How to Make Blueberry Kisses Cupcakes

by Elena Wirne

Makes 12 cupcakes, plus a few extra macarons.💕

Supplies

  • 100 Grams egg whites (3-4 eggs)
  • 110 Grams almond meal
  • 200 Grams icing sugar
  • 50 Grams caster sugar
  • ⅓ Cups freshly squeezed orange juice
  • 2 eggs
  • 375 Grams unsalted butter at room temperature
  • 155 Grams sugar
  • 225 Grams self-raising flour
  • ¼ Teaspoons vanilla extract
  • 575 Grams icing mixture
  • ¼ Cups milk
  • 1 Teaspoon vanilla bean paste
  • Electric mixer, whisk and folding attachment
  • scales
  • blender
  • mixing bowls
  • sieve
  • wooden spoon
  • spatla
  • piping bag
  • wire racks
  • baking trays
  • cupcake tray
  • cupcake wrappers
  • oven
  • baking paper
  • oven mitts
  • spoon
  • cupcake holder
  • Instructions

    Step 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)

    Step 2

    3 eggs at room temperature (100g egg whites)

    Step 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.

    Step 4

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

    Step 5

    Almond meal (110g)

    Step 6

    Weigh your almond meal.

    Step 7

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

    Step 8

    Icing sugar (200g)

    Step 9

    Weigh your icing sugar.

    Step 10

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

    Step 11

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

    Step 12

    Caster sugar (50g)

    Step 13

    Weigh your caster sugar.

    Step 14

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

    Step 15

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

    Step 16

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

    Step 17

    This is what it should look like (soft peaks)

    Step 18

    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.

    Step 19

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

    Step 20

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

    Step 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)

    Step 22

    Your mixture should look like this when you are finished.

    Step 23

    Spoon the mixture into a piping bag.

    Step 24

    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)

    Step 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.

    Step 26

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

    Step 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.

    Step 28

    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.

    Step 29

    Gather your ingredients to make your blueberry cupcakes.

    Step 30

    Orange (1/3 cup orange juice)

    Step 31

    Juice your orange (2-4minutes)

    Step 32

    Unsalted butter at room temperature (125g)

    Step 33

    Weigh your butter.

    Step 34

    Sugar (155g)

    Step 35

    Weigh your sugar.

    Step 36

    Self-raising flour (225g)

    Step 37

    Weigh your self-raising flour.

    Step 38

    Vanilla extract (1/4 tsp)

    Step 39

    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)

    Step 40

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

    Step 41

    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)

    Step 42

    Your mixture should look like this when it is ready.

    Step 43

    Blueberries (1 punnet make sure they are washed)

    Step 44

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

    Step 45

    Your mixture should look like this when it is finished.

    Step 46

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

    Step 47

    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.

    Step 48

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

    Step 49

    Milk (1/4 cup)

    Step 50

    Measure your milk.

    Step 51

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

    Step 52

    Blueberries (1 punnet make sure they are washed)

    Step 53

    Pour the blueberries and lemon juice into a blender.

    Step 54

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

    Step 55

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

    Step 56

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

    Step 57

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

    Step 58

    Butter (250g)

    Step 59

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

    Step 60

    Icing mixture (575g)

    Step 61

    Weigh your icing mixture.

    Step 62

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

    Step 63

    Vanilla bean paste (1 tsp)

    Step 64

    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)

    Step 65

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

    Step 66

    This is what it should look like when finished.

    Step 67

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

    Step 68

    Then style as liked and enjoy!

    Step 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.