Blueberry Cupcakes

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

Blueberry cupcakes are a delightful treat, perfect for any occasion. These moist and fluffy cupcakes are infused with fresh blueberries, giving them a burst of flavor in every bite. Ideal for dessert or a sweet snack, they can be topped with a creamy frosting to elevate their taste even further.

Ingredients

Sugar - 7.4 oz
Philadelphia Cheese - 4.2 oz
Butter - 3.5 oz
Chicken Egg - 2 pieces
Wheat Flour - 3.5 oz
Baking Powder - 0.1 oz
Meyer Lemon Juice - ¼ spoons
Activated Baking Soda - 0.1 oz
Cottage cheese - 4.1 oz
Plant-based Cream - 4 fl oz
Blackberry - 7.8 oz
Powdered Sugar - 1.1 oz
Gingerbread-flavored syrup - 1 tablespoon
Rosemary - to taste

Step by Step guide

Step 1

To prepare the dough, combine the eggs with 180 grams of sugar and beat until frothy. Add the Philadelphia cheese, butter, flour, baking soda with lemon juice, and baking powder. Mix with a blender on low speed until you achieve a smooth consistency.

Step 2

For the cream, beat the cottage cheese, plant-based cream, and powdered sugar until well combined. To make the cream lighter, you can use low-fat cottage cheese.

Step 3

Divide the blueberries (fresh or thawed). Combine 60 grams of berries with 30 grams of granulated sugar and simmer over low heat until reduced by half. You can add a sprig of rosemary, then remove it afterward. Allow the finished jam to cool, then mix it with the cream and refrigerate for half an hour.

Step 4

Fill the muffin molds with the batter. Carefully place the remaining berries on top with a spoon. Put the baking tray with the molds in a preheated oven at 356°F for fifteen to eighteen minutes.

Step 5

Once the cupcakes have cooled, brush them with a sugar syrup (made with equal parts sugar and water).

Step 6

Decorate the cupcakes with blueberry cream using a piping bag. For added stability of the cream swirls, you can cut small indentations in the center of the cupcakes.