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Mini Blueberry Cup Cakes

Overview

  • Difficulty media
  • Total time 40 minuti
  • Preparation time 20 minuti
  • Cooking time 20 minuti
  • Servings 6 persone
  • Best as Dessert
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This recipe is by Chiara Selenati Foodblogger
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Ingredients

  • Flour 1 cup
  • Sugar 1/2 cup
  • Baking powder 1 heaped tsp
  • Milk 1/2 cup
  • Extra virgin olive oil 3 tbsp
  • Egg 1 medium
  • Fiordifrutta Blueberry Jam 3 tbsp
  • Blueberries (fresh or frozen) 18
  • Salt A pinch

Procedure

Preheat the oven to 175°C/347F. In a bowl sift the flour with the baking powder. Add the sugar, a pinch of salt and the jam. In another bowl mix together the mix, the oil and the egg, then add these to the dry ingredients and mix everything with an electric beater. Spoon the mix into cup cake moulds and add a blueberry to the centre of each. Put in the over for 20-25 minutes. Leave to cool before decorating. Meanwhile make the frosting. Beat together the cream, mascarpone cheese and the confectioner’s sugar using a whisk until they are a dense cream. Transfer the mix to a pastry bag fitted with a star-shaped tip. Coat each muffin with a light layer of Asiago Blueberry Jam before decorating with the frosting. Finish each cup cake with a fresh blueberry. Keep in the fridge until ready to serve.
 
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