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.
Porties:
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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