Blueberry and Cream Cupcakes


You know I can write an entire book on the benefits and uses of blueberries. Besides having enormous health advantages, they just taste amazing in baked goods. Blueberries are very versatile and can be used in almost everything, be it cakes, muffins, breads, cupcakes, pancakes....the list just goes on.

An excellent way to always have blueberries at your disposal is to freeze them when they are in season. That way you can use these pretty berries all year round. As far as baking is concerned, you can use either fresh or frozen blueberries...the result would either way be delicious.

The recipe for these Blueberry and Cream Cupcakes is from Martha Stewart's Cupcakes. The cupcakes are  topped with with a sweet, soft and airy whipped cream and adorned with fresh blueberries. You can use other kinds of frosting with these cupcakes as well, like blueberry buttercream or a plain swiss meringue. But I think the combination of these juicy berries with the pillowy and sweet whipped cream just tastes amazing.

Makes 15 cupcakes

95 grams / 3.5 ounces all purpose flour
100 grams / 3.5 ounces cake flour, sifted (or 85 grams all purpose flour and 1 tablespoon +1+1/2 teaspoon cornflour)
1+1/2 teaspoon baking powder
1/4 teaspoon salt
113 grams / 4 ounces unsalted butter at room temperature
170 grams / 6 ounces caster sugar
2 large eggs at room temperature
1 teaspoon pure vanilla extract
155 ml / 5.25 ounces milk at room temperature
1 cup fresh or frozen(unthawed) blueberries
1 cup sweetened whipping cream for decoration
few fresh blueberries for garnish(optional)

Preheat the oven to 175 degrees C. Line muffin tine with paper liners. Whisk together both the flours, baking powder and salt.

With the stand mixer on medium speed and using the paddle attachment, beat the butter and sugar until pale and fluffy.

Add eggs one at a time beating until each is incorporated. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix well.

Reduce the speed to low. Add the flour mixture in three batches alternating with two additions of the milk and beating until combined after each. Fold in the blueberries by hand.

Divide the batter evenly among the lined cups and bake in the preheated oven until a cake tester comes out with a few dry crumbs attached to it, about 20 - 25 mins.

Keep the muffin tins on a wire rack and after 10 mins, remove the cupcakes form the tins and place them on a wire rack to cool completely.

For the frosting, whip the cream until soft peaks form and dollop on the cupcakes. Garnish with few fresh blueberries.

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