Blueberry Cupcakes
Heidelbeer-Cupcakes is a recipe featuring fresh ingredients in the Muffins category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 g blueberries
- 130 g soft butter
- 160 g sugar
- 150 g flour
- 1 heaping tsp baking powder
- 2 Eggs
- 4 tbsp Lemon juice
- 200 g whipping cream
- 110 g powdered sugar
- 125 g mascarpone
Instructions
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1.
Preheat the oven to 180 °C fan. Line a muffin tin with paper cups.
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2.
Wash the berries and let them drain well or pat dry.
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3.
Cream the butter with the sugar. Mix in the flour and baking powder, then gradually beat in the eggs. Add 2 tbsp lemon juice and combine into a smooth batter. Gently fold in about 200 g blueberries.
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4.
Divide the batter evenly among the muffin cups. Bake on the middle rack for about 20 minutes (test with a skewer). Remove and cool.
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5.
For the topping, whip the cream with powdered sugar until stiff peaks form. Stir in mascarpone and 1–2 tbsp lemon juice. Pass the remaining blueberries through a fine sieve into the cream mixture and blend into a smooth spread. Fill a piping bag with a star tip and decorate the cupcakes. Garnish with extra blueberries and mint if desired before serving.
