Who said blueberries are just for muffins? The Scran Lines puts blueberries where they really belong: in a vanilla cupcake drizzled with white chocolate frosting.
429g all-purpose flour
265g caster (superfine) sugar
1/2 tsp salt
3 tsp baking powder
375ml (1 1/2 cups) of milk
125ml vegetable oil
2 tbsp Greek yogurt (can some substitute with sour cream)
1 tsp vanilla extract
2 large eggs
200g white cooking choc (melted)
200g white choc chips
300g frozen or fresh blueberries
For the frosting:
1 batch of fluffy vanilla buttercream frosting
2 tbsp blueberry jam
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).
Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Place a tablespoon of blueberries into each cupcake liner and fill with batter about 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
Sprinkle some white choc chips on top before baking for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While the cupcakes are baking and cooling prepare your buttercream frosting by adding blueberry jam and mixing it in well until everything is well combined.
To finish off your cupcakes, fit the end of your piping bag with a round tip and frost in a swirl as demonstrated in the video. Finish off with a drizzle of white chocolate.