BLUEBERRY CUPCAKES

BLUEBERRY CUPCAKES

Ingredients:

A) Topping:
1/3 cup caster sugar
1/4 cup brown sugar
1 teaspoon ground cinnamon

B) Cupcakes:
1 2/3 cups plain flour
1/4 teaspoon bicarbonate of soda
1 teaspoon baking powder
1/2 teaspoon salt
120 gram unsalted butter, softened
2/3 cup caster sugar
2 large eggs
1 teaspoon vanilla essence
3/4 cup sour cream
1 1/4 cups fresh or frozen blueberries

C) Icing:
180 gram unsalted butter, softened
250 gram cream cheese, softened
1/2 teaspoon vanilla essence 2 2/3 cups icing sugar, sifted
1/4 cup blueberry jam, strained


Method:

For Topping:
-Combine sugars in a medium bowl. Add cinnamon.

For Cupcakes:
-Preheat oven to 190°C/170°C . Line baking tray with paper cases. 
-Sift flour, bicarbonate of soda, baking powder and salt into a bowl. 
-Beat butter and sugar on medium-high speed for 2 to 3 minutes or until pale and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla, scraping down sides of bowl. Reduce speed to low. Gradually beat in flour mixture, in 3 batches, alternating with sour cream. Fold in blueberries.
-Divide batter between paper cakes. Add topping, pressing to stick to batter. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out moist crumbs clinging. Transfer to a wire rack to cool completely.

Make Icing:
-Beat butter and cheese together on medium-high speed for 2 minutes or until pale and fluffy. Reduce speed to low. Gradually beat in vanilla and icing sugar. Increase speed to medium-high and beat for 1 minute. 
-Spoon jam on top of icing and stir it well.
-Spoon icing into a large snap-lock bag. Snip off a 2cm opening at 1 corner. Pipe swirls of icing on top of each cupcake. Serve.

by Lya Uzir Creative Living