I'm trying out some new flavours of cupcakes and thought I'd give blueberries a try. I've read lots of recipes and tips on Google/CC but my question is can I just keep it simple and use my usual recipe, adding in a few blueberries per cupcake? Or do you think the moisture in the fruit would affect the recipe, should they be frozen first or something? I don't know what that would do to the batter....
I don't really need the cake to taste too much like blueberries, because the frosting will have them in too.
for the record, my "usual" recipe is simply self-raising flour, sugar, butter, a little baking powder, eggs, vanilla. nothing fancy.
I suppose I should coat the blueberries in flour or something first too, right?
Thank you for any help!
I have just made lemon blueberry cupcake and read somewhere to put them in the freezer for about 30 minutes....worked like a charm!! They didn't sink and the cupcakes were delicious!!
Yes, coating the blueberries in flour would not make them sink. I haven't tried freezing...