Blueberry Cupcakes with Frosting
6 servings
70 minutes
Blueberry muffins with glaze are a delicate treat of European cuisine, combining airy dough and juicy berries. The blueberries added to the batter give the baked goods a light tartness balanced by the sweetness of the glaze. Historically, muffins originated in England and were loved for their convenience and versatility: they pair well with both tea and coffee. They are easy to prepare, and the snow-white glaze makes them particularly appealing. Decorated with confectionery sprinkles, they become not only a delicious dessert but also a table decoration. Perfect for cozy home tea parties and festive occasions.
1
Thaw the berries. Mix two eggs with sugar, vanillin, and salt. Whisk with a whisk.
- Frozen blueberries: 1 glass
- Chicken egg: 2 pieces
- Sugar: 140 g
- Vanillin: to taste
- Salt: pinch
2
Pour vegetable oil into the mixture, add sour cream, and mix everything well again.
- Vegetable oil: 50 ml
- Sour cream: 100 g
3
Mix the flour with the baking powder. Mix everything well again. The dough will be quite thick.
- Wheat flour: 160 g
- Baking powder (raising agent): 6 g
4
Preheat the oven to 180 degrees. Meanwhile, mix the berries with starch.
- Frozen blueberries: 1 glass
- Starch: 4 tablespoons
5
Fill the cupcake molds 1/3 full, add a teaspoon of berries to each, and pour the batter on top.
- Frozen blueberries: 1 glass
6
Bake the muffins in the middle of the oven for about 30 minutes. Then take them out and let them cool.
7
Mix the egg white with powdered sugar and whip the mixture for 5-7 minutes until a beautiful white glaze forms.
- Egg white: 1 piece
- Icing sugar: 100 g
8
Cover the cupcakes with icing and sprinkle them with any confectionery topping.
- Cake decorations (sprinkles): to taste
