Berry Cakes with Topping
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(0 votes)
Health Score:
69 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 cups all-purpose flour
- 2 tsps Baking powder
- 1 tsp ground cinnamon
- ½ cup sugar
- 2 eggs
- ⅜ cup sunflower oil
- ⅞ cup milk
- 1 cup Blueberries
- For the icing
- 2 ½ cups powdered sugar
- 1 Tbsp lemon juice
- water
- To decorate
- 2 Tbsps Poppy seeds
- 12 Blueberries
Preparation steps
1.
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole bun tin.
2.
Sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the sugar.
3.
Whisk together the eggs, vanilla and oil in a separate bowl until frothy, then slowly whisk in the milk.
4.
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
5.
Spoon into the paper cases and bake for about 20 minutes until risen and springy to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
6.
For the icing: sift the icing sugar into a bowl and beat in the lemon juice and a little water until thick enough to coat the back of a spoon. Spoon the icing on top of the cupcakes.
7.
Sprinkle with poppy seeds and place a blueberry on each cake. Leave to set.
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