Wild Blueberry Cupcake

Hello Dear Friends,

I said that I would share the cupcakes I prepared for the 11th birthday of Kitchen Secrets at the first opportunity. As soon as I returned to Istanbul, I rolled up my sleeves. Lots of recipes waiting to be published, lots of recipes have accumulated, and the delivery date of the contents of the book is approaching, but I'm just at the beginning :) Anyway, I hope I will get it done soon.

While preparing this recipe, you can use different red fruits, if desired. I especially recommend using sour fruits. Of course, if you have such tiny and delicious blackberries on the roadside or in your garden, you should definitely use them.

When you try my recipe, don't forget to share it with me on Instagram :) I would love to share my recipes with your photos in my story :) My Instagram account: @ Mutfaksirlari

Love…

Ingredients for Wild Blueberry Cupcake Recipe

• 1 pieces of eggs
• 100 g melted butter (1 tea glass)
• 100 g yoghurt (1 tea glass)
• 1 package baking powder
• 1 cup powdered sugar
• 2 water glass flour
• 1 tablespoon of lemon zest
• 1 cup wild blackberries

For the cream:

• 1 pack of labneh cheese (200 gr)
• 4-5 tablespoons of powdered sugar

Fabrication:

1. Melt the butter and let it cool. Beat butter and granulated sugar until sugar dissolves.
2. Add the egg and continue beating. Add the yogurt and whisk again.
3. Add the flour, baking powder and lemon zest and mix.
4. Finally, add the blackberries and mix with a spatula.
5. Place the muffin papers in the muffin tray and distribute the mixture.
6. Bake in the oven preheated to 180 degrees for about 25 minutes (until it comes out dry when you insert a skewer).
7. Let the baked muffins cool.
8. Beat the cold labneh and powdered sugar until the sugar melts and the cheese rises.
9. Spread the cream on the muffins with the help of a spatula, decorate with blackberries and serve.