How to Make Blueberry Kisses Cupcakes

Makes 12 cupcakes, plus a few extra macarons.πŸ’•

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How to Make Blueberry Kisses Cupcakes Recipe
69 Steps
Ingredients
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1
Gather your ingredients to make your macarons (keep in mind the measurements have to be exact to successfully make macarons, always keep your workspace clean and wash your hands for hygienic reasons)

Gather your ingredients to make your macarons (keep in mind the measurements have to be exact to successfully make macarons, always keep your workspace clean and wash your hands for hygienic reasons)

2
3 eggs at room temperature (100g egg whites)

3 eggs at room temperature (100g egg whites)

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3
Crack your eggs and pour the egg whites into a bowl (1-2 minutes) make sure you don't get any shell in the egg whites.

Crack your eggs and pour the egg whites into a bowl (1-2 minutes) make sure you don't get any shell in the egg whites.

4
Weigh them to make sure you have 100g (for hygiene reasons it is recommended to wash the scales in-between uses)

Weigh them to make sure you have 100g (for hygiene reasons it is recommended to wash the scales in-between uses)

5
Almond meal (110g)

Almond meal (110g)

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Weigh your almond meal.

Weigh your almond meal.

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Pour the almond into a sieve to remove any lumps or bumps (2-3 minutes)

Pour the almond into a sieve to remove any lumps or bumps (2-3 minutes)

8
Icing sugar (200g)

Icing sugar (200g)

9
Weigh your icing sugar.

Weigh your icing sugar.

10
Pour the icing sugar into the sieve and sift to remove any bumps and lumps (2-3 minutes)

Pour the icing sugar into the sieve and sift to remove any bumps and lumps (2-3 minutes)

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Mix almond meal and icing sugar until well combined (1 minute)

Mix almond meal and icing sugar until well combined (1 minute)

12
Caster sugar (50g)

Caster sugar (50g)

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Weigh your caster sugar.

Weigh your caster sugar.

14
Pour your egg whites and caster sugar into an electric mixer (in this case a kitchen aid)

Pour your egg whites and caster sugar into an electric mixer (in this case a kitchen aid)

15
Change the speed setting to 4 (low-medium) and beat for 3 minutes with the whisk attachment.

Change the speed setting to 4 (low-medium) and beat for 3 minutes with the whisk attachment.

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Then change the setting to 7 (medium) and beat for another 3 minutes.

Then change the setting to 7 (medium) and beat for another 3 minutes.

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This is what it should look like (soft peaks)

This is what it should look like (soft peaks)

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Then change the setting to 8 (medium-high) and beat for another 3 minutes or until there are stiff peaks and the mixture clumps in the whisk when you lift it.

Then change the setting to 8 (medium-high) and beat for another 3 minutes or until there are stiff peaks and the mixture clumps in the whisk when you lift it.

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This is what your mixture should look like when it is ready to put the food dye in.

This is what your mixture should look like when it is ready to put the food dye in.

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Then add food colouring of your choice (I used blue) and beat on the highest setting for another minute.

Then add food colouring of your choice (I used blue) and beat on the highest setting for another minute.

21
Once mixture is ready slowly start adding in the almond meal and icing sugar mixture, and gently fold in with a spatula. (3-5 minutes)

Once mixture is ready slowly start adding in the almond meal and icing sugar mixture, and gently fold in with a spatula. (3-5 minutes)

22
Your mixture should look like this when you are finished.

Your mixture should look like this when you are finished.

23
Spoon the mixture into a piping bag.

Spoon the mixture into a piping bag.

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Pipe your mixture in heart shapes on a baking tray lined with baking paper (you can pipe a few circles if you have extra mixture) to make it easier you can use a heart template (10-15 minutes)

Pipe your mixture in heart shapes on a baking tray lined with baking paper (you can pipe a few circles if you have extra mixture) to make it easier you can use a heart template (10-15 minutes)

25
Let your macarons air dry for an hour so when you gently touch them they don't break or crack. Make sure you tap the tray on the bench to get rid of any air bubbles.

Let your macarons air dry for an hour so when you gently touch them they don't break or crack. Make sure you tap the tray on the bench to get rid of any air bubbles.

26
Decorate with sprinkles of your choice while macarons are still wet (2-3 minutes)

Decorate with sprinkles of your choice while macarons are still wet (2-3 minutes)

27
Pre-heat your oven to 120 degrees Celsius (5 minutes) and when the macarons have air dried place them in the oven and bake for 20-25 minutes.

Pre-heat your oven to 120 degrees Celsius (5 minutes) and when the macarons have air dried place them in the oven and bake for 20-25 minutes.

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Make sure you are wearing oven mitts to protect your hands, and for best results while cooking place the baking tray on the middle shelf in your oven so they cook evenly.

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Gather your ingredients to make your blueberry cupcakes.

Gather your ingredients to make your blueberry cupcakes.

