Put butter on room temperature.
Take a bowl, add butter & icing sugar in it.
Use electric beater to beat butter & icing sugar.
While beating add eggs, one after the other.
Continue beating the mixture.
Take another bowl and baking powder in plain flour.
Mix baking powder & plain flour with a spoon.
Add the above mixture in butter & icing sugar mixture.
Now fold with a spoon, to mix both the mixtures.
When all ingredients mix well, then, beat with electric beater.
Beat for sometime, to avoid lump formation.
Take out the cup cake trays & glaze them with oil.
Pour the batter in the cupcake trays.
Take a large piece of butter paper.
Fold it in half & then fold it in shape of a cone.
Take off the end-tip of the butter paper cone.
Fill blueberry sauce in the cone.
Now insert the end-tip of the cone into each cupcake, one by one.
Press gently to fill in the blueberry sauce.
Put in oven, & cook it for the assigned duration.
Serve the cupcakes with blueberry sauce topping.
Cook for 40 minutes at 160 degrees.
Give a dusting of icing sugar & serve.
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