Ingredients
| 250g | Blue Key Self-Raising Flour |
| 20g | Coffee powder |
| ¼ tsp | Salt |
| 250g | Unsalted butter, softened |
| 180g | Caster sugar |
| 4 | Eggs (Grade B) |
| 1 ½ tsp | Star Brand Vanilla Flavour |
| 40ml | Meadow Fresh Pure Milk Full Cream |
| 80g | Frozen blueberries |
Topping
| 50g | Meadow Fresh Whipping Cream |
| 100g | Blueberry topping |
| Fresh blueberries |
Method
1.Preheat oven to 180˚C.
2.In a bowl, sieve together flour, coffee powder and salt to form a flour mixture and set aside.
3.In a mixing bowl, beat butter and sugar on high speed until fluffy for 18 minutes.
4.Add in eggs one at a time, beat until well combined.
5.Add in Vanilla flavour and mix well.
6.Add in half of the flour mixture into the batter and mix at low speed. Then pour in half of the milk and beat until just combined.
7.Repeat alternating with the remaining milk and flour mixture. Then add in frozen blueberries and mix.
8.Scoop 25g of batter into the muffin cup and bake for 30 minutes.
9.For topping, whip the whipping cream until stiff peak. Then add in blueberry topping and mix until well combined.
10.Decorate cupcake with blueberry cream and fresh blueberries.