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Blueberry cupcake
8 servings1 hour 10 min
Wheat flour - 180 gr, Eggs - 2 pcs., Sugar - 50 gr, Butter - 60 gr, Milk - 110 ml, Blueberries - 100 gr, Baking soda - 1 tsp, Vanillin - to taste, Lemon juice - 1 tsp, Powdered sugar - 3 tbsp, Blueberries - 20 gr, Mint - to taste
How to make a cupcake with blueberries? Prepare the ingredients. The cake dough will turn out to be more magnificent if all the products are the same, room temperature. So take the eggs, butter and milk out of the fridge beforehand. Take the oil of high quality, natural, without milk fat substitutes. Frozen berries are also suitable for the cupcake, defrost them first and drain excess juice. 
Sift flour with soda. Do not miss this step - sifting will saturate the flour with oxygen, which will make the baking more fluffy. Add the sugar and vanillin to the flour. Stir. 
Drive the eggs into a deep bowl. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria. It is best to use food detergents and a brush. Whisk the eggs with a mixer into a puffy foam. 
Add the milk and mild butter to them at room temperature. Stir with a mixer until smooth. If you do not have time to soften the oil, then you can melt it, cool it and pour it in with the milk. 
Pour the dry ingredients into the egg mixture. 
Mix gently, achieving a smooth dough without lumps. 
Wash and dry blueberries. Gently insert the berries into the dough. 
Place the dough in an oiled cupcake tin, flatten the top. Any heat-resistant form is suitable for this recipe. If you use a silicone mold, then you do not need to oil it. But it is better to lightly lubricate metal, ceramic or glassware with vegetable oil so that the pastries do not burn. Bake the cupcake for about 40 minutes at 180 ° C. Check readiness with a wooden skewer. Remove the finished cupcake from the oven and cool. 
Prepare the icing. You can serve a cupcake without it, but the sour juice will perfectly emphasize the taste of blueberries. 
How to make a glaze? Mix the icing sugar with the lemon juice until smooth. Adjust the consistency with the amount of powder - the glaze should become thick, but still remain fluid. Pour the icing over the cupcake, garnish the top with berries and mint. Serve to the table. Enjoy your meal!