Posted by zheen | Posted in Picnic-Desserts | Posted on 03-09-2011
Blueberries are very common in European countries, North America and Asia. In one serving, you can get ¼ of your vitamin C daily requirement. It’s also equipped with dietary fibers; which is best if you’re on a diet. Compared with other fruits, the blueberry is a great source of antioxidants. Thus, it also helps you get away from diseases and development of cancer.
Great pastry chefs often spend a lot of time on shops making delicious cakes and pastries. Well, you don’t have to be one just to make a delightful cupcake that will be perfect for your picnic desert. You might be purchasing cupcakes in pastry shops for years, but this one will definitely re-invent yourself. With this recipe, you can make a healthy picnic dessert for your family.
There are many types of baking pans used in different kinds of baking recipes. If you are not careful enough, you may end up having the wrong kind of baking pan for your cake recipe. Read the recipe instructions carefully so that you can get the right pan for the recipe. In the blueberry-peanut cake recipe, you need to have the Bundt pan – a baking pan used specifically for baking cupcakes. This baking pan is usually 10 – 12 inches in diameter. For years, the Bundt pan evolved into many shapes and designs but it is always made of cast aluminum.
Bundt pans have a rich history. Over the years, 50 million Bundt pans has been sold all around the world. At first, it was a challenge to use until the release of Bundt pans made of aluminum – cakes do not stick anymore.
To check if the blueberries are fresh, take a look at its skin – a powder-like finish says that it’s fresh. Indigo colored ones are also great to pick. In case you have to store it in a refrigerator, always remember that it can only last for 3 – 5 days. Here is a great recipe with a touch of blueberries and peanuts.
■■ For the filling:
■ 1 can of crushed peanut filling
■ 3 cup(s) of fresh blueberries
■ 3 tablespoon(s) all-purpose-flour
■■ Cake Batter:
■ 3 cup(s) of all-purpose flour
■ 1 teaspoon of baking soda
■ 2 teaspoon(s) of baking powder
■ ¼ teaspoon fine salt
■ 1 ½ cup(s) of sugar
■ 1 cup of butter
■ 3 eggs
■ 1 cup of sour cream
■ 1 teaspoon of vanilla extract
■ Confectioner’s sugar
■ Heat oven to 350 degrees Fahrenheit.
■ Coat the Bundt pan with cooking spray.
■ In a large bowl, mix the crushed peanuts, flour, blueberries.
■ For the cake batter, mix the flour, baking soda, baking powder, and salt.
■ In a large bowl, combine the sugar and butter until it’s creamy. While mixing, add the eggs one at a time. Then you can add the flour mixture along with the sour cream.
■ Now you can put a spoon of the butter on the pan and top it with the blueberry mixture. Repeat the procedure with the rest of the mixtures.
■ Bake in 40 – 45 minutes.
■ Do not unmold the cupcakes until the rack has cooled down. Once you have removed the cakes, dust it with Confectioner’s sugar.
■ Now you can serve your homemade blueberry cupcakes with blueberry sauce, whipped cream, or anything you prefer.
It’s really great to have cakes served for dessert in picnics. However, what do you do if you there are lots of leftover blueberry-peanut cakes? Most people try to recycle it but they tend to compromise its delightful taste. The best thing to do with the leftovers is to save it for tomorrow or the next day while keeping it fresh, tasty, and presentable.
How do you do it?
The good news is, it’s pretty simple! If you have a baking pan, you just have to layer the cakes and seal it with a plastic wrap. You can also store it by multi-layering the cakes under an inverted bowl. If you have made a fluffy cake, sealing it might build up some moisture inside – that would compromise the cake’s features. You can try to make a small hole on the plastic wrap or insert a teaspoon under the edge of the inverted bowl to allow air to flow. After carefully wrapping the cakes, you can store it in the refrigerator for days. Some frosted cakes can last up to 4 months.
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