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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

100g blueberries

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.

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