Blueberry-Vanilla Cupcake

Blueberry! We're finally baking something with blueberry!! Blueberry is lil' sis fav~ She kept asking when we're going to bake with blueberry, and we finally did this time!

Blueberry-Vanilla Cupcake

Vanilla Cupcake Batter

Ingredients

• 85g self-raising flour
  * (Can be made using I85g plain flour + 1 1/4tsp baking powder + 1/8 tsp salt)
• 70g all-purpose plain flour
• 113g unsalted butter, softened
• 170g caster sugar
• 2 large eggs, at room temperature
• 1/2 cup milk
• 1/2 tsp pure vanilla extract (or vanilla bean for even more intensity)

Method

1. Preheat oven to 170°C (350°F).
2. Line muffin tins with cupcake papers.
3. In a small bowl, combine the flours. Set aside.
4. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition.
5. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended.

Blueberry Sauce

Ingredients

• 2 tbsp sugar
• 2 tsp cornstarch
• 1/4 cup water
• 1 cup blueberries
• 1 tbsp lemon juice

Method

Cook all these ingredients in a saucepan over a low flame, stirring constantly. Cook for as long as you want your blueberries to be mushy.

Blueberry-Vanilla Cupcake

Method

1. Prepare both the blueberry sauce and the cupcake batter.
2. Spoon the cupcake batter into the cupcake liners to about 1/3, then spoon the blueberry sauce into the cupcake liners (up to you to decide how generous you want to be). Spoon the cupcake batter to fill the cupcake liners about 2/3 or 3/4* full.
   * 2/3 will be preferred to 3/4 as the batter will rise quite a bit.
3. Swirl the mixture of blueberry sauce and cupcake batter in the cupcake liners.
   * Note: Do not swirl it too much!!! The cupcake will bake to a mouldy colour instead of a nicer shade of dark purple if it is being swirled to a light purple (close to lavender). 
4. Bake for 20 to 25* minutes, or until a cake tester inserted into the center of the cupcake comes out clean.
   * At the 20-minute mark, reduce heat to 160°C (325°F). The tops of the cupcakes should be lightly golden.
5. Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

Recipe adapted from: The Little Teochew

*You can see the cupcakes with lighter purple here. 

*The cupcake with the dark purple swirls