A burst of flavour!

This weekend I started my 21st birthday celebrations early at home, which gave me the time to even bake some yummy treats, even between the celebrations.
These light blueberry and lemon cupcakes are the perfect treat when you're looking for something light. The sharp lemon, along with the bursts of blueberry throughout the cakes is a match made in heaven and will be sure to please everyone!

Lemon and Blueberry cupcakes 

Prep time: 30 minutes
Cooking time: 12-15 minutes
Serves: 5 cupcakes

Ingredients: 

For the cakes:

  • 150g softened butter 
  • 150g caster sugar 
  • 3 free-range eggs 
  • 150g plain flour 
  • 1tsp baking powder 
  • 1 punnet of Blueberries
  • 1 tbsp flour for coating the blueberries
  • Zest of a whole lemon 
  • Juice of half a lemon 
For the icing: 
  • 100g softened butter 
  • 200g icing sugar 
  • juice of 1/4 lemon 
  • blueberries to decorate 

Method: 

Firstly, preheat the oven to 200 degrees Celsius, and line a cupcake tray with cupcake cases. 

 Place the softened butter, and caster sugar into a bowl and mix together thoroughly until they are of a creamy consistency. 

 Next add the eggs, one at a time, making sure to mix well between each addition to avoid the mixture curdling. However, don't worry if it does curdle, this can easily be fixed when you add the flour later on. 

 Once the mixture is combined add the lemon zest and juice, as well as the flour coated blueberries (this stops them sinking to the bottom!). Then sift the flour and baking powder into the bowl, and carefully fold the mixture with a metal spoon or spatula using a figure of eight action. 

 When the flour is fully incorporated, using an ice cream scoop, fill the cupcake cases until they are 2/3 of the way full. Place into the oven for 12-15 minutes, or until they are of a golden brown colour and springy to the touch. 

 Once the cakes are done, place on  wire cooling rack to allow them to cool completely. 

 Meanwhile, place the softened butter and sifted icing sugar into a bowl and thoroughly mix them together until the icing is smooth. Add the lemon juice a little at a time, until it reaches a piping consistency. 

 Prepare a piping bag with the nozzle of your choice (I used a Wilton 2D), and place the icing inside. 

 Pipe onto the top of the cooled cakes in a circular action, starting from the outside. Once done then place two blueberries on top for decoration. 
Happy Baking!





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