Carrot Blueberry Cupcakes
Servings
15medium cupcakes
Servings
15medium cupcakes
Ingredients
Instructions
  1. Place the medium size paper cupcakes on a baking tray.
  2. Mix the grated carrot with yoghurt/ curd.
  3. Sift flours, salt, baking powder and baking soda. Add the castor sugar and mix well.
  4. Place the eggs and granulated sugar in a bowl and beat until fluffy.
  5. Add oil and mix for a minute. Alternately add carrot and sifted flour mixture.
  6. Soak the dried blueberries with a little hot water sweetened with a spoon of honey for 30 minutes. Strain when they are soft and plump.
  7. If using fresh berries, just dust with a little castor sugar.
  8. Fold in the soaked and drained blueberries to the cupcake mixture after saving a few for the top of the cupcakes.
  9. Spoon into the paper moulds on the tray, keeping the moulds only 2/3 full.
  10. The number of cupcakes will vary depending on the size.
  11. Bake in a moderate oven for 45 minutes or until done.