Blueberry and Orange Cupcakes |
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Prep Time: 10 Minutes Cook Time: 27 Minutes |
Ready In: 37 Minutes Servings: 4 |
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I'm doing a clean-up in all my magazines and I'm posting some recipes for safe-keeping. This one is from Coup de Pouce. Ingredients:
1 white cake mix (515 g) |
1 1/3 cups water |
3 eggs |
1/3 cup canola oil |
1 orange |
2 3/4 cups frozen blueberries |
Directions:
1. In a large bowl, prepare the cake mix by mixing it with water, eggs and oil (follow the instruction on the box). Finely grate the orange peel (reserve a little bit of zest to garnish, if wanted). If wanted, you can toss 3/4 cup of blueberries in a little bit of flour and incorporate delicately to the dough with the zest.
2. Distribute the dough in 18 greased muffin tins. Distribute 1/2 cup of blueberries on each cupcake. Cook in the center of a preheated oven of 325 F for 22 minutes or until a toothpick inserted in the center comes out clean.
3. Meanwhile, press the orange to obtain 1/4 cup of juice. In a small saucepan, bring to boil the orange juice and remaining of blueberries. Reduce heat and let simmer 5 minutes (add sugar if wanted, but just a little bit). Let cool. Serve the cupcakes with the blueberry syrup and garnish with orange zest if wanted.
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