Blueberry cupcakes

AUTHOR
Kate Willis
DIFFICULTY
very easy
RATING
4 3
COOK TIME
60 mins
TOTAL TIME
60 mins

Ingredients

Servings: 1
  • 7-10 Tbsp some + 150 g soft butter
  • 7-10 Tbsp some + 250 g flour
  • 550 g Blueberries (fresh or frozen)
  • 100 g cold baked marzipan
  • 125 g + 2 tablespoons sugar
  • 1 package Vanilla sugar
  • 7-10 Tbsp Salt
  • 3 Eggs (Gr. M)
  • 2 slightly heaped Tsp baking powder
  • 3 TABLESPOONS Whipped cream

Directions

  1. 1

    Preheat oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer). Grease 5-6 ovenproof cups (e.g. made of enamel; approx. 8 cm Ø, 7.5 cm high; or see tip below) and dust with flour.

  2. 2

    Sort the blueberries, wash and drain well (thaw the berries if necessary). Grate the marzipan. Mix 150 g soft butter, 125 g sugar, vanilla sugar and 1 pinch of salt with the whisk of the mixer for about 4 minutes until creamy.

  3. 3

    Stir in the eggs one by one. Mix 250 g flour and baking powder. Stir briefly with cream. Fold in 300 g berries.

  4. 4

    Spread the dough into the cups. Bake in a hot oven for about 30 minutes. Take out and let cool down.

  5. 5

    Mash the rest of the berries with 2 tablespoons of sugar and add as a sauce.

Nutrition Facts

KCAL
430 kcal
CARBS
69 g
FATS
11 g
PROTEINS
11 g