Blueberry Cup Cake

Yummy Blueberry Mini Cup Cakes

My Daughter wanted Cup Cakes for her class snack time and I knew Blueberries are a all time favourite with kids and I thought of making Blue Berry Mini Cup cakes for the tiny tots.

I picked the receipe from http://www.marthastewart.com/910478/blueberry-cupcakes and modified the receipe a little bit to suit my calorie intake by replacing the sour crwam with Mountain High Yogurt.



Ingredients:

 

For the Cake

•All Purpose Flour: 1 2/3 cups
•Salt: 0.5 tsp
•Baking Soda/ Soda Bicarbonate : 0.25 tsp
•Baking Powder: 1.0 tsp
•Butter Softened : 0.5 cups - 4 tbs - 0.0stick
• Sugar : 2/3 cup
•Eggs : 2
•Vanilla essence - 0.5 tsp
•Yogurt - 1/3 cup
•Fresh or Frozen Blueberriedberries - 1 1/2 cup


The Blueberry Cake

For the Topping

•Granulated Sugar: 6 tbs
•Dark Brown Sugar : 1/4 Cup
•Cinnamon: 1.0 tsp

 

Procedure:

•Preheat the oven to 375F . Line and grease a cake pan or tin that is 18cm/7 in square.Dust it with All Purpose flour. Line the Cupcake Tin with baking cups.

•Sift together  plain/all-purpose flour, salt , bicarbonate of soda/baking soda, baking powder.

•In a food processor, cream  softened butter until soft and fluffy and slowly add the sugar until well mixed Add the vanilla and the egg. Add in the Flour Mixture in 3 batched alternating with the yogurt.

 

•Fold in the Blue Berries.

•Make the topping: Mix together granulated and brown sugars and cinnamon.

•Pour the batter into the cake pan  or spoon in into the cupcake liners. Level the top . Sprinkle with Cinamon Sugar topping.

•Bake in the middle rack for about 15- 20 min for cup cakes and  25-35 minutes for cakes.Bake until golden and a toothpick inserted in center comes out with moist crumbs attached,. Remove cupcakes from tin, and let cool completely on a wire rack, till the knife comes out clean.

•Can be served with whipped cream/ blueberry jam and cream cheese frosting or just by itself with the cinamon sugar topping it tastes yummy and moist