Thursday, February 02, 2006

Blueberry Cupcake

This cupcake is soft and light . Easy to make and not fiddly. Best of all, only 1 bowl to wash (good for lazy people like me ). For health reason, I have substituted butter with lowfat margarine.

Blueberry Cupcake
120g unsalted butter, softened
150g caster sugar
185g self-raising flour
125ml milk
2 tsp vanilla essence
2 eggs
1/2-3/4 cup(est) blueberries
icing sugar, to dust

1) Preheat oven to moderate 180C. Line the muffin tray with paper cases. Put butter, sugar, flour, milk, vanilla essence and eggs in a bowl and beat with electric beaters on low speed for 2 mins, or until well mixed. Increase the speed and beat for 2 mins or until smooth and pale.

2)Divide mixture evenly among cases, add in a few blueberries on top of the batter and bake 20mins or until cooked and golden. Transfer to wire rack to cool completely .

3 )Dust cakes with icing sugar before serving.

*To make icing cup cakes - omit the blueberries, mix ½ cup/60g sifted icing sugar, 1 tsp softened unsalted butter, ½ tsp vanilla essence to 3 tsp hot water to form a smooth paste, then spread icing on cooled cakes.

Note : Raisin, sultanas or other types of dried fruits can be used in place of blueberries.

Store in an air-tight bag in the freezer and microwave as required for morning or afternoon tea.

Recipe : jennifer @kitchencaper (adapted)


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