Butter Cupcakes with Blueberry Filling

Since we are into the mood of blueberry in another posts, here's an easy bitsy blueberry filled butter cupcake recipe which I did some time back:


Butter Cupcakes with Blueberry Filling

Ingredients:
Makes 12 small cupcakes

120g butter, at room temperature
100g castor sugar
2 eggs, lightly beaten
1/2 tsp vanilla essence
120g self raising flour, sifted
4 tbsp milk
60-80g blueberry pie filling


Method:

1. Line small muffin tray with paper cups, or get ready nut and party cups.
2. Combine butter and sugar in a mixing bowl. Beat with the paddle attachment of mixer at medium-high speed until light and creamy. Scrap mixture down from the sides of the mixing bowl once in a while to ensure mixture is evenly mixed.
3. Gradually beat in eggs, mixing well before each addition. Add in essence.
4. Fold in flour and milk to make a soft dropping consistency.
5. Spoon one tablespoon of batter into each baking cup. Using a teaspoon, spoon blueberry filling into centre of mixture. Top with another tablespoon of mixture, or more, to enclose the filling and such that each cup is 2/3 filled.
6. Bake in preheated oven at 170 degC for 15 minutes or until cooked when tested with a skewer inserted into the centre of cupcake comes out clean.

will try out thiz soon..... thks jo

hugz