A Perfect Pantry
Blueberry And Lemon Cupcakes
- 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
- 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.
- 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.
- Toss the blueberries with the almond meal and fold into the cupcake mixture.
- 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.
- 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.
- At completion, remove the tin and repeat with the remaining cupcake mixture. .
- Serve dusted with icing sugar at room temperature or warm.
This recipe was developed using a Kambrook Appliance.
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