Fruity Patriotic Cupcakes with Blueberries
A divine combination of a delicious crème fraîche whipping cream topping resting on a red muffin sponge decorated with fresh blueberries! As you bite into these cupcakes, the flavors burst in your mouth, offering a delightful blend of sweetness and freshness.
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Equipment
- Paper cupcake cups
- Cupcake/muffin rack
- Hand or stand mixer
Ingredients
Ingredients Red Velvet Sponge
- 1 Egg room temperature
- 5 tbsp Sugar
- 6 tbsp Canola or sunflower oil
- 1 tbsp Liquid red food coloring
- 4 tbsp Milk
- ½ tbsp Baking powder
- 6 tbsp Cake flour
Ingredients Frosting
- 12 tbsp Granulated sugar
- 3 cups Crème Fraîche
- 14 tbsp Heavy whipping cream
Topping
- Fresh blueberries 12-18 blueberries in total
Instructions
- Whip 1 Egg with a mixer at high speed, gradually adding 5 tbsp Sugar until light and fluffy.1 Egg, 5 tbsp Sugar
- Integrate 6 tbsp Canola or sunflower oil, 1 tbsp Liquid red food coloring, 4 tbsp Milk, ½ tbsp Baking powder, and 6 tbsp Cake flour into the airy egg mixture.6 tbsp Canola or sunflower oil, 1 tbsp Liquid red food coloring, 4 tbsp Milk, ½ tbsp Baking powder, 6 tbsp Cake flour
- Distribute the batter evenly into muffin cups, filling them approximately two-thirds full.
- Place the filled muffin cups on a muffin rack or baking tray, then bake in a preheated oven at 190°C / 375°F for roughly 20 minutes.
- While the cupcakes are cooling down, start with the creamy topping.
- Using a hand or stand mixer, whip 3 cups Crème Fraîche, 14 tbsp Heavy whipping cream, and 12 tbsp Granulated sugar until stiff peaks form.12 tbsp Granulated sugar, 3 cups Crème Fraîche, 14 tbsp Heavy whipping cream
- Meanwhile, beat 3 cups Crème Fraîche until fluffy, then add 14 tbsp Heavy whipping cream and mix well. Finally, add the lukewarm white chocolate and stir in.
- Fill a pastry bag, fitted with a star-shaped tip, with the creamy frosting, and gently pipe it onto the cooled cupcakes.
- Place 2-3 Fresh blueberries on top of each cupcake.Fresh blueberries
Nutrition
Serving: 1Cupcake | Calories: 645kcal | Carbohydrates: 46g | Protein: 6g | Fat: 50g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 166mg | Potassium: 212mg | Fiber: 0.2g | Sugar: 40g | Vitamin A: 1288IU | Vitamin C: 1mg | Calcium: 216mg | Iron: 0.4mg
Servings: 6 Cupcakes
Calories: 645kcal
