Blueberry Cupcakes with Whipped Cream

Blueberry Cupcakes with Whipped Cream

Ready in: 1 hour 20 minutes
Yield: 16 cupcakes
Baking equipment: muffin cups, stand mixer

For the batter:

3 1/2 oz (100 g) butter (softened)
5 oz (140 g) granulated sugar
1 packet (8 g) vanilla sugar
1 fl. oz (30 ml) milk
2 eggs
7.4 oz (210 g) all-purpose flour
1 teaspoon baking powder
1.8 oz cup (50 g) ground hazelnuts

1. Preheat the oven to 340 °F (170 °C). Cover a baking rack with baking paper. Place the muffin cups on the baking sheet.

2. Sift together the flour, baking powder and ground hazelnuts into a big bowl. Stir to mix.

3. In a separate bowl, beat the butter until soft and creamy. Gradually add the granulated sugar and vanilla sugar and continue beating until fluffy. Beat in the eggs, one at a time, beating well after each addition. Pour in the milk and stir until smooth. Fold in the flour mixture in three batches and whisk until thoroughly incorporated.

4. Fill each muffin cup with 2-3 teaspoons of batter. Bake them in the oven for 25-30 minutes until golden brown. Remove the cupcakes from the oven and leave to cool completely.

For the blueberry sauce:

8 oz (200 g) blueberries
1 lime (juice + zest)
1 teaspoon chia seeds
2 tablespoons granulated sugar
2 tablespoons Sangria

1. Wash and drain the blueberries. Pat dry with paper towels. Combine the blueberries, lime juice, lime zest, chia seeds, 2 tablespoons of granulated sugar and sangria in a heavy pan.

2. Cook the mixture over low heat, stirring occasionally, until the berries have given off some liquid but still maintain their shape, about 20-25 minutes. Remove the mixture from the heat and let it cool completely.

For the cream:

8 fl. oz (250 ml) whipping cream
2 tablespoons granulated sugar

Additional garnishes: confectioners sugar

1. For the cream topping: In a big bowl, beat the whipping cream and 2 tablepoons of sugar with a stand mixer until it has doubled in volume and forms a stiff peak. Transfer the whipped cream to a piping bag fitted with a star tip.

2. Pipe small cream rosettes onto the edges of the cupcakes. Place 1 tablespoon of the blueberry sauce down the middle. Sprinkle the cupcakes with confectioners sugar.

Per cupcake:

Energy: 231 kcal / 966 kJ
Fat: 13 g
Carbohydrates: 24,8 g
of which sugars: 13,5 g
Protein: 3,2 g
Fibre: 1,3 g

Personal note: Cover and refrigerate until ready to serve. #(^ o ^)#

Leave a Reply

Your email address will not be published. Required fields are marked *