| Blueberry Cupcake RecipeIngredients
Whisk the egg whites until they form stiff peaks and leave to one side. Beat the butter and icing sugar together until light and fluffy. With the flour in a separate bowl, coat the blueberries in the flour and leave to one side. Combine the remaining flour and ground almonds with the butter mixture and mix well. Add in the blueberries and mix. Carefully fold in the egg whites using a metal spoon. Fill the cases to halfway and bake for 15 minutes. Allow to cool completely before decorating. | |||||||||||||||||||||||||
