Vanilla cake with blueberries, blueberry frosting and a drizzle of white choc.
429 grams all-purpose flour
265 grams caster (superfine) sugar
1/2 teaspoon salt
3 teaspoons baking powder
375 milliliters (1 1/2 cups) of milk
125 milliliters vegetable oil
125 grams butter
2 tablespoons Greek yogurt (can some substitute with sour cream)
1 teaspoon vanilla extract
2 large eggs
200 grams white cooking choc (melted)
200 grams white choc chips
300 grams frozen or fresh blueberries
1 batch of fluffy vanilla buttercream frosting
2 tablespoons blueberry jam
Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.
In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
Place a tablespoon of blueberries into each cupcake liner and fill with batter about 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Sprinkle some white choc chips on top before baking for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
While the cupcakes are baking and cooling prepare your buttercream frosting by adding blueberry jam and mixing it in well until everything is well combined.
Get The Tastemade App!
Watch new episodes and full seasons of the best shows, recipes, and classes on all your devices.