Time: 25 min. preparation time, 20 min. baking time
Nutrition: Calories ca 196 / Protein 3g / Carbohydr. 27g / Fat 8g
Ingredients (15 servings)
|120 g||butter (soft)|
|260 g||all-purpose flour|
|8 g||baking powder|
muffin tins, standing mixer or hand mixer with beaters, oven, rubber spatula (optional), 2 small bowls, ice cream scoop (optional), muffin cups (optional)
Childrens’ Sparkling Wine
This fizzy, alcohol free childrens’ sparkling wine can be found in any well-stocked supermarket. It gives this fruity cake a crisp kick, as well as a tangy after taste.
Preheat oven to 160°C/320°F. Beat soft butter with sugar in a standing mixer or with a hand mixer until fluffy.
standing mixer or hand mixer with beaters, oven
120 g butter / 200 g sugar
Add eggs, one at a time, and continue beating until well-combined.
In one bowl, mix almost all the flour with baking powder and a pinch of salt. Next, alternate adding the flour mixture and milk. Blend into a smooth batter.
250 g all-purpose flour / 8 g baking powder / 150 ml milk / salt
In another bowl, mix blueberries with the rest of the flour. This slight coating prevents them from sinking to the bottom during baking.
150 g blueberries / 10 g all-purpose flour
Now, carefully fold in the blueberries by hand using a rubber spatula or a wooden spoon.
rubber spatula (optional)
Fill the muffin tins with the batter and bake in a preheated oven at 160°C/320°F for approx. 20 – 25 min. until golden. Cool in pan on a baking rack for approx. 10 – 15 min. Enjoy warm or leave to cool completely on a wire rack.
muffin tins, muffin liners (optional), ice cream scoop (optional)