J'adore자도르's video:

* 사용한 재료 - 스쿱 (손잡이 빨간 색) : 지름 5cm/ 24방 (https://coupa.ng/bGP4FQ) - 스쿱 (손잡이 파란 색) : 지름 5.8cm/ 16방 (https://coupa.ng/bGP4FQ) - 머핀틀 : 높은머핀틀 12구(https://coupa.ng/bJMhCat) - 머핀컵 : 지름 55mm 핀란드머핀컵(https://coupa.ng/bGP4Ud) - 펙틴 : 이건 아니지만 이런거 사용하시면 돼요 (https://coupa.ng/bGP4uq) - 크림치즈 : 필라델피아 ▶레시피 (높은 머핀틀 6개 분량) [컵케이크 반죽] 버터 78g 설탕 95g 계란 60g 박력분 96g 베이킹파우더 4g 우유 54g 블루베리 약 30알 소금 한 꼬집 [블루베리 크림치즈 프로스팅] : 영상에서 보여드린 배합에서 1.2배 증량하였습니다 크림치즈 120g 슈가파우더 34g 생크림 162g 블루베리잼 22g [블루베리 잼] 블루베리 80g 레몬즙 8g 설탕 32g 펙틴 2g 카시스리큐르 3g (생략가능) Dear subscribers from abroad, Sorry for not providing other languages for my live streaming. Instead, I wrote a recipe in English below. I hope it will be helpful. Thank you :) ▶Ingredients (for 6 cupcakes) [Cupcake batter] 78 g butter 95 g sugar 60 g eggs 96g cake flour 4g Baking powder 54 g whole milk About 30 blueberries (fresh or frozen) A pinch of salt 1) Put soft butter at room temperature in a bowl and beat it gently. 2) Add salt and sugar. Whip with a hand mixer until the color of butter becomes bright and the volume is about 1.5 times larger. 3) While whipping, add eggs at room temperature gradually in several times. 4) Sieve cake flour and baking powder in 3) and fold lightly with a spatula. 5) Add milk at room temperature and mix with a spatula. 6) Scoop the batter into the cupcake papers and fill about 60% of the way up. Add 5 blueberries per each cup. 7) bake at 160 ℃ (320 ℉) for 23 minutes. (I used Unox convection oven) * When using a conventional oven, bake it by raising the temperature to about 10 degrees Celcius, and it may take longer to cook.  * Preheating is always required. For small ovens, use them after warming up for 20 to 30 minutes or more. (In the case of a small household oven, the preheating temperature should be about 20 degrees higher than the baking temperature.) [Blueberry Cream Cheese Frosting] 120g Cream Cheese 34g Powdered Sugar 162 g Heavy whipping cream 22g Blueberry Jam 1) Put cream cheese at room temperature in a bowl, mash with a spatula to loosen it without lumps. 2) Add sugar powder and mix them with a spatula. 3) Add cold heavy cream and blueberry jam. Both must be cold enough. 4) Whip firmly until a whipped mark remains. 5) Put the cream on top of the cupcakes using a scoop. [Blueberry Jam] 80 g Blueberries (fresh or frozen) 8 g lemon juice 32 g sugar 2g Pectin 3g Crème de cassis (optional) 1) Add crushed blueberries to the pan. 2) When the temperature of the ingredients in the pot is between 4 ~ 50 ℃ (104 ~ 122 ℉), add the mixed pectin and sugar and mix quickly with a whisk.   * Pectin is very easy to clump when the temperature is low or high, so be sure to keep the temperature and mix evenly as soon as you put it in. 5) When it starts to boil to the middle, boil it for another minute and let it cool down. 6) Add blackcurrant liquor (can be omitted) * Pectin is a natural coagulant extracted from fruits, which acts to harden jams and jelly. If you add pectin when making jam, you do not need to heat it for a long time, so you can make a jam that is brighter and more vivid in color and more flavorful and scented than that made by boiling over a long period of time. If you don't have pectin, you can make blueberry jam in the usual way. (Fruit: sugar = 2: 1 ratio, heating until thick)