Blueberry Cupcakes
12 servings
40 minutes
Blueberry cupcakes are an exquisite dessert of European cuisine that combines the lightness of the batter with the freshness of ripe berries. Blueberries add a delicate tartness to the baked goods, harmonizing with the gentle vanilla aroma to create a perfect balance of flavor. The light texture of the cupcakes is achieved by using egg whites, while the airy meringue that delicately covers the top adds refined sweetness and visual elegance. Historically, cupcakes originated in the 18th century when chefs sought a convenient way to bake in portions. Today, this dessert has become a true decoration for celebrations and gatherings, winning the hearts of sweet lovers. Topped with fresh berries, cupcakes look festive and appetizing, and their subtle flavor pairs perfectly with a cup of fragrant tea or coffee.
1
We take one large bowl (or a form suitable for mixing with a mixer) and load all the ingredients for the cupcake batter, namely: flour, milk, egg whites (using only whites makes the batter much lighter), salt, baking powder, butter, sugar, vanilla sugar, blueberries.
- Wheat flour: 200 g
- Baking powder: 1 tablespoon
- Salt: pinch
- Milk: 100 ml
- Butter: 120 g
- Vanilla sugar: 2 tablespoons
- Blueberry: 150 g
- Egg white: 3 pieces
- Sugar: 150 g
2
While we do all this, we preheat the oven (200 degrees) so that by the time the dough is ready, it is already heated and we can start cooking without delay.
3
Blueberries can be processed in a grinder, but not too much, or they will turn into mush. We leave some whole blueberries for decoration.
4
We mix all our ingredients with a mixer. 3 other egg whites and another 150 grams of sugar along with a tablespoon of vanilla for the meringue, which we will make a little later.
- Egg white: 3 pieces
- Sugar: 150 g
- Vanilla sugar: 2 tablespoons
5
Now we take the baking molds; if they are silicone, there's no need to grease them with oil, and even if they are Teflon/iron, it's not necessary — as there is already oil in the batter. You can just lightly grease the bottom of the mold so that the cupcakes don't stick and can easily come out when we take them out of the oven. Pour the batter into the molds, and since it should be thick enough, you can do this with a tablespoon or a small ladle.
6
Place the mold in the oven and bake for 20 minutes at 180 degrees.
7
At this time, we start preparing the meringue. Carefully separate the egg whites from the yolks (one of the most important steps for successful meringue), pour them into the bowl where we will whip. Turn on the mixer at full power and whip for a couple of minutes (if everything goes as it should, this time is enough) until a mass forms that remains still when the bowl is turned upside down. Then add the 150 grams of sugar along with the vanilla sugar and whip for a couple more minutes.
- Egg white: 3 pieces
- Sugar: 150 g
- Vanilla sugar: 2 tablespoons
8
After 20 minutes, we take out the almost ready cupcakes and remove them from the mold. We can take a baking tray, place parchment paper on it, and arrange the cupcakes that will now be decorated with meringue and berries.
9
We take a pastry bag and pipe meringue on top of the cupcakes, decorating with berries.
- Blueberry: 150 g
10
Lower the oven temperature to 120 degrees and place the tray with the meringues for 10-15 minutes, so the meringue forms a light crust while keeping the berries fresh and not cooked.