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Orange (1/3 cup orange juice)

Orange (1/3 cup orange juice)

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Juice your orange (2-4minutes)

Juice your orange (2-4minutes)

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Unsalted butter at room temperature (125g)

Unsalted butter at room temperature (125g)

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Weigh your butter.

Weigh your butter.

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Sugar (155g)

Sugar (155g)

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Weigh your sugar.

Weigh your sugar.

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Self-raising flour (225g)

Self-raising flour (225g)

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Weigh your self-raising flour.

Weigh your self-raising flour.

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Vanilla extract (1/4 tsp)

Vanilla extract (1/4 tsp)

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Put the butter, vanilla extract and sugar into a electric mixer (in this case a kitchen aid) and beat until smooth and creamy with the whisk attachment at medium speed (3-4 minutes)

Put the butter, vanilla extract and sugar into a electric mixer (in this case a kitchen aid) and beat until smooth and creamy with the whisk attachment at medium speed (3-4 minutes)

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Then one by one add your eggs and orange juice, make sure the eggs are room temperature  (2-3 minutes)

Then one by one add your eggs and orange juice, make sure the eggs are room temperature (2-3 minutes)

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Once your mixture and the eggs have been combined slowly fold in the flour using the folding attachment on a slow speed  (2-4 minutes)

Once your mixture and the eggs have been combined slowly fold in the flour using the folding attachment on a slow speed (2-4 minutes)

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Your mixture should look like this when it is ready.

Your mixture should look like this when it is ready.

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Blueberries (1 punnet make sure they are washed)

Blueberries (1 punnet make sure they are washed)

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Gently fold the blueberries through your mixture with a spatula (2-3 minutes)

Gently fold the blueberries through your mixture with a spatula (2-3 minutes)

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Your mixture should look like this when it is finished.

Your mixture should look like this when it is finished.

46
Evenly spread your mixture into a muffin tray lined with cupcake wrappers (2-3 minutes)

Evenly spread your mixture into a muffin tray lined with cupcake wrappers (2-3 minutes)

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Place them in your pre-heated oven (180 degrees Celsius for 20 minutes or until golden brown) make sure you place the baking tray in the middle shelf of your over to get even heat.

Place them in your pre-heated oven (180 degrees Celsius for 20 minutes or until golden brown) make sure you place the baking tray in the middle shelf of your over to get even heat.

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Gather your ingredients for the icing and filling for the macarons.

Gather your ingredients for the icing and filling for the macarons.

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Milk (1/4 cup)

Milk (1/4 cup)

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Measure your milk.

Measure your milk.

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Lemon (juice), juice your lemon for the blueberry puree (1-2 minutes)

Lemon (juice), juice your lemon for the blueberry puree (1-2 minutes)

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Blueberries (1 punnet make sure they are washed)

Blueberries (1 punnet make sure they are washed)

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Pour the blueberries and lemon juice into a blender.

Pour the blueberries and lemon juice into a blender.

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Blend until there are no chunks (1-2 minutes)

Blend until there are no chunks (1-2 minutes)

55
Pour the puree through a sieve to remove the skin (1 minute)

Pour the puree through a sieve to remove the skin (1 minute)

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This is what the blueberry puree should look like when you have finished.

This is what the blueberry puree should look like when you have finished.

57
Take your cupcakes out of the oven and leave them to cool.

Take your cupcakes out of the oven and leave them to cool.

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Butter (250g)

Butter (250g)

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Chop the butter into small-medium chunks. (2-3 minutes)

Chop the butter into small-medium chunks. (2-3 minutes)

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Icing mixture (575g)

Icing mixture (575g)

61
Weigh your icing mixture.

Weigh your icing mixture.

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Mix your butter and icing sugar adding in a little bit each time on a medium speed with the whisk attachment  (5 minutes)

Mix your butter and icing sugar adding in a little bit each time on a medium speed with the whisk attachment (5 minutes)

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Vanilla bean paste (1 tsp)

Vanilla bean paste (1 tsp)

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When you add in the remainder of the icing sugar put in the vanilla bean paste and milk and mix until well combined (1 minute)

When you add in the remainder of the icing sugar put in the vanilla bean paste and milk and mix until well combined (1 minute)

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Pour in as much of the blueberry puree as liked and fold through with a spatula (2 minutes)

Pour in as much of the blueberry puree as liked and fold through with a spatula (2 minutes)

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This is what  it should look like when finished.

This is what it should look like when finished.

67
Place icing in a piping bag and pipe in between macarons and on top of your cupcakes (5 minutes)

Place icing in a piping bag and pipe in between macarons and on top of your cupcakes (5 minutes)

68
Then style as liked and enjoy!

Then style as liked and enjoy!

69

I rate my recipe 9/10 as it tasted delicious and looked pretty good (according to my family). I had already modified the original recipe by adding blueberry puree to the frosting.

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