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Blueberry cupcakes, Prescriptions, Any category, Any kitchen, European cuisine, Pastries and desserts, Cupcake

Ingredients portion 12

Wheat flour 200 g

Baking powder 1 tablespoon

Salt pinch

Milk 100ml

Butter 120 g

Vanilla sugar 2 tablespoons

Blueberry 150 g

Egg white 3 pieces

Sugar 150 g

Cooking instructions 40 minutes

1 Take one (don’t complicate things by mixing in several) large bowl (or mould, one that you can use to whip/knead with a mixer) and load it with all the ingredients for the cupcake batter, ie: flour, milk, whites (using only whites will make the cupcake batter much easier), salt, baking powder, butter, sugar, vanilla sugar, blueberries.

2 While all this is being done, preheat the oven (200 degrees) so that by the time the dough is ready it is already hot and we can start cooking without delay.

3 The blueberries can be shredded, but not too much, so that they do not turn into mush. Leave some whole blueberries for decoration.

4 Mix all our ingredients in the mould with the mixer bowl. 3 other whites and another 150 grams of sugar along with a tablespoon of vanilla sugar are for the meringue, this will be made a little later.

5 Now take the baking moulds, if they are silicone you don’t need to oil them, even if they are Teflon/iron, you don’t need to either – the oil is already in the batter. You can only grease the bottom of the molds just a little bit, so that the cupcakes won’t stick and without our serious efforts fall out of the molds when we take them out of the oven. Pour the batter into the moulds and, as it needs to be quite thick, you can do this with a tablespoon or a small ladle.

Fresh aubergine caviar

6 Put the dish in the oven and bake for 20 minutes at 180 degrees.

7 Meanwhile, prepare the meringues. Carefully separate the whites from the yolks (one of the most important and fundamental points for a successful meringue) and pour them into the mould in which you are whipping. Turn the mixer on full power and whip for a couple of minutes (if everything is going right, this time will be enough) to make such a mass that would remain immovable if the mould is tipped over. Then add the 150 grams of sugar along with the vanilla sugar and whisk for a couple more minutes.

8 After 20 minutes, take the almost finished cupcakes out of the mould. You can take a tray and place baking paper on it and arrange the cupcakes on it, which will now be decorated with meringue and berries.

9 Take a pastry bag/spoonful and place the meringue on top of the cupcakes, garnish with berries.

10 Reduce the heat of the oven to 120 degrees and put the meringue tray in there for 10 to 15 minutes so that the meringue has a light crust, but the berries are still fresh and not cooked.

Recipe tip Enjoy the goodies, enjoy!

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .