Blueberry Cupcakes
8 servings
120 minutes
Blueberry cupcakes are the embodiment of American baking, combining the tenderness of the batter and the velvety creaminess with a bright berry tartness. Their history is closely linked to traditional cupcakes that emerged in the USA in the 19th century and became popular due to their convenient portioned serving. This recipe uses a classic combination of cream cheese and cottage cheese, creating a rich flavor for the cream, while blueberry jam adds a deep berry note. Blueberries not only give freshness to the cupcakes but also make them rich in antioxidants. These cupcakes are perfect for tea parties, festive tables, and romantic evenings. They are especially good with a cup of coffee or green tea that highlights their refined sweetness. Each cupcake is a harmony of textures and flavors capable of providing true gastronomic pleasure.
1
To prepare the dough, combine eggs with 180 grams of sugar and whip until frothy. Add Philadelphia cheese, butter, flour, baking soda with lemon juice, and baking powder. Knead with a blender on low speed until a homogeneous consistency is achieved.
- Chicken egg: 2 pieces
- Sugar: 210 g
- Philadelphia cheese: 120 g
- Butter: 100 g
- Wheat flour: 100 g
- Soda: 2 g
- Lemon juice: 0.3 teaspoon
- Baking powder: 3 g
2
To make the cream, you need to whip the cottage cheese, plant-based cream, and powdered sugar well. You can make the cream more diet-friendly by using low-fat cottage cheese.
- Cottage cheese 9%: 115 g
- Vegetable cream: 115 ml
- Powdered sugar: 30 g
3
Divide the blueberries (fresh or thawed). Combine 60 grams of berries with 30 grams of sugar and simmer on low heat until reduced by half. You can add a sprig of rosemary, then remove it. Let the jam cool, then mix it with cream and refrigerate for half an hour.
- Blueberry: 220 g
- Sugar: 210 g
- Rosemary: to taste
4
Fill the muffin cups with batter. Carefully place the remaining berries on top with a spoon. Send the tray with the cups to a preheated oven at 180 degrees for fifteen to eighteen minutes.
5
Once the cupcakes cool, soak them with a brush in sugar syrup (sugar and water in a 1:1 ratio).
- Sugar syrup: 1 teaspoon
6
Decorate the cupcakes with blueberry cream using a piping bag. To enhance the stability of the cream swirls, you can cut small indentations in the center of the cupcakes.
- Blueberry: 220 g