Blueberry muffin with white chocolate icing

Bread 496 Last Update: Aug 03, 2021 Created: Aug 03, 2021 0 0 0
Blueberry muffin with white chocolate icing
  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy
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While there is fresh blueberries, let's prepare a cake with it - insanely tasty, juicy, sweet, with sour berries. The inside of the cake is very soft, soaked in syrup, and on top there is a "hat" made of white chocolate glaze with the addition of dried cherries. A very successful combination of ingredients - try it, you won't regret it!

Ingredients

Directions

  1. Prepare all ingredients.
  2. Remove the butter and eggs from the refrigerator in advance - the butter should become soft, and the eggs should be at room temperature.
  3. Add zest as desired - fresh, dried, frozen will do. I take the zest out of the freezer in advance and thaw it at room temperature.
  4. For icing, you can take any dried or freeze-dried berries.
  5. Turn on the oven to heat up to 170 degrees.
  6. Put the blueberries in a colander and rinse well under cold running water. Discard on a cloth to dry the berries from excess moisture.
  7. Sift flour (250 ml glass with a slide) into a deep bowl. Add baking powder. Stir.
  8. Combine soft butter with zest in a deep container.
  9. Beat the butter with a mixer for 2-3 minutes, until smooth and fluffy (I beat at low speed for 2 minutes).
  10. Add sugar to the butter. Beat for another 2-3 minutes with a mixer at low speed.
  11. Add eggs.
  12. Recipe preparation photo: Blueberry muffin and white chocolate icing - step # 8
  13. Stir with a mixer for about 3 minutes, until smooth. Due to the fact that the eggs are at room temperature, the mixture is homogeneous, without oily flakes.
  14. Approximately 1 tbsp. Take a spoonful of flour and add to the blueberries. Stir until the berries are covered with a layer of flour.
  15. Add the rest of the prepared flour with baking powder to the egg and sour cream mass. Stir with a mixer so that there are no flour lumps.
  16. Add the berries to the dough and gently stir in with a spatula.
  17. Grease a baking dish with a thin layer of butter and sprinkle evenly with flour (I used a rectangular shape made of heat-resistant glass 28x9 cm). Spread the flour over the entire pan in a circular motion. Shake off excess flour by turning the mold over.
  18. Put the dough in a mold, smooth with a spatula and send to the oven preheated to 170 degrees. Bake the cake for 35-50 minutes (the baking time depends on the power of your technique, the height of the cake and the material of the mold used).
  19. Check if the cake is ready - pierce it with a skewer. If it is dry, then the baked goods are ready.
  20. For syrup, combine sugar and water in a saucepan and bring to a boil, stirring occasionally.
  21. Remove the hot cake from the pan and immediately sprinkle with hot sugar syrup on all sides.
  22. Leave the cake to cool completely.
  23. Melt the white chocolate: break it into pieces in a heat-resistant bowl and, stirring occasionally, melt in a water bath (you can heat the chocolate in the microwave at medium power for 10 seconds pulses, stirring with a spatula after each heating).
  24. Add odorless vegetable oil to the melted chocolate. Stir.
  25. Cut the sun-dried berries into small pieces and add to the melted chocolate. Stir.
  26. Decorate the cake with melted chocolate and refrigerate for 10-15 minutes to set the frosting.
  27. The blueberry cupcake is ready.
  28. Enjoy your tea!

Blueberry muffin with white chocolate icing



  • Serves: -
  • Prepare Time: -
  • Cooking Time: -
  • Calories: -
  • Difficulty: Easy

While there is fresh blueberries, let's prepare a cake with it - insanely tasty, juicy, sweet, with sour berries. The inside of the cake is very soft, soaked in syrup, and on top there is a "hat" made of white chocolate glaze with the addition of dried cherries. A very successful combination of ingredients - try it, you won't regret it!

Ingredients

Directions

  1. Prepare all ingredients.
  2. Remove the butter and eggs from the refrigerator in advance - the butter should become soft, and the eggs should be at room temperature.
  3. Add zest as desired - fresh, dried, frozen will do. I take the zest out of the freezer in advance and thaw it at room temperature.
  4. For icing, you can take any dried or freeze-dried berries.
  5. Turn on the oven to heat up to 170 degrees.
  6. Put the blueberries in a colander and rinse well under cold running water. Discard on a cloth to dry the berries from excess moisture.
  7. Sift flour (250 ml glass with a slide) into a deep bowl. Add baking powder. Stir.
  8. Combine soft butter with zest in a deep container.
  9. Beat the butter with a mixer for 2-3 minutes, until smooth and fluffy (I beat at low speed for 2 minutes).
  10. Add sugar to the butter. Beat for another 2-3 minutes with a mixer at low speed.
  11. Add eggs.
  12. Recipe preparation photo: Blueberry muffin and white chocolate icing - step # 8
  13. Stir with a mixer for about 3 minutes, until smooth. Due to the fact that the eggs are at room temperature, the mixture is homogeneous, without oily flakes.
  14. Approximately 1 tbsp. Take a spoonful of flour and add to the blueberries. Stir until the berries are covered with a layer of flour.
  15. Add the rest of the prepared flour with baking powder to the egg and sour cream mass. Stir with a mixer so that there are no flour lumps.
  16. Add the berries to the dough and gently stir in with a spatula.
  17. Grease a baking dish with a thin layer of butter and sprinkle evenly with flour (I used a rectangular shape made of heat-resistant glass 28x9 cm). Spread the flour over the entire pan in a circular motion. Shake off excess flour by turning the mold over.
  18. Put the dough in a mold, smooth with a spatula and send to the oven preheated to 170 degrees. Bake the cake for 35-50 minutes (the baking time depends on the power of your technique, the height of the cake and the material of the mold used).
  19. Check if the cake is ready - pierce it with a skewer. If it is dry, then the baked goods are ready.
  20. For syrup, combine sugar and water in a saucepan and bring to a boil, stirring occasionally.
  21. Remove the hot cake from the pan and immediately sprinkle with hot sugar syrup on all sides.
  22. Leave the cake to cool completely.
  23. Melt the white chocolate: break it into pieces in a heat-resistant bowl and, stirring occasionally, melt in a water bath (you can heat the chocolate in the microwave at medium power for 10 seconds pulses, stirring with a spatula after each heating).
  24. Add odorless vegetable oil to the melted chocolate. Stir.
  25. Cut the sun-dried berries into small pieces and add to the melted chocolate. Stir.
  26. Decorate the cake with melted chocolate and refrigerate for 10-15 minutes to set the frosting.
  27. The blueberry cupcake is ready.
  28. Enjoy your tea!

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