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Blueberry Cupcakes

Naturally coloured and sweetened these Blueberry Cupcakes are a great party treat.
Prep Time15 mins
Cook Time24 mins
Total Time1 hr
Servings: 8
Author: Lisa@mummymade.it

Ingredients

INGREDIENTS

    Blueberry Cupcakes

    • 200 grams Blueberries fresh or frozen
    • 4 Eggs separated
    • 1/4 Cup Maple Syrup
    • 2 teaspoons Vanilla Extract
    • 1/2 Cup Milk of choice
    • 1/2 Cup Coconut Flour
    • 4 teaspoons Baking Powder

    Lemon Whipped Cream

    • 1 can Coconut Cream 400ml, opened and refrigerated overnight
    • 2 teaspoons Vanilla Extract
    • 1 teaspoon Maple Syrup
    • 2 teaspoons lemon juice
    • Zest of 1 lemon

    Instructions

    INSTRUCTIONS

      Blueberry Cupcakes

      • Place the blueberries and 1 tablespoon of water ins small saucepan and bring to the boil over a medium/high heat. If the berries are a bit tart then add up to 1 Tablespoon of maple syrup or honey.
      • Once boiling reduce the heat to medium and simmer for 10 minutes. Stir regularly to prevent The berries sticking to the pan. The berry mixture will resemble a thick jam.
      • If the berries are still whole use a masher or blender to break them down. Allow the blueberry mixture to cool completely before using (place it in the fridge for a faster result).
      • Pre heat the oven to 175C/350F.
      • Place the egg whites into a bowl of a kitchen stand mixed with a whisk attachment.
      • Whisk the egg whites on medium until soft peaks form.
      • Slowly add the maple syrup and vanilla extract.
      • Add the egg yolks and whisk on medium until combined.
      • Add the Blueberry mixture and milk and whisk until combined.
      • In a separate bowl sift the coconut flour and baking powder.
      • With the mixer on medium/low add the flour mixture.
      • Place 8 cupcake liners in a tray and spray.
      • Evenly pour the mixture into the liners and smooth the top of the cupcakes.
      • Bake for 20-23 minutes or until cooked through.
      • Remove from the oven.
      • After 5 minutes remove from cakes from the tray and allow to cool.
      • Frost with Lemon Whipped Cream or Blueberry Whipped Cream once fully cooled.

      Lemon Whipped Cream

      • Remove thickened cream from the can, discard the watery component.
      • Place cream, maple syrup and vanilla into a mixing bowl of a kitchen stand mixer and whisk on high until thickened.
      • Add the lemon juice and zest and whisk until combined and thick.
      • Place the cream in the fridge to thicken for at least 30 minutes before serving.