1. Cupcakes with Blueberries, the Dough Preparation
My cupcake bases, called sponge, are mostly baked in paper moulds. This makes my cupcake a perfect finger food.
I prefer to take the trays and place the paper cups in them. Without paper moulds it is also possible, then you use silicone moulds or muffin sheets directly. You should grease both well without using paper.
100ghardened coconut oilI use coconut fat room warm.
80gpowdered sugar/ iced sugar
Beat the eggs with the sugar and vanilla sugar for 3 minutes.
Add soft butter, flour and salt and stir for another 2 minutes.
Cover muffin tray with paper moulds, fill cupcake mixture up to max. 1 cm under the rim. Place the blueberries in the dough.
Bake the cupcake bases at 180 ° C for approx. 22 minutes, then allow to cool.
Topping - Frosting
Caramelise blueberries with icing sugar and leave to cool lukewarm. Keep about 2 teaspoons for decoration.
Stir the coconut fat for 2 minutes until smooth, add the cream cheese and caramelized blueberries and stir in.
Pour the mixture into a piping bag and chill for 15 minutes.
Decorate the cupcakes and finish with some blueberry caramel. The butterflies in the picture are made of eating paper and are available in stores.
5. Calorien Cupcakes with Blueberries, the Nutritional Values
Recipe Cupcakes with Blueberriesen
Amount Per Serving
Calories 398Calories from Fat 270
% Daily Value*
Total Fat 30g46%
Saturated Fat 23g115%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Total Carbohydrates 33g11%
Dietary Fiber 2g8%
* Percent Daily Values are based on a 2000 calorie diet.