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When I made pralines with blueberry filling, I still had a lot of blueberry ganache left. Throw away? That would be too bad. During the weekend shopping I then laughed at the fresh berries in the fruit and vegetable department. Soon came the idea to buy a cake base, spread the ganache and berries on it and cover everything with chocolate couverture. The cake was successful and disappeared quickly.
But why not blueberry cake even in muffin-size, for the small cake hunger? So, I looked for a suitable recipe on the Internet, added cocoa powder and already the idea for the delicious blueberry cupcakes was born.
Upper / lower heat: 180 ° C, 30 minutes
Put the eggs in a mixing bowl and beat with the hand mixer until fluffy for 1 minute at the highest level. Mix vanilla sugar with the sugar and, while stirring at the highest level, gradually add within 1 minute. Then whip the mixture for another 2 minutes at the highest level, until frothy.
Melt the butter or margarine in the microwave for about 20 seconds and allow to cool. Meanwhile mix wheat flour, baking powder and baking cocoa. Add the flower mixture to the egg-sugar dough while mixing with the lowest level of the hand mixer. Then stir in the liquid butter or margarine.
Place the paper cups into the muffin form. Put one tablespoon into the paper cup to prevent the paper cups from moving away when the sticky dough is being poured. Use the tip of tablespoon to press the paper cupcake form against the muffin form. Fill the dough with a second tablespoon.
Bake the cupcakes in the oven at 180 ° C top / bottom heat on the tray in the lower third for 30 minutes. Use a wooden stick or a fork to test whether the cupcakes are ready. Allow the dough to cool well, e.g. over night.
Chop the white couverture finely, e.g. with the big kitchen knife, and put in a heat resistant bowl. Heat the whipped cream in a saucepan on the stove to a simmer. Now add the whipped cream to the white couverture and stir until the mixture is even. Do not forget the edge, so that the couverture completely melts and forms no flakes. Then add 3 tablespoons blueberry juice concentrate and stir well. Put the ganache in the refrigerator to cool overnight.
Remove the cupcakes from the forms and halve them vertically, approximately in the middle. Halve also the blueberries and keep 12 pieces for decoration.
Put the ganache in a mixing bowl and whisk with the hand mixer at the highest level. If you want the ganache to be a little firmer, whisk until small crystals form. Now stop, otherwise the ganache gets lumpy.
Put a generous tablespoon of ganache on the lower part of the cupcake. Spread it a little and cover with blueberries. Now place the upper part of the cupcake on top.
Melt the bittersweet chocolate in a water bath. For 2/3 of the couverture immediately melt in a water bath up to a maximum temperature of 45 ° C. Take the bowl from the pot and stir in the remaining couverture until it has melted. The couverture is thereby cooled and will not grey later. Put the bowl again on the pot and heat the couverture to a maximum of 30 ° C. Now spread the liquid couverture generously on the cupcakes.
When the couverture has solidified, the remaining ganache can be filled into a piping bag and the cupcakes can be decorated with it. Complete decoration with the 12 whole blueberries.
It is best to keep the cupcakes in the fridge and take out shortly before enjoying (if there are still cakes left).
Text and photo: Jana Stegbauer, Chair, German-Finnish Society Saxony-Anhalt e.V. (DFG)
Prices are tax included