Small fresh popping blueberry cupcake

Cooking Instructions

1. Make cupcakes first

   

2. Heat the butter and whipping cream over low heat until the butter is softened, stir well and bring to a warm temperature

   

3. Beat the eggs with caster sugar

   

4. Add the butter cream mixture and stir to combine

   

5. Sift in cake flour and baking powder and stir until there is no dry powder

   

6. Add the washed and drained blueberries and mix well

   

7. Divide into 6 paper cups

   

8. Bake in a preheated oven at 180 degrees for 20-25 minutes

   

9. Remove and let cool

   

10. Let's do topping again

    

11. Add 30 grams of blueberries and 5 grams of sugar, heat over low heat and press constantly to help the juice come out, and boil until thick and cool

    

12. Butter and cream cheese softened, powdered sugar and beat until fluffy and smooth

    

13. Add the cooled blueberry sauce and mix well

    

14. Put it in a piping bag and squeeze it on top of the cake with an 8-tooth spout

    

15. Garnish with blueberries and fondant florets