How do you make Donna Hay cupcakes?

cupcakes

Table of Contents

125g unsalted butter.
1¾ cups (260g) self-raising (self-rising) flour.
¾ cup (165g) caster (superfine) sugar.
½ teaspoon baking powder (for extra puff)
2 eggs, lightly beaten (in a small bowl)
2 teaspoons vanilla extract.
½ cup (125ml) milk.

Can you use frozen blueberries in cupcakes?

Can you make Blueberry Muffins With Frozen Blueberries? Yes you can! While you can use fresh blueberries in this recipe, frozen blueberries also work well.

How do you keep frozen blueberries from bleeding in muffins?

Prevent the blue from bleeding

A stash of blueberries in the freezer means summertime baking is possible all year long.
A quick rinse can make all the difference.
Be gentle when patting the blueberries dry, as they can be quite fragile!
Make sure not to overmix the muffin batter, or the blueberry juice will still bleed.

How do you keep blueberries from sinking in cupcakes?

Answer: Try tossing your berries with a tablespoon or two of flour before adding them to the batter. Just remember to account for that when you mix up your dry ingredients, subtracting that same tablespoon or two from the amount called for in the recipe.

How do you stop blueberries from sinking to the bottom of muffins?

Another and far more effective method, to prevent sunken berries is to spoon a third of the batter into the muffin trays and then fold the berries into the remaining muffin batter. Spoon this on top of the berry-less batter. Try this method and you will no longer have muffins with soggy bottoms.

What ingredients do you need to make a blueberry cupcake?

Lemon Blueberry Cupcakes. Ingredients. 1¼ cups all-purpose flour. ½ teaspoon baking powder. ¼ teaspoon baking soda. ¼ teaspoon salt. 2 large eggs. 1 cup granulated sugar.

What happens if you put frozen blueberries in cupcakes?

Frozen blueberries will likely make the cupcakes a little more purple than fresh, but both taste equally delicious. I don’t recommend adding more blueberries than called for to the batter because adding too many berries will weigh down the cupcakes as they bake, causing them to sink the middle and bake unevenly.

Are blueberry cupcakes breakfast or dessert?

These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake — rather than muffin — batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes. Source: Martha Stewart Living, August 2012.

How do you make blueberry muffins with flour?

Place blueberries in a small bowl; add remaining lemon juice and toss to coat the berries; add remaining flour and toss to coat the berries in the flour; set aside.