Blueberry cupcakes, gluten free

Ingredients

• 130 g Butter, unsalted
• 75 g Icing sugar
• 110 g Cream cheese
• 110 g Gluten free flour mix
• 100 g Creme fraiche
• 75 g Blueberries, fresh
• 30 g Cane sugar
• 1 pcs Egg
• 1 tbsp Blueberry jam
• 3/4 tsp Vanilla extract
• 1/2 tsp Baking powder

Method

1. Preheat oven to 180°C and line a 12-cavity muffin tin with paper cases.
2. Sift together the flour and baking powder.
3. Beat together 120g butter and white sugar with a mixer on medium-high speed until pale and fluffy.
4. This will take 2 to 3 minutes.
5. Beat in the eggs, one by one.
6. Beat in vanilla extract, scraping down the sides of the bowl.
7. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour.
8. Fold in blueberries.
9. Divide batter among baking cups and bake until golden for 20-22 minutes.
10. Remove cupcakes from tin, and let cool completely on a wire rack.
11. Meanwhile, prepare the icing; beat together remaining butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes.
12. Reduce speed to low, and gradually beat in vanilla and icing sugar.
13. Raise speed to medium-high, and beat for 1 more minute.
14. Add jam and stir until blended completely.
15. Spoon the mixture into piping bag and once the muffins are cooled, pipe over the muffins.
16. Serve them garnished with mint leaves.