Ingredients

Dough
butter
0.25 cup
80 g
2.80 oz
2.64 fl oz
sugar
0.25 cup
90 g
3.15 oz
2.97 fl oz
eggs
2 pc
milk
0.25 cup
3.25 tbsp
50 ml
1.65 fl oz
baking powder
0.25 tbsp
5 g
0.18 oz
0.16 fl oz
vanilla sugar
0.75 tbsp
10 g
0.35 oz
0.33 fl oz
lemon zest
to taste
flour
0.50 cup
150 g
5.25 oz
4.95 fl oz
Blueberry filling
blueberries
0.50 cup
150 g
5.25 oz
4.95 fl oz
sugar
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
corn starch
0.50 tbsp
7 g
0.24 oz
0.23 fl oz
water
0.25 cup
2.75 tbsp
40 g
1.40 oz
1.32 fl oz
Cream cheese frosting
cream cheese
1.25 cup
300 g
10.50 oz
9.90 fl oz
butter
0.50 cup
100 g
3.50 oz
3.30 fl oz
blueberries
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz
sugar
to taste

Method

Here’s a recipe for beautiful Lemon & Blueberry cupcakes in waffle cups that look like an ice cream. The good thing is that it will not melt!⠀

  • The waffle cups can be bought at any candy store.
  • You can use any of your favorite cupcake recipes.
  • The dough should be baked right in the waffle cups.

Muffin

Whip the room temperatured butter with sugar and vanilla sugar. Add the eggs (one at a time). Mix the flour with the baking powder. Add the flour and milk to the butter-egg mixture. Stir in the lemon zest. Pour the dough into waffle cups, and bake at 180C (356F) for about 20 minutes.

Blueberry filling

Bring the blueberries with sugar to a boil. Dissolve the starch in water, and add it to the blueberries. Cook until thick.

Cream cheese frosting

Whip the butter with the powdered sugar, and add the cream cheese. Add some blueberry confit.

Bon Appetit!