|The Press Club: Modern Greek Cookery|
|by George Calombaris|
At the Melbourne Age Good Food Guide Award 2007, The Press Club was awarded two prestigious chef hats and awarded Best New Restaurant in Victoria.
Results 1 - 10 of 120 for blueberry cupcake
Sift dry ingredients together to mix well. cut in the butter until mixture resembles coarse crumbs. Whisk egg vigorously to incorporate air and make ...
Cream butter and ... tins until done. 30 to 34 cupcakes. Wash berries, put in colander with paper towels until dry. Sprinkle flour over. Put in batter last.
Sift together flour, ... spoon. Put in cupcake tins and sprinkle with cinnamon-sugar mixture on top before baking. Bake at 375 degrees for 20 to 25 minutes.
Combine shortening and ... Carefully fold in blueberries until each cupcake paper is 3/4 full. Sprinkle sugar on top. Bake at 375 degrees for 20 minutes.
Cream butter, sugar ... 2 inch - approximately 45 minutes at 350 degrees. Cupcakes - approximately 20 to 25 minutes at 350 to 375 degrees. (Augustaville)
Beat together the sugar, Crisco, eggs, vanilla, and milk. In another bowl combine the flour, baking powder and salt. Blend all together and add ...
Beat spray and ... berries (prevents berries from resting on bottom of cupcakes). Fold into batter. Bake at 350 degrees for 30 minutes. Makes 12 cupcakes.
Beat cream cheese, ... cream cheese mixture. Bake in 350 degree oven for 15 minutes. When cool, top with blueberries and refrigerate. Makes 24-30 cupcakes.
Cream butter and sugar. Add eggs and vanilla. Sift dry ingredients. Add alternately to batter with milk. Add blueberries which have been floured. ...
Combine first 6 ingredients. Gently fold in blueberries. Bake at 425 degrees for 17 minutes.
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