Well...maybe I am not a blueberry lover so I still prefer the one with raisins...but afterall, it still taste good :)
Recipe source from the blogger called Rasa Malaysia & I have actually amended quite abit.The milk really made a big difference in the taste! So, credits go to Rasa Malaysia!
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| Lemon Blueberry Cupcake |
Ingredients
250g salted butter
200g self-raising flour
200g castor sugar
4 eggs
4 tablespoons fresh milk
1 teaspoon vanilla essence
1/4 cup blueberries
250g salted butter
200g self-raising flour
200g castor sugar
4 eggs
4 tablespoons fresh milk
1 teaspoon vanilla essence
1/4 cup blueberries
1 lemon
Method
1. Preheat oven to 180 degree C.
2. Sift the flour.
3. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color.
(Note: Sugar has not dissolved yet).
4. Add in one egg at a time. Beat well after each addition of egg until creamy.
5. Scrape down the sides for even mixing.
6. Add in vanilla essence and mix well.
7. Fold in the flour into the mixture and mix well.
8. Add in the milk and fold in the blueberries.
Method
1. Preheat oven to 180 degree C.
2. Sift the flour.
3. Use an electronic beater to mix butter and sugar until well combined or pale yellow in color.
(Note: Sugar has not dissolved yet).
4. Add in one egg at a time. Beat well after each addition of egg until creamy.
5. Scrape down the sides for even mixing.
6. Add in vanilla essence and mix well.
7. Fold in the flour into the mixture and mix well.
8. Add in the milk and fold in the blueberries.
9. Finally, add in the lemon juice & mix well.
10. Fill the prepared cupcake cups with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20-25 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
10. Fill the prepared cupcake cups with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 20-25 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack.
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