Blueberry Cupcakes

Ingredients for 12 cupcakes

- 125 grams self-raising flour

- 125 grams butter

- 125 grams sugar

- 1 box of blueberries

- a dash of milk

- 1 teaspoon of vanilla extract

- 2 eggs

- 100 grams powdered sugar

- a dash of water

Method

1. Start by mixing the butter, the eggs, the milk and the vanilla.

    

2. Preheat the oven up to 180 degrees. Add the flour and the sugar to the buttermixture. Add the blueberries as soon as you have a nice cupcake batter. Gently mix the berries in the batter.

3. Put the batter in the baking tray and bake the cupcakes for 20/25 minutes.

4. You can make an easy icing by mixing the powdered sugar and a tiny bit of water.The more water you add, the thinner your icing will be.

5. Let the icing dry and eat the cupcakes the same day because of the fruit!

Pastry Cream

- 1 vanilla bean

- 5 dl milk

- 150 grams sugar

- 4 big eggyolks

- 2 tablespoons flour

Method

1. Start with the vanilla bean.Slice it open and scrape out all of the seeds. You won't lose anything because vanilla is very sticky.

 

 

2. Place a pan with 5 dl milk on a medium heat. Add the vanilla. Boil the milk.

 3. Seperate the 4 eggs. Make sure that there are no eggwhites! Mix the 4 eggyolks with half of the sugar (75 grams) until it starts to foam.

4. Add 2 tablespoons of flour to the eggmixture and stir until it gets thick.

5. Add a bit of the boiling milk to the eggmixture. Mix it properly and add the egg/milkmixture to the rest of the milk.Stir until the cream has an even yellow color.

6. Boil the pastry cream for about 3 minutes. It has to look like boiling lava. Pour the mixture into a container and store in the fridge.

7.  The pastry cream should be completely cool before you use it.