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Saturday, November 12, 2011

White chocolate and blueberry cupcakes

What's better then having to decide between fruity and chocolate-chip muffins? Muffins that have both, obviously. And what's even better? When said muffins get transmuted into cupcakes :). I personally love the combination between blueberries and white chocolate (and at a more abstract note, between white and violet), so this was perfect on many different levels. Enjoy.
Adapted from here.

Ingredients (makes 6):

  • 75 g white chocolate, cut into small-medium chunks, plus extra 25 g for decorating
  • 150 g flour
  • 50 g sugar
  • 1/2 teaspoon baking powder
  • pinch of salt
  • 1 egg, lightly beaten
  • 50 g butter
  • 100 ml milk
  • 75 g blueberries, plus 75 g more for decorating
  • 150 ml whipped cream, for decorating

Melt the butter, mix with the milk and egg well. Add the flour, sugar, salt and baking powder and mix again:

When the batter is even, gently incorporate the blueberries and white chocolate chips (except the quantities reserved for decorating). Preheat oven to 200 degrees C. Line a muffin tin with 6 papers and fill them:

Bake for 25 minutes. Take out, allow to cool:

After they're cooled, gently remove the cupcake papers. Use the remaining blueberries, white chocolate and the whipped cream to decorate to your heart's desire. Dig in! :)


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