Blueberry and white chocolate chip cupcakes

Deliciously moreish fruity blueberry cupcakes, with tart-sweet berries and white chocolate chips. Easy to make. Perfect for afternoon tea!

My family, like many others, is pretty dispersed. I have one brother in the USA (with his wife and kids) and another brother in Israel (with his wife and kids). Meanwhile my parents are in the North West of England and we’re here in Cambridge – with only 200 miles between us, we’re quite close compared to the others!

For the first time in about a decade, we were all going to be in the same place at the same time. My daughter Kipper would get to spend time with both sets of cousins (all 8 of them!), I’d get to see my brothers, and my parents would somehow cope with a houseful of over-excited grandchildren. Phew!

My Mum – who deserves a medal! – made & hosted Friday Night Dinner and Shabbat lunch for all 16 of us, while remaining her calm and unflappable self. But, Shabbat afternoon tea is a pretty firmly rooted tradition in my family, and as well as the 16 immediate family members, the guest list extended to uncles and aunts, cousins, and all their associated spouses and offspring. Oh, and 3 Israeli relatives who also happened to be visiting the same weekend!

A baked abundance!

Mum had made her famous Dutch ginger cake, chocolate brownies, a parve cheesecake, a pear tart, and some peanut butter cookies for the afternoon tea, but she also asked me to bring some baked goods – just to be sure we’d have enough. I already had a box of meringues leftover from a recent Eton Mess, so I made some dairy-free millionaires shortbread and these delicious fruity blueberry cupcakes. The table was groaning under platters of cake – I wish I could have snapped a photo, but it was Shabbat! You’ll just have to imagine…

Kipper was very keen to help with the baking. Cupcakes are one of her favourite things to bake, as she gets to arrange the paper cases, weigh out ingredients, taste, stir & dollop, and ultimately, lick the beaters. Given that guests would likely have had a meaty Shabbat lunch, we made the cupcakes parve, by using vegan margarine instead of butter, and parve white chocolate chips. Otherwise this was our standard cupcake recipe with added fruit and chocolate.

(Do not, I repeat DO NOT, read the ingredients list on the packet of parve chocolate chips. If you think parve white chocolate has a single natural ingredient, you are mistaken. Just look the other way and mix them in. Nothing to see here.) 

Frozen blueberries

I used frozen blueberries because I always have a sack of them in the freezer! They are less likely to turn the cake mixture grey/purple when you stir them in, and I think they hold their shape better when baked, too. However, if you only have fresh, they’ll work just fine, I’m sure. Just be careful not to over-stir the mixture.

These blueberry cupcakes were a big hit at the afternoon tea. There was only one left, which Kipper scoffed once we were back home in Cambridge.

The recipe makes 12 cupcakes. Enjoy!

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📖 Recipe

Blueberry & white chocolate chip cupcakes

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Course Cake, Snack

Cuisine Vegetarian

Servings 12 cupcakes

Calories 134 kcal

Ingredients

  

1x2x3x

• 100 g plain flour (approx. ⅔ cup)
• ½ teaspoon baking powder
• 75 g vegan margarine or butter (approx. ⅓ cup)
• 75 g golden caster sugar (approx. ⅓ cup)
• 1 orange - zested
• 2 large eggs
• 75 g frozen or fresh blueberries (approx. ¾ cup)
• 40 g dairy-free (or regular) white chocolate chips (scant ¼ cup)

Instructions

 

• Preheat the oven to 180°C (350°F). Line a 12-cup bun tin with paper cupcake cases.
• Mix the flour and baking powder and set aside.
• Cream the margarine with the sugar and orange zest until light and fluffy.
• Beat the eggs in a separate bowl, then add about a third of the egg to the margarine mixture. Add a little of the flour (2-3 tbsp) and gently mix.
• Add another third of the egg, with a little more flour, and mix in.
• Add the final third of the gg, with another few spoons of flour, and mix to combine.
• Gently fold in the remaining flour to give a loose batter. If the batter is too stiff, add a little juice from the orange to loosen it.
• Gently fold in the blueberries and chocolate chips just until evenly combined.
• Divide the mixture between the paper cases. Bake at 180°C (350°F) for 12-15 minutes or until risen and golden, and a toothpick inserted into one of the cakes comes out clean.
• Cool on a wire rack, then eat at once or store for 3-4 days in an airtight container.

Notes

Approx. per cupcake: 134 calories, 7g fat, 2g protein, 16g carbs

Nutrition

Nutrition Facts

Blueberry & white chocolate chip cupcakes

Amount per Serving

Calories

134

% Daily Value*

* Percent Daily Values are based on a 2000 calorie diet.

Keyword blueberry, cake, chocolate

Tried this recipe?Let us know how it was!

Meanwhile, Kosher blogging group the Kosher Connection is celebrating its third birthday! Just like my family, the bloggers are spread all around the world. So we decided to have a virtual meet-up, and link up our recipes for the perfect potluck party.

I think these cupcakes would be just the thing to take along – they were certainly a hit with my family! – and because they’re parve they’ll go with anything! Have a look below to see what the other Kosher Connection bloggers are bringing to our party 😀

I’m also entering these cupcakes into a couple of other link-ups. 
We Should Cocoa is hosted by Choclette at Tin and Thyme, and the theme is Anything Goes for August, so there should be plenty of interesting ways to enjoy chocolate! 
Love Cake, hosted by Ness at JibberJabber, has the theme Pack Me A Picnic this month. These tasty cupcakes are the perfect thing to pack in a box and take along – delicious!