| Blueberry Cupcake Recipe |
Ingredients |
- 3 egg whites
- 45g granulated sugar
- Salt as needed
- ½ lemon juice
- 25g corn flour
- 30g vegetable oil
- Vanilla extract as needed
- 20g dry blueberries
- Confectioner's sugar as needed
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Method
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- Combine egg whites, granulated sugar, salt and lemon juice well. Beat until mixture stands in peaks.
- Fold in corn flour to mix.
- Add vegetable oil and vanilla extract to taste.
- Mix well and pour into pudding cup mold (lined cup mold with aluminum cups first).
- Top with dry blueberries.
- Preheat oven to 180ºC and bake in double boiler for 20 to 25 minutes. Remove and sprinkle with confectioner's sugar.
Baking Tips
- Do not stir for too long after corn flour is added to white mixture or the bubbles of egg white will disappear.
- This will reduce the size of each portion and the overall size of the cake.
Nutritional Content in Cupcakes
- Blueberry contains silicon, which helps promote pancreas functions.
- It enhances collagen ability to combine and prevents aging.
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