Ingredients
Dough
butter
80g
2.80oz
0.32cup
5.36tbsp
sugar
90g
3.15oz
0.36cup
6tbsp
eggs
2pc
milk
50ml
1.65fl oz
3.35tbsp
baking powder
5g
0.18oz
0.34tbsp
vanilla sugar
10g
0.35oz
0.67tbsp
lemon zest
to taste
flour
150g
5.25oz
0.60cup
10tbsp
Blueberry filling
blueberries
150g
5.25oz
0.60cup
10tbsp
sugar
50g
1.75oz
3.35tbsp
corn starch
7g
0.25oz
0.47tbsp
water
40g
1.35fl oz
Cream cheese frosting
cream cheese
300g
10.50oz
1.20cup
20tbsp
butter
100g
3.50oz
0.40cup
6.70tbsp
blueberries
50g
1.75oz
3.35tbsp
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!
