White Chocolate & Blueberry Cupcakes Recipe by Hiroko Liston
White Chocolate & Blueberry Cupcakes Cooking Instructions 1 Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases. 2 Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. 3 Add Eggs, one at a time, beating well after each addition. If the Eggs are too cold, the mixture will curdle. Try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy. 4 Gently fold in Flour with a spatula or a large metal spoon, add Milk and Vanilla as well, and mix until just combined. DO NOT over-mix. Add White Chocolate and Blueberries, and gently combine. 5 Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool. 1 Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases. 1 Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases. 2 Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. 2 Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy. 3 Add Eggs, one at a time, beating well after each addition. If the Eggs are too cold, the mixture will curdle. Try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy. 3 Add Eggs, one at a time, beating well after each addition. If the Eggs are too cold, the mixture will curdle. Try to stand the bowl in warm water, stirring constantly, for 30 seconds, then continue beating until the batter becomes smooth and creamy. 4 Gently fold in Flour with a spatula or a large metal spoon, add Milk and Vanilla as well, and mix until just combined. DO NOT over-mix. Add White Chocolate and Blueberries, and gently combine. 4 Gently fold in Flour with a spatula or a large metal spoon, add Milk and Vanilla as well, and mix until just combined. DO NOT over-mix. Add White Chocolate and Blueberries, and gently combine. 5 Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool. 5 Spoon the mixture into paper cases. Bake for about 20 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto wire rack to cool. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grandma's Tuna Noodle Casserole Blueberry Muffins Air Fryer Pumpkin Seeds Nine Egg Pound Cake Honey Garlic Salmon Grandma's Tuna Noodle Casserole Blueberry Muffins Air Fryer Pumpkin Seeds Nine Egg Pound Cake Honey Garlic Salmon Honey Garlic Salmon My Cheese & Onion Omelette with Tomato 💚 Garlic Butter and Herb Oven Roasted Chicken and Vegetables Chocolate Meetha Anda Bread Roll 😋 Apple-Pecan Upside-Down Cake Paneer sandwich Japanese Omelette with Okonomiyaki Sauce (お好み焼きオムレツ) Apple white cheddar grilled cheese Honey Jalepeño Pizza Butterscotch Pudding Cookies Honey Garlic Salmon My Cheese & Onion Omelette with Tomato 💚 Garlic Butter and Herb Oven Roasted Chicken and Vegetables Chocolate Meetha Anda Bread Roll 😋 Apple-Pecan Upside-Down Cake Paneer sandwich Japanese Omelette with Okonomiyaki Sauce (お好み焼きオムレツ) Apple white cheddar grilled cheese Honey Jalepeño Pizza Butterscotch Pudding Cookies