TCIF: Mini Blueberry and Vanilla Cakes

Mimi ON Mar 09, 2012 AT 9:11 am

Mini Blueberry and Vanilla Cakes

Mini Blueberry and Vanilla Cakes

By Sarah Adams

Blueberries are readily available and not overly expensive, nobody wants to dip into the “new shoe” money box! I thought I would use them again in a ‘Thank Cake It’s Friday’ recipe. I also love the vibrant purple/blue colour that intensifies when they’re cooked into theses little lovelies. An absolutely delicious treat after a day shoe shopping! 

Mini Blueberry and Vanilla Cakes - equipment

Mini Blueberry and Vanilla Cakes - equipment

Ingredients – Cake
Makes 12 mini cakes

2 eggs, large
135g sugar (vanilla if you have it)
100g plain flour
1/4 teaspoon salt
1/4 teaspoon baking powder
60g double cream
1 teaspoon vanilla extract
55g unsalted butter (melted)
100g blueberries 

Preheat the oven to 180°C/gas4 and pop some cupcake cases into your muffin tray.

Whisk the eggs and sugar for 5mins, add the vanilla and whisk for a further 1 minute.

Mix all of the dry ingredients together and fold into the eggs. Next, pour in the cream followed by the butter .

Finally divide the mixture between the cases and sprinkle the blueberries on top. 

Mini Blueberry and Vanilla Cakes - place blueberries on top

Mini Blueberry and Vanilla Cakes - place blueberries on top

Bake for 40-45 minutes or until a skewer comes out clean leave to cool completely

Pro Tip: The blueberries will naturally sink to the bottom throughout the cooking process and this is what we want so don’t fret! Ingredients – Decoration
A handful more blueberries
1 tablespoon granulated brown sugar
1/4 teaspoon cinnamon
50g Mascarpone 

Mix the cinnamon and sugar together.

Take the cold cakes out of their cases and sit them blueberry side up and spoon a little mascarpone onto each cake. Sprinkle with the sugar and scatter the blueberries on top and you’re good to go!

Pro Tip – Just use cheaper, plain cupcake cases as they will not be served in them anyway!

Sarah Adams © 2010

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