Blueberry and White Chocolate Cupcakes Recipe

Ingredients

Cupcakes
2 1/2 cups flour
1 tsp baking powder
A pinch of salt
1/2 cup butter
1cup sugar
2 tbsp plain/greek yogurt
50 ml vegetable oil
2 eggs
1/2 cup milk
1 1/2 tsp Blueberry essence
Blue food dye
Purple food dye
1/4 cup white chocolate chips
White chocolate blocks for toping

Buttercream
2/3 cup softened butter
2 1/2 cups powdered sugar
5-7 tbsp milk
3 tbsp blueberry jam
1 tsp Blueberry essence
Purple food dye
Blue food dye

Method

Cupcakes

1. Pre-heat the oven to 160℃/320°F
2. Mix together the flour, baking powder and salt and set aside.
3. In the bowl of a stand mixer, cream together the butter and sugar. Because there is more sugar than butter, it won’t cream together completely. Just make sure that it isn’t lumpy.
4. Add the vegetable oil and yogurt and mix on medium speed until the mixture is white and fluffy. This should take about 10 minutes.
5. Add the eggs, milk, blueberry essence and food dye and mix until well combined.
6. Add in the dry ingredients and mix until incorporated. Do not over-mix.
7. Gently fold in the white chocolate chips.
8. Line a cupcake tin with cupcake holders and fill them about ¾ of the way.
9. Bake for 12-15 minutes.

Buttercream

1. Add the soften butter to the bowl of a stand mixer and mix on high until the butter becomes creamy and whiter in colour.
2. Sift the sugar and add it to the butter 1/2 cup at a time.
3. Add milk and continue mixing until the buttercream is the right consistency. Do not be afraid to overmix. It should be smooth and fluffy. Make sure that there are no small butter pieces left.
4. Mix in the food dye, blueberry essence and blueberry jam.
5. Pipe onto cooled cupcakes and enjoy

*Recipe makes about 20 cupcakes

Fluffy Vanilla Cupcakes Recipe

I’m so happy that I can finally post this recipe. I really wanted to create my own, one that includes everything I feel a vanilla cupcake should include. Moisture, just the right sweetness and a good shape. Now, after many failures, from pointy rising cupcakes to cupcakes that peel away from their holders, I finally have a recipe I’m happy with. So here it is.

Ingredients

2 1/2 cups flour

1 tsp baking powder
A pinch of salt

½ cup butter

1 cup sugar

50 ml vegetable oil

2 tbsp yogurt

2 eggs

1/2 cup milk

1 tsp vanilla essence

*Recipe makes about 20 cupcakes

Method

1.   Pre-heat the oven to 160℃/320°F

2.   Mix together the flour, baking powder and salt and set aside.

3.   In the bowl of a stand mixer, cream together the butter and sugar. Because there is more sugar than butter, it won’t cream together completely. Just make sure that it isn’t lumpy.

4.   Add the vegetable oil and yogurt and mix on medium speed until the mixture is white and fluffy. This should take about 10 minutes.

After mixing for 10 mins

5.   Add the eggs, milk and vanilla and and mix until well combined.

6.   Add in the dry ingredients and mix until incorporated. Do not overmix.

7.   Line a cupcake tin with cupcake holders and fill them about ¾ of the way.

8.   Bake for 12-15 minutes.