Lemon and Blueberry Cupcakes are so delicious and fresh, they are my go to recipe if I am ever asked to bake anything for a party or if I’m entertaining.
They look beautiful and so easy to prepare I thought I’d share my fool-proof recipe with you.
Lemon and Blueberry Cupcakes
Makes 12 small cupcakes
You will need
- 115g Self Raising Flour
- 115g Butter (room temperature)
- 115g Caster Sugar
- 2 eggs
- 100g blueberries
- 1 teaspoon lemon juice
- Lemon zest
- Preheat the oven to 175c/Gas Mark 4
- Start by combining the butter and sugar and whisk until fluffy.
- Add in the eggs and a teaspoon of freshly squeeze lemon juice and mix
- Add in 75g of the blueberries and the grated lemon zest.
- Sieve in the flour and gently stir.
- Spoon your mixture into your cake cases and place in the oven for around 10-12 minutes.
- Place a sharp knife in to one of your cakes, if it comes out clean your cakes are done.
- Leave your cakes to cool, whilst you start the buttercream icing.
You will need
- 75g of Butter
- The remaining blueberries (Save a few for decoration)
- 200g Icing Sugar.
- Beat the butter until fluffy.
- Chop the blueberries into tiny pieces and add to the butter.
- Sieve in half of your icing sugar and whisk. (This is the messy part! If you don’t have a mixing guard you can you a clean tea towel. Make sure you cover the bowl whilst you are mixing else you could end up with white icing sugar clouds in your kitchen!)
- Once it’s all mixed in add the other half. You are looking for a thick consistency. If it’s still too thin add a little more icing sugar. If it becomes too thick add a little just-off-the-boil water.
- Pipe your buttercream on to each cake and add a blueberry to the top to decorate.
You could always try experimenting with this recipe, substitute the blueberries for raspberries or strawberries, or how about removing the middle with the cupcake filling plunger and filling your cakes with fresh cream?
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