Blueberry cupcakes recipe Recipe

Name: Blueberry cupcakes recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 Egg whites; 1 tsp Cream of tartar; 1 tsp Vanilla extract; 250 g (8.8oz) Caster sugar; 125 g (4.4oz) Plain (white) flour; 24 Sifted large fresh blueberries; 150 g (5.3oz) Butter - For the frosting; 400 g (14.1oz) Icing sugar - For the frosting; 0.5 tsp Vanilla extract - For the frosting; 150 Blueberries - For the frosting

Servings: persons

10 Egg whites
1 tsp Cream of tartar
1 tsp Vanilla extract
250 g (8.8oz) Caster sugar
125 g (4.4oz) Plain (white) flour
24 Sifted large fresh blueberries
150 g (5.3oz) Butter - For the frosting
400 g (14.1oz) Icing sugar - For the frosting
0.5 tsp Vanilla extract - For the frosting
150 Blueberries - For the frosting

1
Heat the oven to 180C.
2
Whisk the egg whites in a large bowl until foamy.
3
Sprinkle the cream of tartar and the vanilla extract over them and continue whisking until the mixture is stiff but not dry.
4
Add the sugar, 1 tablespoon at a time, whisking continuously until mixture forms soft peaks.
5
Fold the flour in with a metal spoon, blending it thoroughly without breaking down the aerated egg whites.
6
Spoon the mixture into 2 cupcake or Yorkshire pudding tins with or without 24 cupcake cases.
7
A large rounded tablespoon of the cake mix should be about right.
8
Pop a blueberry gently into the centre of each cake, but be careful not to knock out to much air from the batter.
9
Bake in the oven for 25 minutes, remove and leave it to cool.
10
To make the frosting, simmer the blueberries in a saucepan until most of the berries burst and release their liquids.
11
Mash gently with a wooden spoon and chill in the refrigerator for 30 minutes or until cold.
12
Mix the butter and icing sugar together into a smooth paste.
13
Add vanilla extract and chilled blueberries.
14
Pipe or spread the frosting over the cupcakes and serve.

3858

kcal

Calories

Fat

798

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 10 Egg whites, 1 tsp Cream of tartar, 1 tsp Vanilla extract, 250 g (8.8oz) Caster sugar, and more.

Yes, Blueberry cupcakes recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry cupcakes recipe

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