These sticky cakes are good for children to take to school as a snack. Freezing is not recommended as the blueberries will become very soft when defrosted.
Quantity
15
Quantity Unit
Prep Time (minutes)
10
Cook Time (minutes)
20
Ready In (minutes)
30
Ingredients
Amount
Measure
Ingredient
2
tablespoons
maple syrup
2
medium
eggs
1
cup
flour unbleached
1/3
cups
sunflower oil
2
tablespoons
2% milk or skim
1
serving
Blueberry pie filling, Katys
Steps
Sequence
Step
1
Preheat the oven to 190 C
2
To make the cupcake, beat together the butter, sugar and maple syrup in a bowl until the mixture is light and fluffy. Add the eggs, flour and milk to the bowl and beat until smooth. Stir in the blueberries. Divide the mixture between the paper cases and are in the center of the oven for 12 to 15 minutes until the cakes have risen and are just firm to the touch in the center. Remove the cakes from the oven and transfer them to a wire rack to cool.
3
For the topping, brush the maple syrup over the top of the warm cupcakes to give a sticky glaze.
