Mini Birthday Cupcake Ideas | Blueberry Jam Cupcakes

Makes 9-12 cupcakes (depends on the size pans you'll using)
(Part A)
Blueberry Jam Recipe 

Ingredients
130g fresh blueberries (washed, picked over)
35g golden granulated sugar
1 tsp white vinegar or lemon juice
2 tsp cornflour or pectin + 5 tsp water

Method:
1) In a saucepan, over medium heat, add blueberries, golden granulated sugar, white vinegar, stirring occasionally, bring to a boil, mash completely. add the cornflour mixture, cook until it is the desired thickness, continue boiling for one more minute.

2) Remove the pan from the heat. Carefully ladle hot jam into the prepared dry jars, just right to the top, seal the jars while still hot, upside down, until the jam is cold, refrigerate within a week.

(Part  B   )
Toasted walnuts 65g, optional
Mixed nuts  65g-100g, optional
(almonds, hazelnuts, cashew nuts and pistachios)

(Part C) 
35g butter
35g milk
10g granulated sugar
2 egg yolks, cold
a pinch of sea salt
1/2 tsp honey or vanilla extract
35g cake flour
2 egg whites, cold
1/2 tsp distilled vinegar
35g granulated sugar

Preheated oven to 120ºC-150ºC and steam bake with both top and bottom heat without fan assisted for 25 minutes, 

(Part D)
To Assemble
300ml double cream, cold
3 tbsp granulated sugar

Just adding a few tablespoons of fresh milk or cream to the grainy whipped cream and whisk it. 
Over whisked cream have it looking smooth once again.

Recipe Source: Josephine's Recipes

For more details please check out video down below.