Blueberry Cupcakes
Ingredients
For the dough
| 12 | muffin tins |
|---|---|
| 125g | soft butter |
| 150g | sugar |
| 1pck | vanilla sugar |
| 2 | eggs |
| 150g | natural yogurt |
| 3tsp | milk |
| 250g | flour |
| 2tsp | baking powder |
| 1pinch | salt |
| 125g | blueberries |
For the fresh cheese topping
| 400g | cream cheese |
|---|---|
| 125g | soft butter |
| 100g | sugar |
| 1dash | lemon juice |
| 2tsp | lemon peel |
| 125g | blueberries |
Step-by-step instructions
Step 1
Preheat oven to 180 degrees top/bottom heat (convection oven: 160 degrees). Line the troughs of a muffin tray with paper muffin cups.
Step 2
For the dough, cream butter and both types of sugar until fluffy. Stir in eggs. Add natural yogurt and milk and mix.
Step 3
Mix flour, baking powder and salt together and add to butter-sugar mixture. Mix to a homogeneous dough.
Step 4
Using an ice cream scoop, divide batter among muffin cups. Spread blueberries on top of batter, pressing in lightly. Bake muffins in preheated oven for about 25 minutes until golden brown. Allow to cool completely before further processing.
Step 5
For the topping, beat cream cheese, butter, sugar, lemon juice and lemon zest until blended. Puree 50 g of the blueberries in a small bowl. Fold pureed blueberries into cream. Place cream in a piping bag with a nice nozzle (e.g. star nozzle) and pipe in circles onto cupcakes. Spread the remaining blueberries on the cupcakes and decorate them with them. Refrigerate until ready to serve.