11
Blueberry Cupcakes
Makes 21 mini cupcakes
¾ cup self-raising flour
¼ cup brown sugar
1 x 59g egg, lightly whisked
½ cup milk
40g butter, melted
½ cup blueberries, washed
Icing
100g cream cheese
1 teaspoon lemon rind
1 tablespoon lemon juice
1 cup pure icing sugar, sifted
1.
Preheat the cupcake maker until the
ready light switches on.
2.
In a bowl, mix together the flour and
sugar until combined.
3.
Create a well in the centre and add
the egg, milk, butter and blueberries.
4.
Fold ingredients through until combined.
5.
Spoon a tablespoon of cupcake
mixture into each mini cupcake well.
6.
Close the lid and cook for 7 minutes.
7.
Turn mini cupcakes out onto a cake
rack and cool.
Icing
1.
In a bowl, combine the cheese, lemon
and icing sugar until combined. Ice
cupcakes and serve.
Cheese Souffle Cupcakes
Makes 21 mini muffins
¾ cup self-raising flour
½ teaspoon salt
½ teaspoon sugar
70g ricotta
20g parmesan, grated
6 sage leaves, washed, chopped
1 tablespoon olive oil
½ cup milk
1 x 59g egg
Icing
40g butter, melted
½ cup parmesan cheese, grated
1.
Preheat the cupcake maker until the
ready light switches on.
2.
In a bowl, mix together the flour, salt
and sugar until combined.
3.
Create a well in the centre and add
the ricotta, parmessan, sage, oil, milk
and egg.
4.
Fold ingredients through until combined.
5.
Spoon a tablespoon of cupcake
mixture into each mini cupcake well.
6.
Close the lid and cook for 7 minutes.
7.
Turn the mini cupcakes out onto a
cake rack and cool.
Icing
1.
Brush cupcakes with melted butter
and top with parmesan cheese, serve.
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5/12/12 2:28 PM