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Recipe : Blueberry Cup Cakes


  • 2 CUPS All Purpose Flour (Maida)
  • 2 TSP Baking Powder                   
  • 1 TBSP Lemon Zest
  • 1 + 1/2 CUP Castor Sugar
  • 1 CUP Butter
  • 2 Eggs
  • 1 TBSP Fresh Lemon Juice
  • ¼ CUP Milk                     
  • ¼  CUP Del Monte Dried Blueberries



  • Start by lightly brushing your cupcake pan with oil/ butter and dust it with some all-purpose flour. Line it with parchment paper, and preheat your oven to 180C.
  • While the oven warms up, begin with the cupcake batter. In a medium-sized  bowl, combine the all-purpose flour, lemon zest and baking powder. Whisk them together to finish making the dry mix.
  • Now for the wet mix, take another large bowl, and beat sugar and butter until the mixture becomes light and fluffy. Add a dash of lemon juice. Continue by adding the eggs, one by one, mixing them well after each addition.
  • Blend the dry ingredients with the wet ingredients with milk, in three batches. Be careful not to overmix.
  • It’s time to add the special touch to the cupcakes. Using a spatula, fold the Del Monte Dried Blueberries into the batter. Be careful not to squish the blueberries too hard.
  • Finally, pour the batter into the cupcake pan and bake at 180 degrees C,  until a toothpick inserted into the centre of the cake comes out clean. This will take about 20-30 minutes.

BY: Del Monte

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