EGGLESS BLUEBERRY CUP CAKES

I love the flavour of blueberries but blueberries are not easily available here, even if I find, they are the frozen ones. So this is a cheat recipe to fulfill the urge of having blueberries.
For these cup cakes I have not used blue berries but black raisins which are easily available in the market. I've made a blueberry topping using black raisins and grape juice which comes pretty close to the taste of blueberry topping and kind of satisfies the urge of having a blueberry flavoured dessert.

INGREDIENTS

All purpose flour/Maida  2 cups or 200 gms
Butter 1/2 cup or 70 gms
Powdered sugar 3/4 cup or 100 gms
Baking powder 1 1/2 tea spoon
Baking Soda 3/4 tea spoon
Milk 1/2 cup
Grape juice 1/2 cup
Black raisins 1/2 cup

METHOD

1. Sieve the all purpose flour, baking powder and baking soda 2-3 times. Keep aside.
2. Beat the butter and sugar till light and fluffy.
3. Add half of the sieved flour mix and half of the milk and beat well.
4. Add the remaining flour and the milk and beat well once again.
5. Add the grape juice and mix it, do not beat much.
6. If the mixture seems a bit thick add 1-2 table spoons of grape juice or milk to it.
7. Dust the black raisins with flour and add them to the prepared batter. Mix lightly.
8. Line the muffin cups with paper liners.
9. Fill the muffin cups till about 3/4.
10. Bake in a pre heated oven at 180 degrees for 15 - 20 minutes or till the skewer or toothpick comes out clean.

HOME MADE BLUE BERRY TOPPING

INGREDIENTS

Black raisins 1/2 cup
Grape juice 1 cup
Corn flour 2 tea spoons
Blueberry/Strawberry/Mixed fruit jam 4 table spoons
Water 1/4 cup

METHOD

1. Take a heavy bottomed pan, add the black raisins and the grape juice to it.
2. Boil and simmer on low heat till it reduces to 3/4 cup.
3. Add the jam, you can use any of the mentioned above, I used mixed fruit jam as I had it at home. Cook till it dissolves.
4. Dissolve the corn flour to 1/4 cup water and add it to the boiling raisin mix. Stir on low heat till it thickens. Let it cool and then use as topping.  

PICTORIAL GUIDE

1. Sieve the all purpose flour, baking powder and baking soda 2-3 times. Keep aside.

 2. Beat the butter and sugar till light and fluffy.

3. Add half of the sieved flour mix and half of the milk and beat well.

4. Add the remaining flour and the milk and beat well once again.
5. Add the grape juice and mix it, do not beat much.

6. If the mixture seems a bit thick add 1-2 table spoons of grape juice or milk to it.

7. Dust the black raisins with flour and add them to the prepared batter. Mix lightly.

8. Line the muffin cups with paper liners.
9. Fill the muffin cups till about 3/4.

10. Bake in a pre heated oven at 180 degrees for 15 - 20 minutes or till the skewer or toothpick comes out clean.

HOME MADE BLUE BERRY TOPPING

1. Take a heavy bottomed pan, add the black raisins and the grape juice to it.

2. Boil and simmer on low heat till it reduces to 3/4 cup.

3. Add the jam, you can use any of the mentioned above, I used mixed fruit jam as I had it at home. Cook till it dissolves.

4. Dissolve the corn flour to 1/4 cup water and add it to the boiling raisin mix. Stir on low heat till it thickens. Let it cool and then use as topping.  

HAPPY BAKING!! 😊