Blueberry and Cherry Muffins with Cherry Sauce
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Difficulty:
moderate
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 1 cup Blueberries
- 2 ¼ cups all-purpose flour
- ½ cup butter
- ¾ cup sugar
- 1 egg
- 2 ½ tsps Baking powder
- ½ tsp baking soda
- 1 pinch salt
- 1.333 cups plain Yogurt
- 3 Tbsps Cherry jam
- For the mascarpone cream
- ¾ cup butter
- 3 ½ cups powdered sugar
- 1 cup Mascarpone
- For the cherry sauce
- 1 cup Cherry juice
- 1 Tbsp sugar
- 1 Tbsp Corn starch
- 1 Tbsp lemon juice
- To decorate
- Blueberries
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Toss the blueberries in 1 tablespoon of the flour. Set aside.
3.
Beat the butter and sugar together in a mixing bowl until light and fluffy. Beat in the egg.
4.
Sift in the flour, baking powder, bicarbonate of soda and salt and stir until just combined.
5.
Gently stir in the yoghurt and blueberries.
6.
Spoon the mixture into the paper cases, to half fill them. Place about 1 teaspoon of jam on top and cover with the rest of the mixture.
7.
Bake for 15-20 minutes, until risen and golden. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
8.
For the mascarpone cream: beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.
9.
Spoon into a piping bag and pipe a swirl on each cake.
10.
For the cherry sauce: heat the cherry juice in a pan and bring to a boil. Remove from the heat and whisk in the sugar, cornflour and lemon juice. Cook for 1-2 minutes until thickened. Leave to cool.
11.
Spoon the cherry sauce over the cakes and decorate with blueberries.
