▶Ingredients (for 6 cupcakes)
[Cupcake batter]
78 g butter
95 g sugar
60 g eggs
96g cake flour
4g Baking powder
54 g whole milk
About 30 blueberries (fresh or frozen)
A pinch of salt
1) Put soft butter at room temperature in a bowl and beat it gently.
2) Add salt and sugar. Whip with a hand mixer until the color of butter becomes bright and the volume is about 1.5 times larger.
3) While whipping, add eggs at room temperature gradually in several times.
4) Sieve cake flour and baking powder in 3) and fold lightly with a spatula.
5) Add milk at room temperature and mix with a spatula.
6) Scoop the batter into the cupcake papers and fill about 60% of the way up. Add 5 blueberries per each cup.
7) bake at 160 ℃ (320 ℉) for 20 minutes. (I used Unox convection oven)
* When using a conventional oven, bake it by raising the temperature to about 10 degrees Celcius, and it may take longer to cook.
* Preheating is always required. For small ovens, use them after warming up for 20 to 30 minutes or more. (In the case of a small household oven, the preheating temperature should be about 20 degrees higher than the baking temperature.)
[Blueberry Cream Cheese Frosting]
120g Cream Cheese
34g Powdered Sugar
162 g Heavy whipping cream
22g Blueberry Jam
1) Put cream cheese at room temperature in a bowl, mash with a spatula to loosen it without lumps.
2) Add sugar powder and mix them with a spatula.
3) Add cold heavy cream and blueberry jam. Both must be cold enough.
4) Whip firmly until a whipped mark remains.
5) Put the cream on top of the cupcakes using a scoop.
[Blueberry Jam]
80 g Blueberries (fresh or frozen)
8 g lemon juice
32 g sugar
2g Pectin
3g Crème de cassis liqueur (optional)
1) Add crushed blueberries to the pan.
2) When the temperature of the ingredients in the pot is between 4 ~ 50 ℃ (104 ~ 122 ℉), add the mixed pectin and sugar and mix quickly with a whisk.
* Pectin is very easy to clump when the temperature is low or high, so be sure to keep the temperature and mix evenly as soon as you put it in.
5) When it starts to boil to the middle, boil it for another minute and let it cool down.
6) Add blackcurrant liquor (can be omitted)
* Pectin is a natural coagulant extracted from fruits, which acts to harden jams and jelly. If you add pectin when making jam, you don't need to boil it for a long time, so you can make it more vivid in color, more flavorful, and scented than that made by boiling over for a long time.
If you don't have pectin, you can make blueberry jam in the usual way. (Fruit: sugar = 2: 1 ratio, boiling until thick)
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