Blue‑Glazed Cupcake

Ingredients

• 24 small paper liners
• 1 mini muffin tin (24 cups)
• 75 g apricot jam
• 1 egg (M)
• 80 ml plant oil
• 130 g sugar
• 1 pinch salt
• 50 g double cream cheese (60%)
• 220 ml buttermilk
• 250 g flour
• 2 tsp Baking powder
• 0.5 tsp Baking soda
• 3 tbsp Lemon juice
• 150 g double cream cheese (60%)
• 1 tbsp powdered sugar
• blue food coloring
• 2 tbsp colorful sprinkles (ready‑made)

Instructions

1. 1.

   Preheat the oven to 180 °C.

2. 2.

   Place paper liners into the cups of the mini muffin tin. Beat the egg with the plant oil, sugar, salt, cream cheese and buttermilk. In a bowl whisk flour, baking powder and baking soda together. Quickly fold the wet mixture into the dry until combined. Fill each cup half full with batter. Chop the apricot jam finely and spoon onto the batter. Top with the remaining batter. Bake on the middle rack for 13–15 minutes, checking with a toothpick. Carefully lift the muffins from the tin and cool on a wire rack. For the glaze, whisk lemon juice, cream cheese and powdered sugar until smooth, then tint with blue food coloring. Fill a piping bag with a star tip and pipe the glaze over the cupcakes, sprinkling colorful sprinkles.