Blueberry cupcakes with white chocolate

For about 12 cupcakes:


muffin tin
Vichy cupcake paper cups
Silicone mat edible tip “Daisy”
piping bag
Jagged spout


The cupcakes:

95g butter
80g sugar
80g cane sugar
1/2 teaspoon food bicarbonate
1 teaspoon Baking powder
1/4 tsp salt
150ml of milk
2 eggs
225g of flour
vanilla flavor
150g white pieces of chocolate
150g blueberries

Preheat the oven to 170 °. Beat the butter creamy with the help of a mixer.
Add the different sugars and beat for 3 to 4 minutes. Add the eggs and vanilla flavor and beat for 5 minutes. In an extra bowl, mix the remaining dry ingredients (flour, salt, baking soda and bicarbonate).

Add half of the dry ingredients to the previous mixture. Then add half of the milk and mix everything. Add the remainder of the flour, mix, and then add the remaining milk until a smooth dough is formed. Wash and dry the blueberries. Add these to the dough and add the white pieces of chocolate. Carefully mix the mixture with a spatula (so that the blueberries are not crushed).
Put the paper cups into the muffin tin and fill to 2/3 with dough. Bake in the oven for 25 to 30 minutes (check with the tip of a knife whether the cupcake is cooked – nothing should adhere to the knife tip). Let the baked cupcakes cool completely on a grid.

The decoration:

  • Mixture for sugar topping

  • Mixture for royal frosting

  • White marzipan

  • Food coloring (green and pink)

Prepare slices of sugar spike:
Mix 40g of the sugar blend powder mixture with 50ml of water for 2 minutes. Add 3g of liquid to the sugar tip and mix for 5 minutes. Halve the mixture and add a small pinch of food coloring to both parts (pink for one part, green for the other). If you want to get pastel colors, you can only use very little food coloring.

Put some pink sugar into the ‘Daisy’ silicone mat and remove any excess. Leave the sugar tip to dry in the open air overnight or bake at 80 ° for 10 to 12 minutes. The sugar tip should then easily be released from the mold without breaking or sticking. Let the sugar top rest on baking paper and repeat the same procedure with the green sugar tip.

Press the marzipan so that it is 3 to 4 cm thick. Cut slices from the marzipan that completely cover the cupcakes. If necessary, adjust the cupcakes so that they are all the same size. Put the marzipan slice on the cupcakes. Lightly moisten the marzipan and then place a slice of sugar on top. Let the cupcakes rest.

Prepare 125g royal frosting according to the instructions. Make sure that the mass is not too liquid. Divide the icing into two and color the halves with green and pink. The sugar mass should assume the same pastel shades as the sugar tip. Then pour the mixture into a piping bag, which is equipped with a serrated spout. Decorate the cupcakes all around with small laces. Put a sugar spike in the middle of the cupcakes and garnish with a blueberry.



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