Blueberry Cheese Cupcakes
1.
Prepare the ingredients, soften the butter and cream cheese; preheat the oven to 180 degrees
2.
Use an electric whisk to add the softened butter to the fine sugar in portions to beat
3.
Add eggs in portions, and beat evenly each time to avoid separation of water and oil
4.
Sift in low-gluten flour and baking powder, alternately add the flour mixture and milk to the butter mixture, and stir while placing
5.
Add blueberry sauce and stir gently
6.
Put the batter into the piping bag
7.
Put the paper tray in the mold and squeeze the batter into the paper tray evenly
8.
Put the mold into the preheated oven, fire the middle layer up and down, and bake for 20-22 minutes
9.
Cool the baked cake for later use
10.
Whip the softened butter slightly
11.
Add the cream cheese several times and stir evenly
12.
Add powdered sugar and continue to mix well
13.
Add blueberry sauce to the original cream cheese frosting, stir well, and then spread on the cooled cake for decoration
Tips:
1. Make blueberry cream cheese filling should not be over-stirred
2. If you use homemade blueberry jam, you need to keep the water in the sauce. The taste and color of the cake are different with the amount of water. It is recommended to use the Arctic blue wild blueberry sauce, which is really fruity.
3. Use unsalted butter and add 1-2g of salt to the recipe
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