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Blueberry cupcakes

(12 cupcakes)

  • 210 g (375 ml) cake flour
  • 150 g (190 ml) sugar
  • 1 ml salt
  • 10 ml baking powder
  • 80 ml sunflower oil
  • 1 egg
  • 80 ml milk
  • 250 ml blueberries, frozen or fresh


Heat oven to 200 °C. Line cupcake tins with paper trays and spray well with non-stick spray. Mix flour, sugar, salt and baking powder in a mixing bowl. Whisk together oil, egg and milk. Add to dry ingredients and mix well. Fold in blueberries. Spoon mixture into paper cases and place in warm oven. Bake for 20 to 25 minutes. Remove and allow to cool  before decorating. Spoon cream cheese icing over cupcakes and sprinkle with berries. Sift icing sugar over the top.