 

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Published by

bakeaffairs

Bridget's Bakery Blog

12 thoughts on “blueberry cupcakes”

  1. Hoi Brigitte Eben hast du meine Lust auf Blueberry Cupcakes geweckt und im gleichen Moment fahre ich im Greyhound Bus an einem grossen Heidelbeerfeld vorbei! 😊 Lieber Gruss aus beautiful British Columbia! Sibylle

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