I know it’s been a while – but I’m baacccckkk 😀
As a peace offering for my long absence, I come bearing the cutest, purplest mini cupcakes ever.
Am I right?
So tiny and bright and happy.
You know how when you go to a bakery and you choose something called Ultimate Mango Cupcake and when you eat it you find there’s only like a 1cm piece of mango in there?
That is NOT RIGHT, Mr Bakery Man. That is promising me a *@&*# load of mango and then being a scrimpy poo about it.
These blueberry minis are just the opposite of that. They are jam-packed, bursting-out-the-seams, gloriously full of blueberries. Mmmmmmm
Did I mention the batter was so darn tasty I had to restrain myself from eating it all before I baked it?
These cupcakes are actually so good, they don’t even any frosting/fanciness on top – it’s so satisfying to see the purple blueberry bits peeking through 🙂
Mini blueberry cupcakes
Prep time: 15 mins
Cook time: 10-12 mins
Makes: 30 (depending on how small your liners are)
120 g plain flour, sifted
120 g caster sugar
1 tsp baking powder
120 g butter (melted and cooled)
2 tbsp milk
1 tsp vanilla extract
2 boxes fresh blueberries
sweetened whipped cream (optional)
1. Preheat the oven to 180º C. Mix the flour, sugar, and baking powder together in a bowl. Make a well in the centre and add the butter, eggs, milk and vanilla. Stir well until everything is combined and you have a glossy, smooth batter. Add about 3/4th the blueberries mixing well and pressing them down with a fork so that most of them burst (you’ll see pretty purple juice swirls in the batter).
2. Line a cupcake tray with mini cupcake liners. Carefully spoon the batter into each liner. Fill each one about two-thirds full. Bake in the preheated oven for 10-12 minutes. Remove from the oven and cool on a wire rack.
3. Eat as they are, or top with a teaspoon of sweetened cream and a fresh blueberry (or two!)
When I say blueberry, you get blueberry.
Time to go stuff ma face. (Again).