Always vegetarian, often vegan

Blueberry cupcakes

Blueberry cupcakes

Blueberry cupcakes

We found the recipe for these cupcakes in an old file. Proof that we've been collecting and trying recipes for a long time. We have prepared the recipe and the flavors are still completely up to date. So decided to publish this recipe from the 80s anyway.
Voorbereiding 10 minutes
Bereiding 30 minutes
Totale tijd 40 minutes
Course: Pastry
Keyword: blueberries, cupcakes, pastry
Porties: 16

Ingrediënten

Cupcakes

  • 200 gr butter or margarine
  • 100 gr sugar
  • 3 eggs
  • 200 gr all purpose flour
  • 1/2 bag of yeast (3,5 gr)
  • 1 pinch of salt
  • 1 lemon
  • 200 gr blueberries

Butter creme

  • 200 gr powder sugar
  • 200 gr butter at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp hot water

Instructies

  • Preheat the oven at 220 degrees Celsius
  • Mix the butter at room temperature with the sugar until you have a fluffy foam.
  • Then mix in the eggs one at a time and then the sifted flour.
  • Add the yeast and a little later the salt.
  • Grate the lemon zest and wash the blueberries. Set aside a few blueberries for garnish and mix the rest into the batter along with the lemon zest.
  • Spoon the batter into the cupcake molds. Keep in mind that the cupcakes rise so don't fill the molds to the top.
  • Bake the cupcakes at 220 degrees for 10 minutes. Then lower the oven temperature to 180 degrees and bake the cupcakes for another 10-15 minutes. After 10 minutes, test with a skewer if they are cooked. Insert the skewer into the cupcake. If it comes out clean, it's done.
  • Let the cupcakes cool completely on a wire rack before you pipe the buttercream on top, otherwise the buttercream will melt.

Butter creme

  • Mix the butter, icing sugar, vanilla extract and hot water with a mixer to a light cream.
  • Pipe the cream on the cooled cupcakes with a piping bag.
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