Cupcakes are never enough! What makes this dessert so great is that you can make variations of it depending on what you're craving or what you have at home. Well, this time we have a craving for blueberries! 🫐
So join us in making ours, enhanced with Vilgain Baking Protein, which keeps the dough nice and moist.
Nutrition (1 serving)
- 346,7 kcal
- 29 g carbohydrates
- 21 g fats
- 10 g protein
Per 12 portions
- 200 g spelt flour
- 100 g cane sugar
- 50 g baking protein
- 2 tsp baking powder
- pinch salt
- 10 drizzles vanilla extract
- 2 eggs
- 200 ml milk
- 85 g oil
- 100 g blueberries
- 100 g dark chocolate chips
- 300 g cream cheese
- 120 g light curd cheese
- 50 g cane sugar
- 10 drizzles vanilla extract
- blueberries
- dark chocolate chip
- pistachio
Instructions
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Mix flour, baking powder, salt, vanilla extract, baking protein, eggs, oil and milk.
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Divide the dough into two parts - one with a handful of fresh blueberries, the other with a handful of chocolate chips.
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Fill paper cupcake cases with batter and bake for 20 - 25 minutes.
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Meanwhile, prepare the cream. Mix all the ingredients until you get a smooth mixture.
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Let the baked cupcakes cool on a wire rack and decorate! Using a pastry bag, spread the icing and sprinkle with blueberries, chocolate chips or chopped pistachios. And if you like, you can sprinkle the top with chocolate before baking and leave it just like that. There are no limits to decorating. 🤩
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And now you can get down to them with gusto.
Enjoy!
