Jeriel's Snack Box - Butter Cupcakes with Blueberry Filling

It was Jeriel's first day at his new play school. I was in fact more excited then he was. Probably he was still too young to understand the meaning of 'school'. It was not only new to Jeriel but also a new experience to me. I was told by the principal that Jeriel could bring his own snack from home for his 10am snack time although food will be provided if students didn't prepare theirs. Jeriel's today's snack box was a simple one; a slice of wholemeal bread with his favourite rojak spreads, i.e. margarine, fruit jam and peanut butter, plus a packet of Luxury vegetable crackers.

I was told by the principal that Jeriel was considered very well behaved for this was his first time and first day at school. He cried once during the first half an hour when he couldn't find trace of me and his kakak. We were actually hiding at a corner. After his break, seeing everything was fine, we went off. He was totally fine after that. Looked absolutely happy when I went back to pick him up. Thank God for Jeriel's first day at school. It was early after dinner. Marinated two chicken thighs for tomorrow then proceed to bake a batch of simple Butter Cupcakes for Jeriel's snack tomorrow. Thank you Edith for the lovely strawberry paper cups. Was trying to give Jeriel something not so heavy as snack. Got to give room for his lunch after school. Filled the cupcakes with blueberry pie filling to make them a little more interesting for this kid.

Butter Cupcakes with Blueberry Filling
Makes 12 small cupcakes

Ingredients:
120g butter, at room temperature
100g castor sugar
2 eggs, lightly beaten
1/2 tsp vanilla essence
120g self raising flour, sifted
4 tbsp milk
60-80g blueberry pie filling

Method:

1. Line small muffin tray with paper cups, or get ready nut and party cups.
2. Combine butter and sugar in a mixing bowl. Beat with the paddle attachment of mixer at medium-high speed until light and creamy. Scrap mixture down from the sides of the mixing bowl once in a while to ensure mixture is evenly mixed.
3. Gradually beat in eggs, mixing well before each addition. Add in essence.
   Fold in flour and milk to make a soft dropping consistency.
4. Spoon one tablespoon of batter into each baking cup. Using a teaspoon, spoon blueberry filling into centre of mixture. Top with another tablespoon of mixture, or more, to enclose the filling and such that each cup is 2/3 filled.
5. Bake in preheated oven at 170 degC for 15 minutes or until cooked when tested with a skewer inserted into the centre of cupcake comes out clean.
6. Cool on wire rack. Serve or store in air tight container.