Recipe#1: blueberry cupcakes with white chocolate frosting
“When you look at a cupcake, you’ve got to smile.” (Anne Byrn)
2 large eggs + 1 yolk
180 gr butter
200 gr (1 cup) granulated sugar
380 gr (3 cups) all-purpose flour
250 ml milk
250 gr fresh blueberries
16 gr (1 ½ tbsp.) baking powder
a pinch of salt
1 tsp vanilla extract
110 gr (1 stick) unsalted butter
250 gr confectioners sugar
150 gr white chocolate
Muffins: Preheat oven to 180° (350 F). Let the butter soften. Beat the butter and the sugar together in a bowl until smooth. Add the eggs and the yolk – one by one – and continue beating. Add the salt, the milk and the vanilla extract. Mix until smooth. In another bowl mix the flour and the baking powder. Slowly add the dry ingredients to the mixture. Mix until smooth. Dust the blueberries with flour and add them – not all of them – to the mixture. Fill the muffin cups with the batter. Put the remaining blueberries on the top. Bake at 180° (350 F) for about 25 minutes (we suggest the use of a toothpick to check if baked). Switch off the oven and let the muffins rest for 5 minutes. Remove from oven and let the muffins cool.
Frosting: Beat the butter and the confectioners sugar together. Mix until smooth. Melt the white chocolate and add to the mixture. Mix until all is smooth.
In the end, decorate the muffins with the frosting by using a baking syringe or a sac à poche.