Blueberry Mini Muffins
- For the cupcakes
- 2 cups self-rising flour (sifted)
- ½ cup sugar
- 2 eggs
- 1 teaspoon vanilla extract
- ⅜ cup sunflower oil
- 1 cup milk
- 1 cup Blueberries
For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in 2 x 12 mini muffin tins.
Sift the flour into a mixing bowl. Stir in the sugar.
Whisk together the eggs, vanilla and oil in a separate bowl until frothy, then slowly whisk in the milk.
Stir into the dry ingredients until just blended. Gently stir in the blueberries.
Spoon into the paper cases and bake for 10-15 minutes until risen and springy to the touch. Cool in the tins for 5 minutes, then place on a wire rack to cool completely.
For the mascarpone cream: beat the butter until soft, then sift in the sugar. Gradually beat in the mascarpone until smooth and creamy.
Press the blueberries through a sieve into the mixture and beat well.
Spoon into a piping bag and pipe a swirl on each cake.