Blueberry Cupcakes
These delightful blueberry almond cupcakes are sure to impress with their light and fluffy texture, bursting blueberries, and fragrant rosewater flavor. Topped with a vibrant pink icing and adorned with charming rose-shaped sweets or fresh petals, these cupcakes are not only delicious but also a feast for the eyes. Enjoy a taste of springtime with every bite of these elegant and charming treats.
— Constant Cookbook
Ingredients
- 125g/4oz butter
- 125g/4oz icing sugar
- 100g/3½oz blueberries
- 50g/2oz plain flour
- 150g/5oz ground almonds
- half tsp rosewater
- 4 egg whites, beaten until stiff peaks form when the whisk is removed
- 1 lemon, zest only
- For the icing
- 600g/1lb 5½oz icing sugar
- 2-3 drops edible pink food colouring
- 3 tbsp lemon juice
- 3 tbsp water
- half tsp rosewater
- To garnish
- small rose-shaped sweets or fresh rose petals, to garnish
Instructions
- Preheat the oven to 180C/355F/Gas 4. Beat the butter and sugar together in a bowl, until pale and fluffy.Dredge the blueberries in the flour, then remove and set aside.
- Add the flour and almonds to the butter mixture and mix well. Add the rose water and the blueberries and mix in. Gently fold in the egg whites.
- Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases. Transfer to the oven to bake for 12-15 minutes, or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.
- For the icing, place the icing sugar, food colouring, lemon juice, water and rosewater into a clean bowl and mix to completely combine.Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).
- To serve, decorate the cupcakes with rose-shaped sweets or fresh rose petals and serve.
Yield
Makes 12 cakes
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