use left or right arrow keys to navigate the tab,
Page First page Last page More pages Next page Previous page
Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.

Blueberry Flower Cupcakes

Discover our Blueberry Flower Cupcakes recipe, a beautifully decorated treat bursting with delicious fresh fruit.
  • 1 hour
  • Preparation time30 minutes
  • 12
recipe image Blueberry Flower Cupcakes

Ingredients

Cupcakes
  • 115g FLORA Block
  • 115g caster sugar
  • 2 medium eggs
  • 140g self raising flour
  • 125g blueberries
Cream & Decoration
  • 75g FLORA Block
  • 75g icing sugar
  • 125g cream cheese (full fat)
  • 125g blueberries
  • 50g raspberries

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Steps
  1. Preheat the oven to 200°C, 180°C fan oven. Place 12 muffin cases into a muffin tray or grease the tray. Beat FLORA Block and sugar with a mixer until light and fluffy. Beat in eggs one after another.
  2. Fold in the flour and mix in the blueberries.
  3. Divide the batter evenly between the muffin cases. Bake in the preheated oven for approximately 20 minutes. Check the cakes are done by inserting a skewer. If it comes out clean, they are done. Transfer cupcakes to a wire rack and allow to cool completely.
  4. In the meantime, beat 75g FLORA Block and icing sugar until smooth.
  5. Stir in cream cheese. Spread the cream onto the top of the cooled cupcakes.
  6. Decorate them with flowers made of blueberries and halved raspberries. Your Blueberry Flower Cupcakes are ready!