Blueberry Cupcakes With eggs

 
Hello Friends!!
 
  Today i am trying to make Blueberry Cup cakes ... few years ago technically I was very confused between cupcakes and muffins . Both looks like same sometimes so I am trying to share my experience here.

• Cupcakes are often iced or frosted, whereas muffins tend to have no topping, or a simple crumb topping.
• Cupcakes usually have a head or top no larger than the body of the cupcake, muffins are often encouraged to overflow their baking cup, so that their top is larger in diameter, giving them somewhat of a mushroom shape

• Cupcakes are small cakes, and are made by one of the traditional cake methods such as the creaming method, the reverse creaming method, the chiffon method, and so on. They tend to have a finer crumb than muffins.

• From a technical point of view, muffins are made by the muffin method, making them small quick breads. In the muffin method, the wet ingredients are combined in one bowl, and the dry ingredients are combined in another bowl. Then the two are quickly incorporated together with minimal mixing to avoid gluten development. This gives muffins a somewhat coarse crumb.

Cupcakes tend to be sweeter than muffins .


Now let's go in kitchen and start making "Blueberry Cupcakes  With eggs "

Ingredients :-

• 2   eggs 
• 1 teaspoon pure vanilla extract
• 1 Teaspoon  Red food color (optional) 
• 11/2 cup all purpose flour (Maida)
• 1/3 cup  vegetable Oil (canola oil,corn oil,safflower)
• 1/2 cup (100 grams) granulated white sugar
• 1/2 teaspoon baking soda
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 cup plain yogurt
• 11/2 fresh or frozen blueberries

Sieve all purpose flour (Maida ) and baking powder, baking soda , And mix it nicely. Keep a side 

Take a big bowl just  add sugar and eggs , and beat it properly

Add food color , vanilla extract , plain curd , oil, blue berries and mix it.   It is the oil and yogurt that make a muffin that is wonderfully moist and bread.When folding in the blueberries, especially if you are using frozen blueberries  have a light hand as you do not want the blueberries to crush and stain the batter blue. You might want to try this recipe using other berries like blackberries, raspberries, or even chopped cranberries. And if you would like extra flavor, add a teaspoon of grated lemon or orange zest for flavor.

Now Add all dry ingredient and mix it very well . Blue Berries cupcake batter is ready for Bake...... :)

 I love how quickly the batter for these muffins can be put together.

Fill the  cups with the batter and bake for about 15 - 20 minutes
or just until set and a toothpick inserted into a cupcake comes out clean.  Once the cupcakes have completely cooled, frost with icing.

Note :- Always check a few minutes before the stated baking time. Do not over bake or the cupcakes will be dry.
 If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting. If you want to pipe the frosting,

Wow My cup cakes are Ready to enjoy...................  !!!!!

Blue Berry Sauce

Blueberries wow .................... so   Delicious . i really like its rich color and flavor.Blueberries belong to the genus Vaccinium and are related to the bilberry, cranberry, huckleberry, hurtle berry, Saskatoon, and whortleberry. This round, smooth-skinned, dark blue, sweet and juicy berry with a dusty white bloom, is native to North America
 Today i am making  homemade blueberry sauce for my Cake actually .. :)  It's full of fresh blueberries in a thick bluish purple colored  sauce, and its tangy sweet flavor makes it an excellent
Tomorrow is my husband's Birthday so i will use this sauce for my Cake and  its a surprise for him . But generally we can use in stuffed French toast,Cheesecake, pancakes, , crepes,, stirred into plain yogurt, ice cream ,waffles ,blueberry pie like any type toppings ,and dessert sauce and savory sauces. It can also be used in the preparation of the blueberry Martini.

Ingredients :-

3 cups of fresh blueberries Or  frozen blueberries
1 cup and 3-4 Tbsp  granulated white sugar, or to taste
2  teaspoons  cornstarch (cornflour)
1 tablespoon freshly squeezed lemon juice Or cider vinegar
1 1/2 cup water
Pinch of salt
1 teaspoon pure vanilla extract (optional)
1 teaspoon freshly grated Orange zest (outer yellow skin) (optional) Pinch of  cinnamon powder (optional)
                                                                                    Pinch of pepper (optional)




Method :- 

Take a medium sized  Sauce Pan , add   blueberries ,water ,sugar (depends on your taste and fruits sweetness ),salt and  cinnamon powder .corn starch ,
 Cornstarch (cornflour) which  helps to thicken the sauce. I also added a little cinnamon powder and vanilla extract for some extra flavor. But if you don't like, just don't add as it is optional anyways .... :)

Now just  Cook it about 10 mins at medium flame.  Keep stir continuously otherwise it can burn from bottom .  Keep this doing when Some Blue berries are meshed with water   but others will remain whole.
Keep in mind that  I am making this sauce for my Cake , but if you want to eat this in some other way  you can cook more so  it will be more thicker.
If you want a smoother sauce, simply blend or process the sauce until smooth. It is up to you  ... :P

Remove from heat and stir in the vanilla extract(if you like it) , and the orange  zest and  lemon juice






keep it for cool . Wow Yammy Blueberry sauce is ready ..................!!!!!!!
Now  you can  keep it in refrigerate (about a week ) , and enjoy it with your Family .....!