Thursday 21 March 2013

Blueberry and Chocolate Cupcakes Recipe

I have been publishing cupcake recipes for several weeks now and, because of this, I have been persuaded to collect all my cupcake, muffin and fairly cake recipes, as well as recipes for cake mixes and icings and frostings of all kinds into an eBook. I'm about 3/4 of the way through the book now and hope to get it published early next week, just in time for Easter! I've collected well over 100 cupcake recipes, 100 muffin recipes, almost 40 recipes for other small cakes and over 60 recipes for icing and frostings, so it's high time they were published somewhere.

Today, though I am presenting another classic cupcake recipe here on this blog, but for more recipes you can always visit the Celtnet cupcake pages.

Blueberry and Chocolate Cupcakes

Serves: 12
Chocolate cupcakes with a yoghurt frosting topped with blueberries.


300g (2/3 lb) self-raising flour, sifted
2 tbsp cocoa powder
1 1/2 tsp baking powder
125g (4 oz) soft brown sugar
250ml (1 cup) semi-skimmed milk
60ml (4 tbsp) vegetable oil
1 egg, beaten
350g (2/3 lb) blueberries
6 tbsp icing sugar, sifted
300ml (1 1/4 cups) Greek-style yoghurt


Combine the flour, cocoa powder, baking powder and sugar in a large bowl. In a separate bowl, beat together the milk, oil and egg.

Form a well in the flour mix then fold in the milk mixture. Beat until well combined then gradually stir in 150g (1/3 lb) of the blueberries.

Line the wells of a 12-hole muffin tin with silicone or paper cupcake cases. Spoon in the batter then transfer to an oven pre-heated to 180ºC (350ºF, Gas Mark 5) and bake for between 20 and 25 minutes, or until well risen and firm to the touch. Allow the cupcakes to cool in the tin for 5 minutes then transfer to a wire rack to cool completely.

In the meantime, mix the icing sugar together with the yoghurt until smooth. Stir in half the remaining blueberries and set aside in the refrigerator to chill. When the muffins have cooled use this mixture to top them then decorate with the remaining blueberries.

Serve immediately.

Keep watching this blog for more announcements on my Cupcake eBook and when it will be available!

UPDATE! My new recipes book eBook: Cupcakes, Muffins, Fairy Cakes and More — Baking Secrets has just been published in an edition for Amazon Kindle!

This recipe and over 360 other recipes for cupcakes, muffins and other small cakes can be found in this eBook.

The chapters in the book cover: Cupcakes (including: Vanilla and White Cupcakes; Chocolate and Dark Cupcakes); Microwave Cupcakes; Muffins (including: Refrigerator Muffins); Fairy Cakes and Butterfly Cakes; International Cupcakes; Cupcakes for Special Occasions; Icings and Frostings; Flour and Cake Mixes; Other Small Cakes; Historic Muffins and Cupcakes.

Not only do you get all the recipes, but there are over 50 illustrations throughout the book. You also get a history of cupcakes and muffins, showing how they evolved from British muffins and crumpets to become an American phenomenon.

Every classic and traditional cupcake and muffin style is dealt with in the book and you get over 60 recipes for different types of icings and frostings. The ebook is everything you need to successfully bake cupcakes and muffins. You also get a chapter covering different muffin and cupcake styles from across the globe. Get you copy today and help this blog and the Celtnet Recipes website keep going.

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