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Blueberry Cupcakes

Nadia Galinova
Translated by
Nadia Galinova
Blueberry Cupcakes
Image: Ivana Krasteva-Pieroni
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10/08/2022
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Preparation
25 min.
Cooking
40 min.
Тotal
65 min.
Servings
6
"Smile, because someone, somewhere is making blueberry cupcakes and will have you try them"

Ingredients

  • flour - 2.8 oz (80 g)
  • eggs - 3 pcs.
  • almonds - 1.4 oz (40 g) ground, raw
  • sugar - 3.5 oz (100 g)
  • butter - 3.5 oz (100 g)
  • baking powder - 1/2 tbsp.
  • for the cream
  • mascarpone - 9 oz (250 g)
  • fresh blueberries - 4.5 oz (125 g)
  • powdered sugar - 1.8 oz (50 g)
measures

How to cook

In a large bowl, beat the eggs and 2.8 oz (80 g) of the sugar with a mixer, until a thick cream is obtained. In another bowl, mix the baking powder, flour and ground almonds.

Stirring gently with a wooden spoon, add the dry mixture in portions to the egg cream.

Melt the butter, wait for it to cool and pour it in a thin stream into the cake mixture. Fill 2/3 of the muffin molds with the mixture.

Bake the cupcakes at 360°F (180°C) in a preheated oven with a fan for about 15-20 minutes.

Put the fresh blueberries in a pot, add 6 tbsp. of water and the remaining of sugar. Boil the jam for 10 minutes, cool it and puree, until a smooth mixture is obtained.

Beat the mascarpone with the powdered sugar for a few minutes. Add the pureed blueberries.

Homogenize the cream and decorate the cupcakes with a piping bag!

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