Wow, hard to believe it’s 2013 already; not to mention nearly the end of January! After a very relaxing few weeks on holidays, I had to go back to work this week. I tell you, I really missed my afternoon naps! By 2ish in the afternoon my eyes were getting heavy and all I wanted to do was to curl up under my desk and have a snooze…. probably wouldn’t have gone down quite so well with the boss however!

I also found myself daydreaming a little about upcoming holidays… especially Australia day long weekend coming up next weekend. We will be heading to the family farm for a mini break. I’m excited to get to meet the newest member of the family; Brandy. Isn’t she gorgeous?!

Hopefully I might get to spend some time baking with Mum as well. Last time we had a baking session up there we cooked up a storm, with Chocolate Rough Bisucits, Fruit Cake, Coconut, Ginger and Lime Cake and this little gem of a cupcake. These White Chocolate and Blueberry Cupcakes are so very yummy… super light and fluffy with a hint of white choc and bursting blueberries. They are also Mum’s first recipe on the blog… what a great place to start!

Grab all your ingredients: eggs, blueberries, white chocolate, S R Flour and vanilla. You will need butter, milk and sugar too, but somehow they missed out on this photoshoot.

Cream the butter and sugar, then add your eggs, one at a time and beat in-between.

Sift in the flour, add the vanilla and milk and very gently fold together.

Coat the blueberries and white choc chunks in a little flour so they don’t sink to the bottom of the cupcake and then fold into the mix as well.

Spoon into greased cupcake tins and bake! Mmmmmm……. These are great straight from the oven, or cooled and dusted with a little icing sugar.

 

White Chocolate and Blueberry Cupcakes

Original recipe by Karen Buhse                                                                                                                                                                                                    Makes 24

120g butter, softened

1 cup sugar

2 eggs

1 teaspoon vanilla essence

2 cups S.R. Flour

1 ¼ cup milk

1 punnet (125g) blueberries

100g white chocolate, chopped into chunks

A little icing sugar for dusting

 

Preheat oven to 180°C

 

Cream butter and sugar until light and fluffy. Add eggs one at a time, beating well between each addition. Add vanilla, sifted flour and milk and fold gently until just combined. Coat blueberries and white chocolate chunks in a little flour then fold into mixture. Spoon into greased cupcake tins and bake for 20-25 min or until golden on top and a skewer inserted into the middle of the cake comes out clean.

 

Let cool and dust with a little icing sugar before serving.

 

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