Ingredients:
125g butter, softened
140g caster sugar (reduce to 80g brown sugar)
2 eggs, lightly beaten
140g plain flour
1/2 tsp baking powder
125g blueberries (used 50g fresh blueberries)
2 tbsp milk
icing sugar, for dusting (optional)
Method:
1. Line a 12-hole muffin pan with 12 paper cases. Place the butter and sugar in a large bowl and beat together until light and fluffy, then gradually beat in the eggs.
2. Sift in the flour and baking powder and fold into the mixture, then fold in the blueberries and milk.
3. Spoon the mixture into the paper liners.
4. Bake in the preheated oven, 180C for 25 mins (I baked for 40 minutes - adjust according to your oven) or until golden brown and firm to the touch. Let the cupcakes cool in the pan for 10 mins, then transfer to a wire rack to cool completely.
5. When the cupcakes are cold, dust the tops with sifted icing sugar (optional).
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