Blueberry Cupcake

 

I love a blueberry cake and have not been able to make it just like shop bought ones. I guess we try not to use that much butter and sugar which is probably the reason. Then we found an easy to make blueberry muffin recipe and thought to give this cake a try. Also, from previous baking of cakes we found it cuts the cooking time down if instead of a cake tin, we bake in the muffin tray. It also helps in equal sharing of the cake as generally it is either 6 or 12 cupcakes made. 

While mixing the cake dough we realised that the recipe actually was not accurate as the liquid was not adequate and so we adapted to get the right consistency and the result was excellent cake.

Ingredients

 2½ cups (375g) of sifted self-raising flour

1 teaspoon baking powder

1 cup (220g) raw sugar

½ cup (125ml) olive oil

1 egg

½ cup (125ml) milk

½ cup (125 ml) of butter milk 

1 teaspoon vanilla extract

300g fresh or frozen blueberries

1 table spoon of self-raising flour

Method

Preheat oven to 180°C (350°F).

Place the flour, baking powder and sugar in a bowl.

Place the oil, egg, milk, butter milk and vanilla in a separate bowl and whisk to combine.

Pour the liquid ingredients into the dry ingredients and mix until just combined. 

Add the table spoon of flour to the blueberries and stir to cover each berry with the flour. 

Add the blueberries to the dough and mix to combine.

Oil the cups of the 2 silicon muffin trays.

Spoon mixture equally into the 12 cups.

Bake the cupcakes for 15 mins. Check at 10 mins to make sure the cupcakes are cooking evenly. If need be, rotate the tray to ensure even cooking.

Leave the tray to cool on the rack. 

Once the tray is cooled enough to handle remove the cupcakes and cool on a wire rack. 

Tips

If you do not have buttermilk handy, you can take a heaped tablespoon of plain yogurt and add some milk or water to make it to 125 ml of buttermilk.

Depending on the quality of the flour you might need a little more milk to get the right consistency.

Coating the berries with flour stops the fruit from breaking open and bleeding the colour into the cake.

While the silicon trays do not need oiling it helps to do so, as the cupcakes pop out cleanly by pushing the base. The cupcake has a raised top so pushing the cake up by the base ensures that it maintains its shape.