Blueberry Cupcake
by Editorial Staff
A very delicate and aromatic cupcake will be an excellent occasion for homemade tea drinking. You can serve it with breakfast instead of sandwiches or cookies. Here’s a delicious blueberry muffin recipe.
Cook: 9 hour
Servings: 8-10
Ingredients
- Flour – 1.5 Cups
- Baking powder – 1.5 Teaspoons
- Soda – 1 Pinch
- Salt – 1 Pinch
- Yogurt – 0.5 Cups
- Eggs – 2 Pieces
- Vanilla extract – 1 Teaspoon
- Butter – 115 Grams
- Sugar – 60 Grams
- Blueberries – 150 Grams
- Maple Syrup – 1/3 Cup
Directions
- Combine flour, baking soda, salt and baking powder.
- In another container, combine eggs, yogurt, vanilla extract and whisk everything well.
- Using a mixer, beat the butter and sugar until fluffy.
- Stir 1/3 of the flour and half of the egg into the oil mixture, then again the flour and egg, at the very end add the remaining flour.
- Mix the blueberries with a tablespoon of flour.
- Combine dough with blueberries and place in a baking dish. Bake the cake in an oven preheated to 180 degrees for about 50-60 minutes, then leave it in the pan for another 10 minutes. Pour maple syrup over the cake and leave it overnight to soak the cake thoroughly.
- Remove the finished cake from the mold and cut into pieces. Help yourself!
Bon appetit!
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