Description
These tender cupcakes with blueberry curd filling and decorated with whipped cream and blueberries will not leave anyone indifferent. Delicious and aromatic, they can decorate your holiday table.
Ingredients
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Flour
0.75 cup
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Brown sugar
8 Tbsp
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Salt
0.25 tsp
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Vanilla sugar
2 tsp
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Leavening agent
0.5 tsp
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Butter
65 g
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Chicken egg
1 piece
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Yogurt
0.5 cup
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Cheese
90 g
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Blueberries
5 tsp
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Powdered sugar
3 tsp
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Cream
1 cup
Cooking
In a bowl put brown sugar Demerara fine Mistral.
To the sugar add the yogurt.
Add in a bowl the egg, mix until smooth.
Butter to melt.
In a bowl to the resulting mass, add the melted butter, the flour, sifted with baking powder.
Mix everything until smooth.
The resulting dough pour into silicone molds for cupcakes. Bake in preheated on 190 degrees in the oven for 25 minutes.
To make blueberry cheese cream to the cream cheese add the butter (15 g) vanilla sugar (1 tsp), 2 tbsp cane sugar Mistral, stir until smooth.
Add to the curd 2 tsp thawed blueberries, blend until smooth.
Received the blueberry-curd cream to remove the in the fridge.
Cream whisk until stable peaks, add powdered sugar, mash thawed blueberries through a sieve.
Mix whipped cream, put into the refrigerator.
The fully cooled cupcakes, remove a teaspoon the middle.
Parts of the cupcakes to fill with blueberry curd cream.
Garnish with whipped cream, using a cooking syringe and berries mobile
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