Blueberry swirl cupcake

Name: Blueberry swirl cupcake
Ingredients: 150 g Unsalted butter (room temp); 300 g Granulated sugar; 2 g salt; 3 pcs. Eggs; ●10g vanilla extract; ■120g Cake flour; ■120 All Purpose Flour; ■7g Baking powder; ●90g evaporated milk*; 1/4 can blueberry

Jessa Lyn @jessalyn

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150 g Unsalted butter (room temp)
300 g Granulated sugar
2 g salt
3 pcs. Eggs
●10g vanilla extract
■120g Cake flour
■120 All Purpose Flour
■7g Baking powder
●90g evaporated milk*
1/4 can blueberry

Cooking Instructions

1

Cream the butter until smooth and creamy.
2

Add the sugar.Cream the mixture until light and fluffy,i prefer to add salt to ensure uniform distribution.
3

Add the eggs,a little at time,beat until the eggs are absorbed before adding more.The mixture should be light and fluffy.
4

Add the sifted dry ingredients (1/4 of dry ingredients then alternate by liquid)once it mixed together put it in piping bag so that u can easily put in muffin pan.
5

Pipe in a muffin pan.. put desire amount of blueberry in top of the batter mixture.. swirl it by using tooth pick.
6

Bake in oven 175°c. Serve and enjoy!!
7

(u can know the cupcake is already done when u put toothpick in the center and then it comes clear when u remove it)