Dessert Recipe Martha Stewart's blueberry cupcakes

Dessert Recipe Martha Stewart's blueberry cupcakes

Ingredients:

Topping

• 1/3 cup caster sugar


• 1/4 cup dark brown sugar


• 1 teaspoon ground cinnamon

Cupcakes

• 1 2/3 cups plain flour


• 1/4 teaspoon bicarbonate of soda


• 1 teaspoon baking powder


• 1/2 teaspoon salt


• 120g unsalted butter, softened


• 2/3 cup caster sugar


• 2 large eggs


• 1 teaspoon vanilla extract


• 3/4 cup sour cream


• 1 1/4 cups fresh or frozen blueberries

Icing

• 180g unsalted butter, softened


• 250g cream cheese, softened


• 1/2 teaspoon vanilla extract


• 2 2/3 cups pure icing sugar, sifted


• 1/4 cup blueberry jam, strained

Instructions:

1. Make Topping: Combine sugars in a medium bowl. Add cinnamon.


2. Make Cupcakes: Preheat oven to 190°C/170°C fan-forced. Line a 12-hole, 1/3 cup-capacity muffin pan with paper cases. Sift flour, bicarbonate of soda, baking powder and salt into a bowl. Using an electric mixer, beat butter and sugar on medium-high speed for 2 to 3 minutes or until pale and fluffy. Add eggs, 1 at a time, beating until combined. Add vanilla, scraping down sides of bowl. Reduce speed to low. Gradually beat in flour mixture, in 3 batches, alternating with sour cream. Fold in blueberries.


3. Divide batter between paper cakes. Add topping, pressing to stick to batter. Bake for 20 minutes or until golden and a skewer inserted in centre of 1 cake comes out with moist crumbs clinging. Transfer to a wire rack to cool completely.


4. Make Icing: Using an electric mixer, beat butter and cheese together on medium-high speed for 2 minutes or until pale and fluffy. Reduce speed to low. Gradually beat in vanilla and icing sugar. Increase speed to medium-high and beat for 1 minute. Spoon jam on top of icing and without stirring, spoon icing into a large snap-lock bag. Snip off a 2cm opening at 1 corner. Pipe swirls of icing on top of each cupcake. Serve.