Jammy Blueberry Cupcakes
Continuing on the blueberry theme! I can't get enough of those little blue superfruits at the moment, so here's another recipe that I made up last night using blueberry preserve! I will stop soon, promise. (Then it will be raspberries...just joking. Or am I?)
I'm still using the Bonne Maman Wild Blueberry Preserve for my recipes - it has whole berries in it which makes it taste pretty authentic but I think fresh berries would create a much tangier/fruitier taste, where preserve tastes mostly of sugar! But despite that, these little cupcakes are a mouthful of joy, great with a cup of tea or for a breakfast on the go. They're like a blueberry muffin but smaller!
This recipe makes 6 cupcakes, double the quantities if you'd like a batch of 12.
You could use normal paper cupcake cases but I used a square of greaseproof paper for that rustic look.
Ingredients
6 tbsp self-raising flour
4 tbsp sugar
4 tbsp butter
1 large egg
1.5 tbsp milk
about 5 tsp blueberry preserve
Preheat the oven to 180 degrees Celsius/160 for fan assisted ovens/Gas Mark 4.
Grease your cupcake tray with oil.
- Spoon the flour and sugar into a bowl and mix. I ran out of caster sugar so I used demerera, which I think actually makes it more breakfast muffin-y and golden!
- Add the butter (softened/room temp) and the egg (beaten) and beat well. Add in the milk and keep beating the mixture until it is a smooth, creamy consistency. Then add in 2 generous teaspoons of blueberry preserve and stir it in until the mixture is a grey-blue-lilac colour! Put your preserve back in the fridge to cool down.
- If you're using greaseproof paper instead of cupcake cases, cut 6 squares that fit your cupcake tray and grease the non-shiny side of each with oil. Put the squares, shiny side down, into the cupcake tray by pressing them down and folding any bits that need to be folded for them to fit the tray. Remember it doesn't have to look perfect because we're being rustic!
- Put a dessert spoon of cake mixture into each case and poke it a bit to make sure it reaches the edges of the case.
- Drop about half a teaspoon of (fridge temperature) blueberry preserve into the centre of each case. This will create the jammy middle!
- Top each jammy centre with about half a dessert spoon of cake mix until you've used it all up and make sure the preserve is completely covered. Do not stir the mix inside the cases because then the jammy centre won't work!
- Put your lovely cupcakes in the oven. Mine took about 30 mins but all ovens are different, so cook them for 15-20 mins and then check every 5 mins until they're golden on top.
- Leave them to cool a little on a wire rack or a plate and then enjoy! They're very tasty when they're still warm.
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