Blueberry Cupcakes
This sponge cupcake is ideal for piping, holding its weight well without being too dense. Simply top with cream and blueberries for a lovely finish.
Ingrédients
Eggs
2
Caster sugar
60g
Cake flour
75g
Butter
23g
Milk
38g
Heavy cream
100g
Blueberry jam
40g
Instructions
1
Step 1
Whip the heavy cream at low speed; if the stirring speed is too fast, it is easy to over-whip. If the weather is hot, place a bowl of ice water underneath before whipping.
2
Step 2
Put the butter and milk into a small bowl and melt over a water bath (you can also heat it in the microwave).
3
Step 3
Beat the egg whites until coarse bubbles form and they turn white, add 1/3 of the sugar, and continue whipping at high speed.
4
Step 4
Add the remaining sugar in two batches, whip until stiff peaks form, and when the mixer is lifted, a small sharp peak appears.
5
Step 5
Add the egg yolks and fold a few times with a spatula until uniform.
6
Step 6
Sift in the flour and continue to fold evenly from bottom to top with a spatula.
7
Step 7
Scoop the batter into the molds, filling them about 80 to 90 percent full; do not force it or waste it. I used two paper cups for the excess batter.
8
Step 8
Select the hot air baking mode on the oven and set it to 170°C. Place the mold on the rack in the middle of the oven and bake for about 22 minutes. Remove immediately after baking and place on a cooling rack to cool.
9
Step 9
Whip the heavy cream and blueberry jam at low speed, then load into a piping bag. Cut a small opening, pipe onto the cooled cakes, and decorate with a few blueberries.
Petit-déjeuner
Pancakes Légers au Beurre d'Arachide
Tendres pancakes nuageux avec un cœur crémeux au beurre d'arachide. Ces gourmandises levées à la levure ont une douceur subtile et une texture merveilleuse qui les rend parfaits pour les petits-déjeuners du week-end ou une collation de l'après-midi.
