Lemon and Blueberry Cupcakes (makes 12 large cakes)
- 125g unsalted butter (softened)
- Juice and zest of 1 medium lemon
- 3/4 cup caster sugar
- 2 medium eggs
- 1 1/2 cups self-raising flour (sifted)
- 1/2 cup milk
- 1/2 punnet of blueberries
- 1/2 cup unsalted butter (softened)
- 1 1/2 cup icing sugar (sifted)
- juice of 1/2 a lemon
- Food colouring (optional)
- Glitter or other decorations (optional)
Preheat oven to 180C. Beat butter, lemon juice and zest, and caster sugar in a bowl with an electric mixer until light and fluffy (about 2 minutes on medium-high speed). Beat in eggs one at a time, until well combined. Stir in the sifted self-raising flour and milk in two batches until all ingredients are mixed in well. Lastly stir through the blueberries. Spoon mixture into a lined 12-hole muffin tray. Bake cupcakes for 15-20 minutes then leave to cool on a wire rack before adding frosting. Note, if you want your cupcakes to be domed in shape, cook them in a slightly hotter over (~200C).
To make the lemon frosting, mix the icing sugar and butter with electric beaters for about 5 minutes. Add lemon juice once all the icing sugar is mixed in. Mixture should be firm enough to pipe and hold its shape. Add more icing sugar if mixture is too runny. To make two-toned frosting like I did (lilac and yellow) colour half of the buttercream with purple food colouring and use it to fill half of the piping bag. Fill the other half of the piping bag with the other coloured buttercream. Pipe swirls of buttercream onto cooled cupcakes, then decorate as desired. I used a wilton 2D tip to pipe my swirls and edible glitter and handmade royal icing flowers as a finishing touch.
Happy Baking x