Thursday, July 22, 2010
Blueberry cupcake in a cup
Blueberry cupcake is what I intended to bake. But an oversight due to overconfidence caused a mini 'explosion' and the cup 'runneth' over. What a disaster and a total waste of good berries!
But grieve not, for I have decided a cupcake makeover, parfait style. So that's what I ended up with - a cupcake in a cup sandwiched by yogurt. Ice-cream is another alternative, but that will be for another kitchen mishap, touch wood.
Decorate with blueberries and serve chilled. I personally think the cupcake tastes better this way.
Cup cakes , 1 1/2 dozen :
200 g butter,softened
150g caster sugar
4 eggs, room temperature
225g self raising flour
4 tab cocoa powder
1 tsp baking powder
Preheat oven 160 C.
Sift dry ingredients. Cream butter and sugar till pale and fluffy for about 4 minutes.
Beat in eggs, one at a time. Mix batter well.
In 3 portions, add dry ingredients to wet ingredients. Mix until well combined.
Stir in blueberries with a spatula.
Transfer batter to cups , half filled. Bake for 25 minutes.
Remove from oven, cool for at least 10 minutes before prettying it up with yogurt and fruits.
Posted by The Experimental Cook at 8:48 PM