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 CupcakesServes: 12
Ingredients: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
Method: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.
Keep watching this blog for more announcements on my Cupcake eBook and when it will be available!
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.