Blueberry cupcakes

Name: blueberry cupcakes
Cook time: 15 min
Total time: 160 min
Yield: 12
Ingredients: 125 g unsalted butter at room temperature; 125 g granulated sugar; 8 g vanilla sugar pouch 8 g; 2 medium sized egg at room temperature; 125 g self raising flour; 3 el semi skimmed milk lukewarm; 150 g fresh blueberries; 4 el hot water; 200 g powdered sugar; 1 el silver pearls; 3 el white chocolate flakes

Delicious treat for mother's day or a children's party, or just as a dessert! Blueberry cupcakes with silver pearls and white chocolate flakes.

Ingredients

Kitchen Stuff

12 paper cupcake mold
1 blender
1 muffin mold with 12 cavities

Directions

Preheat the oven to 200 ° C. Divide the paper molds over the muffin mold.
Beat the butter with the sugar and vanilla sugar lightly and lightly with the mixer. Beat 4 min. Beat the eggs 1 by 1. Do not add the 2nd egg until the 1st has been completely absorbed. Beat another 3 minutes.
Spat the flour as lightly as possible through the batter and add the milk. Stir in 4 tbsp blueberries.
Divide the batter over the molds. Fry in the middle of the oven for 15-20 minutes until golden brown and done. Remove from the oven and leave to cool in the mold on a rack for 5 minutes. Let them cool down from the mold on the grid for at least 2 hours.
If necessary, cut the tops of the cooled cupcakes, so they are nicely flat and you can easily cover them later. Prak 4 berries finely with a fork, mix with 4 tbsp hot water through the icing sugar and stir to a smooth glaze.
Brush the cupcakes with them. Garnish the cupcakes directly with blueberries, silver pearls and flakes.