Chloe Duverge

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Blueberry Cupcakes
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Blueberry Cupcakes

Blueberry cupcakes recipe.

Topping
6 tablespoon sugar
1/4 cup dark-brown sugar
1 teaspoon cinnamon

For the cupcakes
420ml cake flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
113 grams unsalted butter,
11Tablespoons of sugar
2 large eggs
1 teaspoon vanilla extract
3/4 cup sour cream
1, 1/4 cups blueberries


Icing
142 g unsalted butter softened
227g cream cheese room temperature
1/2 teaspoon vanilla extract
2 cups icing sugar sifted
1/4cup blueberry jam, strained

Directions

1 Make the topping: Mix together granulated and brown sugars and cinnamon.

2. Make the cupcakes: Preheat oven to 180degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.

3. Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.

4. Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.