Two Colour Blueberry Buns

Name: Two Colour Blueberry Buns
Total time: 1 h
Yield: 12
Ingredients: 2 cups All purpose flour; 2 teaspoons Baking powder; 0.5 cup superfine caster sugar; 2 eggs; 0.375 cup sunflower oil; 1 cup milk; 0.5 cup Blueberries; 0.25 cup unsalted butter; 0.375 cup cream (38% fat); 0.5 teaspoon vanilla extract; 3.5 cups powdered sugar; 0.5 cup Blueberries; lilac Food coloring; sugar heart (decorative); colored, fine Decorative sugar crystals

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Difficulty:

moderate

Difficulty

Preparation:

1 hr

Preparation

Calories:

396

calories

Calories

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Nutritional values

1 cupcake contains
(Percentage of daily recommendation)

Calorie	396 kcal	(19 %)
Protein	4.14 g	(4 %)
Fat	15.12 g	(13 %)
Carbohydrates	62.42 g	(42 %)
Sugar added	42.62 g	(170 %)
Roughage	0.3 g	(1 %)

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more nutritional values

Vitamin A	99.56 mg	(12,445 %)
Vitamin D	0.72 μg	(4 %)
Vitamin E	1.14 mg	(10 %)
Vitamin B₁	0.18 mg	(18 %)
Vitamin B₂	0.21 mg	(19 %)
Niacin	1.97 mg	(16 %)
Vitamin B₆	0.03 mg	(2 %)
Folate	46.99 μg	(16 %)
Pantothenic acid	0.22 mg	(4 %)
Biotin	0.7 μg	(2 %)
Vitamin B₁₂	0.32 μg	(11 %)
Vitamin C	1.24 mg	(1 %)
Potassium	68.17 mg	(2 %)
Calcium	78.43 mg	(8 %)
Magnesium	8.2 mg	(3 %)
Iron	1.13 mg	(8 %)
Iodine	15.8 μg	(8 %)
Zinc	0.27 mg	(3 %)
Saturated fatty acids	5.45 g
Cholesterol	49.85 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

cupcakes

For the cupcakes: 2 cups
All purpose flour; 2 teaspoons
Baking powder; ½ cup
superfine caster sugar; 2
eggs; ⅜ cup
sunflower oil; 1 cup
milk; ½ cup
Blueberries

For the frosting: ¼ cup
unsalted butter; ⅜ cup
cream (38% fat); ½ teaspoon
vanilla extract; 3 ½ cups
powdered sugar; ½ cup
Blueberries; lilac Food coloring

To decorate: sugar heart (decorative); colored, fine Decorative sugar crystals

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Preparation steps

For the cupcakes: heat the oven to 200°C (180° fan) 400°F gas 6. Place paper cases in a 12 hole deep bun tin.

Sift the flour and baking powder into a mixing bowl. Stir in the sugar.

Whisk together the eggs 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 about 20 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 frosting: beat the butter until soft and creamy. Beat in the cream and vanilla until blended.

Sift in the icing sugar and beat until smooth. Put half the mixture into another bowl.

Press the blueberries through a sieve into a small bowl to extract the juice. Beat the juice into half the frosting. Add a few drops of food colouring and beat well.

Fit a piping bag with a plain nozzle. Spoon both buttercreams side by side into the piping bag so that the colours sit evenly next to each other inside the bag.

10.

Pipe a generous swirl onto each cake. Decorate with sugar hearts and sprinkle with coloured sugar crystals.