Semi Blueberry Cupcakes

From the author

This blueberry color and these blueberry muffins conquered me! Most of all I like blueberries and blueberries and tried in vain to grow them in my garden (but I think it’s worth a try again?)
I share with you my favorite recipe for delicious semolina blueberry muffins and blueberry cream.

For semolina cupcakes
Eggs
2 pieces
Butter
65g
Brown cane sugar
35g
Kefir
200ml
Semolina
100g
Wheat flour
80g
Frozen or Fresh Blueberries
70g
Soda
1/2 teaspoon
For blueberry cream
Curd Cream Cheese
230g
Fat cream
70 ml
Frozen blueberries
40g
Powdered sugar
50g

Instruction manual

First we make cupcakes

1. Melt the butter in the microwave. Add kefir, eggs, sugar, soda. Mix. Gradually add sifted flour and semolina. Mix thoroughly and leave to swell for 10-15 minutes.

2. Meanwhile, warm the oven to 160 ° C. Cupcake molds should preferably be greased with vegetable oil, as cupcakes soft and may stick.

3. Frozen blueberries (if frozen, do not need to defrost!) Add to the swollen dough and mix. Pour into molds (2/3) and bake for 30-35 minutes. at 160 ° C. check with a wooden skewer.

Cooking blueberry cream.

4. Defrost frozen blueberries in a microwave. Grind through a sieve. Cream cheese mix with cream and sugar. Beat with beaters. Add blueberry puree to the creamy cheese mixture. Stir with a mixer. Add powdered sugar to the cream (adjust the sweetness of the cream yourself)

Decorate the cooled cupcakes on top with cream.

P.S. Store in the refrigerator so that the cream does not drip!

Result

Blueberry semolina cupcakes – eye candy and taste buds! And the aroma … try it yourself!



Semi Blueberry Cupcakes







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