120g unsalted butter, softened
2/3 cup / 160g caster sugar
1 cup / 185g self-raising flr
½ cup / 125ml milk
2 tspn vanilla essence
1/2 - 3/4 cup(est) blueberries
icing sugar, to dust
1) Preheat oven to moderate 180C. Line the muffin tray with paper cases. Put butter, sugar, flour, milk, vanilla essence and eggs in a bowl and beat with electric beaters on low speed for 2 mins, or until well mixed. Increase the speed and beat for 2 mins or until smooth and pale.
2)Divide mixture evenly among cases, add in a few blueberries on top of the batter and bake 20mins or until cooked and golden. Transfer to wire rack to cool completely .
3 )Dust cakes with icing sugar before serving.
*To make icing cup cakes. Can omit the blueberries, mix ½ cup/60g sifted icing sugar, 1 tspn softened unsalted butter, ½ tspn vanilla essence to 3 tspn hot water to form a smooth paste, then spread icing on cooled cakes.
*Alternatively, can other types of dried fruits eg. raisin per individual preference to the basic batter.
Monday, January 22, 2007
Blueberry cup cake