Makes 24
Preparation time 10 minutes
Cooking time 25 minutes
Ingredients
- 10 egg whites
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 250 g (white) caster sugar
- 125 g plain (white) flour
- Sifted 24 large fresh blueberries
For the frosting
- 150g butter
- 400g icing sugar
- 1/2 tsp vanilla extract
- 150g blueberries
Method
Heat the oven to 180C. Whisk the egg whites in a large bowl until foamy. Sprinkle the cream of tartar and the vanilla extract over them and continue whisking until the mixture is stiff but not dry. Add the sugar, 1 tablespoon at a time, whisking continuously until mixture forms soft peaks.
Fold the flour in with a metal spoon, blending it thoroughly without breaking down the aerated egg whites.
Spoon the mixture into 2 cupcake or Yorkshire pudding tins with or 24 cupcake cases. A large rounded tablespoon of the cake mix should be about right. Pop a blueberry gently into the centre of each cake, but be careful not to knock out to much air from the batter. Bake in the oven for 25 minutes, remove and leave it to cool.
To make the frosting, simmer blueberries on stove until most of the berries burst and release their liquids. Mash gently with a wooden spoon and chill in the refrigerator for 30 minutes or until cold. butter and icing sugar until smooth. Add vanilla extract and chilled blueberries.
Pipe or spread the frosting over the cupcakes and serve.
