Easy Blueberry Cupcakes

Blueberry Cupcakes

Blueberry Cupcakes

The second of my trio of cakes that I’m baking for tomorrow, this Easy Blueberry Cupcake is prepared and baked in under an hour, and tastes delicious (according to better half). The blueberries in this delicious cake are a healthier option and the cake itself is very light and fluffy – perfect if you have guests that just decided to turn up and you needed to whip something up pronto!

The other two recipes I’m baking for the day are Moist Banana Loaf With Chocolate Chips and Boston Cream Cupcakes. Have a quick peek at them if you fancy!

Ingredients:

ingredients

ingredients

  • 60g plain flour
  • 110 grams unsalted butter
  • 2 egg whites
  • 75g icing sugar
  • 110g blueberries (I ended up using 200 grams)
  • 110g ground almonds
  • 1 tsp vanilla essence

Method:

weigh 110 grams

Weigh out 110 grams of unsalted butter.

plain flour

plain flour

Weigh out 60 grams of plain flour.

 

blueberries

blueberries

The recipe calls for 110 grams of blueberries, but I later topped this up to 200 grams as the blueberries I initially put in seemed to get lost in the mixture.  The extra blueberries provided extra moisture for the cake which was brilliant!

egg whites

egg whites

Separate the yolks from two egg whites.  Then, whisk the egg whites until they form stiff peaks and leave to one side. I did not have a clue to what ‘stiff peaks meant’ and so had to youtube it, check this video out here: How to get stiff peaks from egg whites. Basically, you whisk the egg whites quite alot (careful not to overdo it) that when you finally remove your whisk, the egg whites are not runny anymore and leave a ‘stiff peak’ when you lift your whisk. Kind of like the below picture.

stiff peak

stiff peak

The above took quite a while – be patient but remember not to over do it  – it will curdle if you do!

IMG_8475 (500x333) IMG_8477 (500x333)

With the flour in a separate bowl, coat the blueberries in the flour and leave to one side.

ground almonds

ground almonds

Weigh out 110 grams of ground almonds. Less if you are not such an almond fan.

IMG_8478 (500x333)

Combine the remaining flour and ground almonds with the butter mixture and mix well.

Add blueberries

Add blueberries

Add in the blueberries and mix on low setting.

add egg whites with metal spoon

add egg whites with metal spoon

Carefully fold in the egg whites using a metal spoon.

mix well

mix well

If you feel the mixer is a little harsh (I found that the blueberries we getting mashed up a little) Mix it with a rubber spatula.  Add in vanilla essence. MIX MIX MIX!

fill cases 2/3 full

fill cases 2/3 full

Fill the cases to halfway and bake for 15 minutes in preheated oven to 180ºC/350ºF/Gas Mark 4.

Blueberry Cupcakes

Blueberry Cupcakes

Ta-daa! Blueberry Cupcakes for everyone! Allow to cool completely before decorating.

Happy Baking lovelies!

KimmyX

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