Lemon and Blueberry Cupcakes
There is nothing more delicious than baking with fresh homegrown produce that are in season. These Lemon and Blueberry Cupcakes are light, fluffy and sweet, with a little tang from the lemon and fresh blueberries.
I will get round to doing a post about my three girls, and keeping hens. A few people have asked me about them after reading my blog. I’ve kept chickens for nearly 10 years now and I would not be without them. As well as making wonderful pets they reward you with super fresh eggs that hold their shape when poached and have a bright orange yolk, they are completely different to the aged and pale things you buy from a supermarket.
Like most fruit and veg I grow blueberries are easy to care for and require minimal attention, remember I’m not the best gardener! They need to be planted in ericaceous soil which you can buy from any garden centre. They are happy in pots which makes it easy to accommodate their particular soil requirements.
Kids will enjoy helping you make these. I say that but for those of you who know me know I have no patience with kids when it comes to baking! I love kids but If I’m baking and it’s my name going against them then they need to be perfect. However I must point out my piping skills are pretty poor and a child might have done a better job. I sent the above photo to my cousin asking if it was good enough for the website as I’m conscious about the shoddy piping. Her response was ‘what you lack in piping skills you make up for in camp’, I accepted that as a complement and took is as ‘yeah it’s pretty’.
Enjoy ?
Contents
Lemon and Blueberry Cupcake Ingredients
3 Large eggs
Approximately 200g of:-
Caster sugar
Unsalted butter, room temperature cut into cubes
Self-raising flour, sift
1 tsp Vanilla extract
1 tsp Baking powder
90g Fresh blueberries
Zest of one lemon
Lemon Cream Cheese Frosting
125g soft cream cheese, I use mascarpone
60g Unsalted butter, room temperature
150g Icing sugar, sift
1 tbsp Fresh lemon juice
Zest of one lemon
200g Icing sugar, sift
Extra lemon zest and blueberries to decorate
Lemon and Blueberry Cupcakes
Step one: Preheat the oven to 180 C/ 170 C fan/ gas mark 4. Line a muffin tin with 12 muffin cases. Weigh the three eggs (including the shells), this will be the weight you need in caster sugar, unsalted butter and self-raising flour.
Step two: Beat the butter with the sugar until pale and fluffy. Whisk in one egg at a time until the mixture is smooth.
Step three: Add the baking powder to the flour. Fold half of the flour into the wet mixture using a tablespoon, once combined add the rest of the flour and continue to fold. Now fold in the blueberries and zest until evenly combine.
Step four: Use the tablespoon to equally divide the mixture between the 12 muffin cases, ensure the cases are no more than 3/4 full otherwise they will spill over. Pop them into the oven for 20-25 minutes. The best way to check your buns are cooked is to stick a thin skewer into the centre of a bun, it should come out clean. If there is some batter on the stick then they need a little longer. Allow to cool for 45-60 minutes, do not attempt to decorate whilst the buns are warm as it will melt the frosting.
Lemon Cream Cheese Frosting
Step one: Whilst the cupcakes are cooling it’s time to start the frosting. Beat the cream cheese and butter together until well combined. Whisk in the 150g of icing until smooth then add the lemon juice and zest. Mix in the remaining icing sugar until it’s light and fluffy and can hold its shape. If you find the mixture is too soft to pipe put it in the fridge for 10 minutes. The frosting should be light and silky, not too stiff.
Step two: Swirl the frosting on the cupcakes using a piping bag. Pop 3 blueberries on top and sprinkle with lemon zest. Enjoy with a cuppa and put your feet up for 5!
Cake Tips
I use this basic recipe (minus the lemon zest and blueberries) for most of my cakes, it’s quick, reliable, and versatile. You have to follow the tips below to ensure your cake is light and fluffy!
The butter and eggs must be at room temperature.
Only beat in one egg at a time.
Don’t over work or beat in the flour, fold in until combined then stop.
Keep in an airtight container. Best consumed within 3 days, if they last that long!
Why not try Chocolate Mint and Roast Hazelnut Brownies
These are too good to keep to yourself, share with all your friends using the links below ??
