Blueberry Cupcakes

Spring is at its best and even though the weather is hot, I am loving this climate as every morning you feel some new energy within. The streets are covered with carpet of flowers which is a feast to the eyes. I wake up to the pink, white, lavender and many more different colourful flowers which can be seen through my bedroom window.

In this mood I wanted to make something fresh and in the morning I baked some cupcakes with blueberries and they tasted amazing that I again made another batch because I know that these will get finished within seconds.

If you remember, I had used the pureed blueberries in my blueberry cheesecake and half of the bottle was lying idle in my fridge and whenever I see that I used to have a spoonful :) So instead of finishing all those blueberries, I decided to use those in cupcakes and these cute little cupcakes happened one day. My little one was enjoying each and every bite.

Ingredients:

Recipe Adapted from : Cate's world kitchen

1. All purpose flour / Maida- ¾ Cup
2. Sugar- ½ Cup
3. Butter- ¼ Cup
4. Blueberries (Puree)- 3 tbsp
5. Salt- a pinch
6. Vanilla Essence- 1 tsp
7. Baking Powder- 1 tsp
8. Egg- 1no
9. Milk- 2 tbsp

Method:

1. Preheat the oven to 180 degrees C.
2. Meanwhile sift flour, baking powder, salt and keep it aside.
3. Cream butter and sugar till fluffy and creamy. Add egg, vanilla essence and mix well.
4. In the above bowl add the flour mixture and milk alternatively. Atlast add the pureed blueberries and mix well till everything is combined well.
5. Pour this in greased cupcake tins and bake in the oven for about 30 minutes or until a toothpick inserted in the center of a cupcake comes out clean.
6. Cool in the pans and transfer to a wire rack to cool completely.

For the topping:

• Melt the white chocolate in hot cream (amul) and mix well. Let it cool for some time. In this add the blueberry puree and mix well.
• Keep it in the refrigerator for half an hour and spread this on the cake.