Blueberry Cupcakes

  • Cooking Time20 mins
  • Serves12

For the cake

4oz self-raising flour
4oz liquid margarine (or melted margarine)
4oz caster sugar
1 tsp ground cinnamon
4oz blueberries
2 free range eggs
3 1/2 fl oz milk

For the icing

3oz margarine
6oz Icing Sugar
Blue food colouring gel
Blueberries to decorate

Preheat oven at 180 degrees and prepare a muffin tin with cup cake cases.

Beat together sugar, margarine, eggs and milk with a hand whisk.

Slowly add flour and cinnamon.

Fold in berries.

Divide into cases and bake for 18-20 minutes.

When cool make the topping by beating together the butter/margarine, icing sugar and blue food colouring.

Pipe in swirls and top with blueberries to decorate.

Recipe courtesy of Wendy McDonald, Inside the Wendy House

Other recipes with egg