Blueberry cupcakes will decorate any festive table and your guests will be absolutely delighted. Although you can just please yourself, your favorite. This is some kind of berry explosion!
Ingredients. Blueberry cupcakes.
It turns out 8 servings
Sugar 7.41 oz (210 g)
Philadelphia cheese 4.23 oz (120 g)
Butter 3.53 oz (100 g)
Chicken egg 2 pieces
Wheat flour 3.53 oz (100 g)
Baking powder 1/4 teaspoon
Lemon juice ¼ teaspoon
Soda 1/2 teaspoon
9% cottage cheese 4.23 oz (120 g)
Vegetable cream 1/2 Cup
Blueberries 7.76 oz (220 g)
Powdered sugar 2 tablespoons
Sugar syrup 1 teaspoon
Rosemary to taste
ENERGY VALUE PER SERVING
Calories 372 kcal
Proteins 7 grams
Fat 18.4 grams
Carbohydrates: 44.2 grams
Cooking time 2 hours
To make the dough, combine the eggs with 6.35 oz (180 g) of sugar and beat into a foam. Add the Philadelphia cheese, butter, flour, soda with lemon juice and baking powder. Knead with a blender at low speed until smooth.
For the cream, you need to beat the cottage cheese, vegetable cream and powdered sugar well. The cream can be made more dietetic by taking low-fat cottage cheese.
Divide the fresh blueberries into 2.12 oz (60 g) berries, combine with 2 tablespoons of granulated sugar and cook the jam on low heat. You can add a sprig of rosemary, and then remove it. Let the ready-made jam cool down, then mix it with the cream and put it in the refrigerator for 30 minutes.
Fill the cupcake molds with the dough. Carefully spoon the remaining berries on top. Send the baking sheet with the forms to a preheated 356F (180C) degree oven for fifteen to eighteen minutes.
When the cupcakes are cool, soak them with a brush with sugar syrup.
Decorate cupcakes with blueberry cream using a pastry bag. For greater stability of cream curls, you can cut small depressions in the center of cupcakes.