Saturday, 22 February 2014

Embakes// Blueberry Cupcakes

Hello Everybody,
I'm doing another Embakes post for you today, and this time it is my own recipe for a change *cheers*. I'm actually very excited about showing you this recipe as it was originally an experiment which actually turned out very well.

Ingredients

For the cupcakes
125g unsalted butter
125g caster sugar
2 eggs, beaten
125g self raising flour
2tbsp baking powder
1 punnet of blueberries

For Buttercream Icing
150g unsalted butter, softened
3tbsp whole milk
1 punnet of blueberries
450g icing sugar

Method

  1. Preheat the oven to 190'c and line a cupcake tray with 12 cases.
  2. In a large bowl cream together the caster sugar and unsalted butter together until light and fluffy.
  3. Gradually beat in the beaten eggs a little at a time, adding a small amount of flour if the mixture starts to curdle.
  4. Then sift in the remaining flour and baking powder until the mixture is smooth and then carefully cream the blueberries into the mixture.
  5. Bake in the oven for 15-20 minutes or until they are golden brown and bounce back to touch. Leave them to cool completely.
  6. Beat the butter and icing sugar together until creamy, then add the milk and cream into the icing mixture.
  7. Next beat the blueberries into the buttercream until they start to squash slightly and the colour starts infusing into the buttercream.
  8. Finally, pipe the buttercream onto the cupcakes with a classic swirl, or a rosette. If you can't do that, spread the buttercream on with a palette knife in circular movements to help put an even coat onto the cakes.
  9. Then eat.
I hope you enjoyed this recipe and if you recreate this I would love to see them. Either tweet me at @blogsemilybelle or tag me on instagram @dansonemily.
Toodles,
EmilyBelleBlogs x