Prep Time: 10 minutes
Cook Time: 18 minutes
Yield: 12
British blueberries are currently in season so when a blueberry cupcake flavour was requested I didn’t hesitate to give it a go. Blueberries are actually my favourite fruit!
I briefly looked into recipes before making these, but when I came to find one to follow, I realised they all used freeze dried blueberries….not something I could pop to Tesco to get! So I had to settle for a recipe without them (much to my disappointment!). I’ll order some in for the next batch I make!
- 210g plain flour
- 1 tsp baking powder
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 115g sour cream
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- 115g unsalted butter
- 200g granulated sugar
- 2 large eggs
- 150g fresh blueberries (lightly coated with 1 tbsp flour)
Method:
- Preheat the oven to 180C and line a muffin tin with cases
- In a large bowl, sift together the flour, baking powder, bicarbonate of soda and salt
- In a separate bowl, whisk together the cream, lemon zest and vanilla
- In a freestanding mixer, beat together the butter and sugar until place and fluffy
- Beat in the eggs one at a time
- Reduce the mixer to low and mix in 1/3 of the flour followed by 1/2 of the cream mixture
- Repeat until everything is just incorporated
- Gently stir in the blueberries
- Transfer the batter to the cases and bake for 15-18 minutes
- Let the cupcakes cool before frosting
- 1 tbsp granulated sugar
- 1/2 tsp corn flour
- 100g fresh blueberries
- 25ml water
Method:
- Mix all the ingredients together and bring to the boil
- Reduce heat and simmer for around 2 minutes – until the sauce thickens (I mashed the blueberries a little too!)
- Remove from the heat and leave to cool completely
- 230g unsalted butter – softened
- 320g icing sugar
- 1 tsp vanilla extract
- 2 tbsp double cream
- 2 tbsp blueberry sauce
- 12 fresh blueberries
Method:
- In a freestanding mixer, beat the butter for a few minutes
- Add the icing sugar and turn the mixer to low until everything is well mixed
- Add the vanilla, cream and blueberry sauce and beat for a few minutes until light and fluffy
- Frost the cupcakes and top with a blueberry
- If you have any blueberry sauce left, this can be drizzled over the cupcakes
The sponge on these were really tasty and stayed light and fluffy so I would definitely use this recipe again.
To be honest, I was a little disappointed with the frosting on these as I didn’t find it tasted very strong. However, I did have a bad cold at the time of tasting it so it may just have been my tastebuds as I was reassured that they tasted great by everyone that gave them a try!
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