Advertisements
  • Home
  • Desserts
  • Super easy and soft bilberry & blueberry cupcakes
0 0
Super easy and soft bilberry & blueberry cupcakes

Super easy and soft bilberry & blueberry cupcakes

Old fashioned traditional Blueberry cupcakes

Ingredients

Directions

Share

The Bilberry & Blueberry Cupcakes recipe hasn’t season. Of course it’s more summer recipe, because we associate summer with fresh berries and fruits. As we can find blueberries all year round in supermarkets, we can travel into summer even in winter.

This recipe Super easy and soft Bilberry & Blueberry cupcakes is the best which I have ever tasted. Believe me, I tasted a lot of such recipes.  This cupcake dough is so airy and tender. It can be a good breakfast or sweet end of romantic dinner. It’s so yummy and aromatic combination – blueberries and lemon zest.

Super easy and soft bilberry & blueberry cupcakes

 

Blueberries give special taste to these cupcakes, and how beautiful it looks when it blows up on the tops of cupcakes while baking!

Also I use bilberries in this recipe, it gives a little sourness and freshness, when I add berries to the dough some of them fall down and Jerry (my cute dog) caught them and of course ate. His dog face was violet for 2 days and we couldn’t clean him up. But he was very happy, luck was with him

The recipe is really super easy, so you don’t have chances to being mistaken just follow my steps

Using this recipe you will get 12 big cupcakes and 5 mini cupcakes.

This so tender and softy dessert will taste good with White Berry Sangria SUPER SUMMER COMBINATION!!!

Some tips

Don’t fill you muffin cups completely, the dough can come outside and tops of the muffins won’t be neat and beautiful.

Don’t over mix the dough, be careful.

Somebody said muffins were invented by dentists and dietitians, but you and I know that it was invented by nice people.

Blueberries improves memory so you will never forget this recipe!

 

Get back for the new recipes, leave your comments if you have some questions or suggestions.

And of course share it with your friends and enjoy together!

 

With love,

Dasha

Advertisements
Step 1
Mark as Complete

Preheat the oven to 180°C/350°F, line 2 cupcake tins with paper liners.

Step 2
Mark as Complete

Beat the butter and sugar together using electric mixer, until light and fluffy for 2 minutes. Add lemon zest and vanilla, beat again.

Step 3
Mark as Complete

Mix with eggs until fully combined, add soda and flour in a batches (1/2 cup per time).

Step 4
Mark as Complete

Pour the milk into the butter and beat until creamy and smooth.

Step 5
Mark as Complete

Carefully add berries and mix with a rubber spatula.

Step 6
Mark as Complete

Spoon batter into prepared cupcake tins (filling each mold 3/4) and bake for 20-25 minutes if you use big cupcake liners, and 15-18 minutes if you use medium cupcake liners. Let them cool.

No bake chocolate biscuit balls
previous
No bake chocolate biscuit balls
Summer white berry peach sangria
next
Summer white berry peach sangria
  • 35 min
  • Serves 10
  • Medium

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
375g self raising flour
375g caster sugar
1/2 tsp baking soda
375g unsalted butter softened
5 large eggs
1 tsp lemon zest
70ml milk
1 tsp vanilla extract
1 cup wild bilberries
1/2 cup blueberries

Nutritional information

515
Calories
23.7g
Fat
133mg
Cholesterol
116mg
Sodium
69g
Carbohydrate
8.6g
Protein
No bake chocolate biscuit balls
previous
No bake chocolate biscuit balls
Summer white berry peach sangria
next
Summer white berry peach sangria

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.