These scrumptious cupcakes are super easy to make. They’re a great idea to take to a birthday party or simply to indulge yourself, why not! I’ve used handpicked wild blackberries but the ones from the supermarket will equally do the trick. Recipe adapted from Peggy Porschen Cupcakes. Ingredients Cupcakes (15 – 20 units) 105 g unsalted butter, at room temperature 285 g light brown sugar 2 large free range eggs 180 g plain flour 1/2 tsp baking powder 1/2 tsp bicarbonate of soda A pinch of salt 8 g cocoa powder 80 g milk chocolate (65% cocoa), chopped 100 ml semi-skimmed milk Blackberry creme cheese frosting 250 g cream cheese…
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Blueberry Muffins
My husband’s favorite. Moist, fluffy and addictive, you won’t be able to eat just one. Recipe adapted from “The Hummingbird bakery cookbook“. Ingredients 300 g plain flour 300 g caster sugar 1 tsp salt 1 tsp baking powder 1/2 tsp bicarbonate of soda 300 ml buttermilk 1 free range egg (L) 70 g unsalted butter, melted 250 g blueberries 1 tsp vanilla paste Preparation Preheat the oven to 170 °C. In the standing mixer bowl add the flour, caster sugar, salt, baking powder and bicarbonate of soda. In a separate bowl mix the buttermilk, egg and vanilla paste, and gradually pour this mixture into the dry mixture. Mix well until…
