Blueberry Cupcake

Ingredients (makes 10 cupcakes)

Dry

135g plain flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

A pinch of salt

Wet

55g unsalted butter, softened

95g castor sugar

1/2 teaspoon vanilla extract

2 large eggs

125g sour cream
1 teaspoon lemon zest (optional) 

Topping

125g blueberries

icing sugar for dusting

Method

1. Preheat oven to 200 degree celsius.  

2. Mix dry ingredients - flour, baking powder, baking soda, and salt in a bowl and set aside.

3. In a mixing bowl, beat butter and sugar with a balloon whisk for couple of minutes until pale and fluffy.

4. Add vanilla extract and eggs and beat well to combine. Add sour cream and lemon zest  and beat well to combine.

5. Sift in flour mixture in 3 batches into wet mixture, mix until just combined.  

6. Spoon batter into 10 muffin/cupcake liners about 2/3 filled.

 7. Scatter blueberries over the top.

  

8. Bake for about 20-25 minutes until cupcake is golden brown and a skewer comes out clean. Cool on a rack.

9. Dust with icing sugar before serving if you like.



Without icing sugar