Blueberry Cupcakes

Ingredients: 

120g unsalted butter, softened 
2/3 cup / 160g caster sugar 
1 cup / 185g self-raising flr 
½ cup / 125ml milk 
2 tspn vanilla essence 
2eggs 

1/2-3/4 cup(est) blueberries 
icing sugar, to dust 

Method: 

1) Preheat oven to moderate 180C. Line the muffin tray with paper cases. Put butter, sugar, flour, milk, vanilla essence and eggs in a bowl and beat with electric beaters on low speed for 2 mins, or until well mixed. Increase the speed and beat for 2 mins or until smooth and pale. 

2)Divide mixture evenly among cases, add in a few blueberries on top of the batter and bake 20mins or until cooked and golden. Transfer to wire rack to cool completely . 

3 )Dust cakes with icing sugar before serving. 


*To make icing cup cakes. Can omit the blueberries, mix ½ cup/60g sifted icing sugar, 1 tspn softened unsalted butter, ½ tspn vanilla essence to 3 tspn hot water to form a smooth paste, then spread icing on cooled cakes. 

*Alternatively, can other types of dried fruits eg. raisin per individual preference to the basic batter. 


by Jennifer