blueberry and almond cupcakes
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 8-10 Muffins
Ingredients
- 200g Self-raising flour
- 200g Caster sugar
- 200g Unsalted butter
- 4 eggs
- 1 tsp Almond extract (I used moroccan but you don't have to)
- 140g whole blueberries
Decoration
- 200g Self-raising flour
- 200g Caster sugar
- 200g Unsalted butter
- 4 eggs
- 1 tsp Almond extract (I used moroccan but you don't have to)
- 140g whole blueberries
- a sprinkle of demerara sugar
- a small packet of fresh almonds ( or ground)
Method
- STEP 1Set the oven to 180 degrees Celsius
- STEP 2Grab a bowl and cream together the butter and sugar until light, white and fluffy
- STEP 3Beat in the eggs one at a time until it is all mixed, then mix in the flour
- STEP 4Add in the almond extract and blueberries and mix. Then evenly pour into muffin cases
- STEP 5Bake in the oven for about 20-25 minutes or until risen and a skewer comes out clean
- STEP 6Sprinkle on the almonds and Demerara sugar to how you like
- STEP 7Eat and enjoy!
