De streusel van de bosbes cupcakes
28 januari, 2008 | Muffins & cupcakes, De amateurbakker | Bekeken 2.050 keer
Toen ik mijn echtgenoot vroeg om bevroren bosbessen te kopen, was ik half verwachtend dat hij naar huis met een pak „baguio-Gekweekte“ bosbessen zou komen. Wensgedachte, veronderstel ik, omdat er slechts pakken ingevoerde bosbessen in de supermarkt waren. Wij kweken bosbessen bij de Vallei van Trinidad in Benguet maar wij schijnen nooit hen in lokale markten kunnen vinden. Ook weinig productie of omdat zij direct verlatend ons lokale consumenten worden uitgevoerd die de pijnboom voor bosbessen zonder keus maar om te kopen bevroren bosbessen aan exorbitant prijzen invoerde? Ah… de ironie van een op uitvoer-gebaseerde economie - het is als wordt aangemoedigd om graan van ingevoerde zaden in plaats van rijst, en toen de invoerrijst te planten wanneer de lokale levering plotseling loopt.
Maar genoeg over mijn teleurstelling over de beschikbaarheid van plaatselijk gekweekte bosbessen.
Deze bosbessenstreusel werd cupcakes gemaakt gebruikend het zelfde recept dat ik voor heb gebruikt de cake van de aardbeistreusel. Het enige verschil is dat ik resterend streuselmengsel had.
Zo, als u 7 cupcakes (het zelfde recept zal 7 cupcakes opbrengen) in plaats van één 8 duimcake verkiest, volg enkel de cake van de aardbeistreusel recept maar gebruik slechts half zo veel ingrediënten voor het streuselbovenste laagje. Als u document voeringen gebruikt, te hoeven u niet om de cupcakepannen in te vetten. Vul de cupcakepannen tot 3/4 hoogtepunt, voeg over tablespoonful van bevroren bosbessen (geen behoefte te ontdooien) per cupcake toe en bestrooi met het streuselbovenste laagje. Verminder de oventemperatuur tot 160oC en bakt cupcakes 30 tot 35 minuten.
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7 responses on 'Blueberry streusel cupcakes'
Carol on Jan 28, 2008 at 8:45 pm
I saw bags of frozen blueberries in S&R last weekend… but a few steps away at the fresh produce chiller, there were imported fresh blueberries, at an even more exorbitant price – over P400 for a small basket! That translates maybe to about P4 per tiny berry!
Honey21 on Jan 28, 2008 at 10:45 pm
Hi ate connie,
this is exactly what I was thinking when I saw your recipe for the strawberry streusel cake. I was inspired by the recipe to create the blueberry version (lucky enough for me its quite easy to find blueberries here) but I decided to make smaller versions (cupcakes), the result was like the blueberry muffin ala french baker. I miss their muffins and this recipe is very similar to the taste I remember. Thanks for the great recipe.
Ebba Myra on Jan 29, 2008 at 12:39 am
When we were still in NC, my spouse and I went blueberry picking, an event by accident because I did not know that this Strawberry farm had this fruit orchard too, and so when we went, it was already the last week of the picking season. However, to my hapiness, gosh, the line of trees were still full of blueberries, and I was shrieking with joy as I was picking them. The trees were about 6 foot tall, and it has canopy underneath, so I was picking from under the trees. Anyway, I got so much into it that that we ended up with “4″ buckets full of berries that I did not know what to do with it. So I distributed it among neighbors.. One neighbor made some muffins, and another “baker” made shortcake and streusels.. which was heaven. We’re now back to Houston, and like you, I have to rely on the market for fresh produce.. or just gof for the frozen ones. Well, I don’t bake much, so I guess it will be a muffins for me.
Connie on Jan 29, 2008 at 7:55 am
Carol that was where my hubby bought the blueberries — the frozen ones (imported also) because the ones in the chiller were too darn expensive. The pack he bought, at a little over 200 pesos, was good for three cakes.
Honey, the original recipe (link in the strawberry streusel cake recipe) had blueberries. I made cupcakes because they are more convenient for the kids to bring to school.
Ebba, a few years ago, a friend who was in Baguio on business called up if we wanted him to bring fresh strawberries. After he arrived, he was telling us about his strawberry picking experience at Trinidad Valley and mentioned there were blueberries too. And he snubbed them — totally and completely — because he had no idea they were edible. And I was like, oh… men.
Darlen May Lim on Feb 1, 2008 at 6:59 pm
Hi Connie,
You said that there was no baine marie style of baking used in the Mango Cheese Pie and I just wonder that you didn’t do some blind baking for the crust. Is blind baking only applicable to some pies? Or maybe because the crust was an eighth of an inch that it doesn’t need to be pre-cooked?
The pie was great but my daughter who has a sweet tooth tried experimenting by adding a heaping tablespoon of honey. And it ended up great, too. Thanks for having a site like yours. I can use some of your recipes to cook for my daughter,s 14th b”day today- Feb. 01.
More Power To You!……..
Connie on Feb 2, 2008 at 12:10 am
Darlen, re “Is blind baking only applicable to some pies?”
Yes.
Sana you posted your comment in the mango cheese pie. It’s kinda lost here.
elvie s.lorenzo on Mar 1, 2008 at 2:49 pm
Hi Connie,
you’re such an angel bec. you shared your recipes.i wish i could see you personally to tell you how much ‘i thank you. goodluck to your family and more power to you.
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