125g = 1 Cup
To Carry Out the blueberry flavour
& garnish like in the above photo
Chocolate spread (can be bought ready in supermarkets)
Baby Mint Leaves
To Prepare the Batter
Pre-heat oven to 350 F. Be very precise about measurements or cupcakes won't work.
Place all ingredients in a Bowl and beat till smooth. you can use hand-held electric mixer, or you can simply place all in food processor.
Line Baking Cups (cupcake cups) in a regular size 12-hole cupcake tin. Pour batter equally into lined holes. Bake in 350F oven for 15-18 minutes or until a toothpick comes out clean when inserted near centres.
Remove from heat, let cool 5 minutes in pans, then remove and cool thoroughly on a wire rack. Then they are ready to be dressed however you please.
Before you Garnish, make sure the cupcakes have cooled thoroughly. Cut the tp bit of your cupcakes off and fill (spread the lower bit) with whipped cream mixed with some fresh blueberries. Return the cut cupcake top. Spread Chocolate spread on top of it and add some blueberries and baby mint leaves as shown in picture.
For flavour variations You can use mascarpone cream or white chocolate Gancache with the blueberries as a filling.
- Omit the Cocoa powder you will get a vanilla cupcake.
- Omit Cocoa Powder & use 1 tbsp orange rind, or lemon rind for orange or lemon flavour.
- Try using other fruits like peeled orange wedges, strawberry, cherries...etc