MAGIMIX Cook Expert Recipe Manual page 119

BLUEBERRY CUPCAKES
: 35 min
P R E P T I M E C O O K I N G T I M E
MAKES 12 CUPCAKES P R O G R A M M E S
B L U E B E R RY M U F F I N S :
150g caster sugar
2 eggs
2 tsp baking powder
280g plain flour
pinch salt
80g butter, melted
120ml milk
200g fresh or frozen blueberries,
thoroughly dried
1 Preheat the oven to 180 °C (170 °C fan, gas mark 4). Prepare the blueberry
muffins and buttercream icing*.
2 When the muffins and the buttercream icing* are cold, pipe a swirl of buttercream
icing* on the top of each muffin. Decorate with fresh blueberries, coloured pearls
or edible glitter.
blueberry muffins
1 Put all the ingredients (except the blueberries) in the bowl and run the PASTRY/
CAKE programme. If necessary, scrape down the wall of the bowl; set aside.
2 Add the blueberries (setting a few aside for decoration) and mix once with a
spatula*. Place 12 cupcake cases into a cupcake tin and pour the batter into it.
Bake for 25 minutes.
buttercream icing*
1 Fit the food processing bowl with the mini bowl. Place all the ingredients in
the mini bowl and mix for 1 minute with the FOOD PROCESSOR programme,
until smooth.
2 Transfer the buttercream icing* to a piping bag* fitted with a star nozzle and
refrigerate for at least 1 hour before decorating the cupcakes.
236
: 25 min : 1 h
R E S T I N G T I M E
: :
AT TA C H M E N T
B U T T E R C R E A M I C I N G * :
300g full fat cream cheese, such as
Philadelphia ®
50g unsalted butter, softened* or
at room temperature
1 tbsp lemon juice
zest 1 organic lemon
100g icing sugar (see p. 294)