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A Perfect Pantry

Blueberry And Lemon Cupcakes

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    • PREP TIME
      20min
    • COOK TIME
      15min
    • READY TIME
      35min
    • SERVINGS
      18-29 cupcakes

    INGREDIENTS

    • 200g caster sugar
    • 110g butter, unsalted
    • 2 eggs
    • 2 tbsp. lemon juice
    • Zest of 1 lemon
    • 1 tsp. vanilla paste
    • 200g self raising flour
    • 70g plain flour
    • 65ml fresh cream
    • 100ml milk
    • 140g frozen blueberries, thawed
    • 2 tbsp. almond meal
    • 2 tbsp. icing sugar

    DIRECTIONS

    1. Place the butter and caster sugar into the bowl of a bench mixer with the beater attachment fitted. Cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, mixing well between additions. Add the lemon juice, zest and vanilla and mix to combine.
    2. Sift the flours together. Mix the cream and milk together. Add the flours and milk alternately to the mixture whilst mixing on a low speed.
    3. Toss the blueberries with the almond meal and fold into the cupcake mixture.
    4. Place 6, ¼ cup patty cases into a small oven-proof tin and lightly spray each patty case with baking spray (or line 6 individual cupcake holders). Scoop 2 x tbsp. of mixture into each patty case. Place the tin into the air fryer basket and close the drawer.
    5. Press the ON/OFF button to turn on the air fryer. Press the MENU button repeatedly until BAKE is illuminated. Adjust the time to 15 minutes. Press START/PAUSE to begin the function.
    6. At completion, remove the tin and repeat with the remaining cupcake mixture. .
    7. Serve dusted with icing sugar at room temperature or warm.

    This recipe was developed using a Kambrook Appliance.

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