Triple Blueberry Cupcakes 🫐 - Ingredients: For the jam: - 350g wild blueberries (2 cups + 1/2 cup) - 80g granulated sugar (1/3 cup + 1 tablespoon) - Juice of half a lemon - 1 teaspoon vanilla extract - 8g (1 tablespoon) of cornstarch dissolved in 1 tablespoon of water For the cupcakes: - 130g unsalted butter, softened (1/2 cup + 1 tablespoon) - 200g granulated sugar (1 cup) - 2 large eggs - 1 tsp vanilla bean paste, vanilla extract or 1/2 tsp ground vanilla bean powder - 100g milk (1/3 cup + 1 tablespoon) - 180g plain yogurt (3/4 cup) - 220g all purpose flour (1 cup + 3/4 cup) - 8g baking powder (1 teaspoon + 1/2 teaspoons) - Zest of one lemon - 100g wild blueberries, coated in a htablespoon of flour (3/4 cup) For the frosting: - 400g cream cheese (1 cup + 3/4 cup) - 80g granulated sugar (1/3 cup + 1 tablespoon) - 150g whipping cream (2/3 cup) - 50g wild blueberry jam (3 tablespoons) Instructions: 1. First prepare the jam. 2. In a medium saucepan, combine the wild blueberries, granulated sugar, lemon juice and vanilla extract. 3. Cook over medium heat for 15-20 minutes, until some of the liquid has evaporated but the mixture is still slightly juicy. 4. Mix in the cornstarch slurry and cook for another 3 minutes, whisking constantly until thickened. 5. Once ready, use a hand blender or regular blender and blend until smooth. 6. Transfer to a bowl or jar, cover and let it cool completely in the fridge. 7. Next prepare the cupcake batter. 8. Preheat the oven to 180°C and line a muffin tin with 12 cupcake liners. 9. In a large bowl, cream the softened butter and sugar together. 10. Mix in the eggs. 11. Add the lemon zest, vanilla and yogurt. Mix until combined. 12. Add the flour, baking powder and milk. Mix until just combined. Do not overmix. 13. Gently fold in the wild blueberries. 14. Divide the batter evenly between the cupcake liners. 15. Bake in the preheated oven for about 18 minutes. 16. Once baked, remove from the oven and let the cupcakes sit in the muffin tin for 10 minutes. Then transfer them to a wire rack and let them cool completely. Cover loosely with a clean kitchen towel to prevent the tops from drying out. 17. Once the cupcakes have completely cooled down, prepare the frosting. 18. In a large bowl, combine the cream cheese, blueberry jam and sugar. Mix until smooth. 19. Add the whipping cream and beat until thick and pipeable. 20. Once the cupcakes are completely cool and the frosting is ready, it’s time to assemble. 21. Pipe the frosting onto the cupcakes. Make a small dent in the center using the back of a teaspoon and fill with jam. You can also add some jam inside if you prefer. 22. Enjoy!!! #blueberry #cupcakes #baking #asmrsounds #EasyRecipes - @welcometoangieskitchen