These were a big crowd-pleaser at home, inspired by a recipe I saw in Martha Stewart’s cupcake book, and one for those who find your average cupcake icing too sweet. Plus, it’s got fruit in it, so it’s healthy… right?
- 150g caster sugar
- 150g unsalted butter
- 3 eggs
- 150g self-raising flour
- zest of 1 lemon
- 100g-200g frozen blueberries
(I didn’t actually weigh them, but it’s up to you on how much you want in your batter)
- 2 tsp blueberry powder
- 180g full-fat cream cheese
(or just one tub, non-family size)
- 30g (or 1/4 cup) icing sugar
- 235 (or 1 cup) double cream
- 1tsp vanilla bean paste
- 1tsp blueberry powder
+ fresh blueberries to decorate
(Makes approx. 16 medium cupcakes)
- Pre-heat your oven to 175C and prepare your cupcake cases.
- Cream together the softened butter and sugar until light and fluffy.
- Gradually beat in the beaten eggs until combined (don’t worry if this splits the mixture. You can add a spoonful of the flour if this happens).
- Fold in the sifted flour.
- Add the frozen blueberries and lemon zest and fold through until combined.
- Fill your cupcake cases and bake in the oven for approximately 15-20 minutes, or until a skewer comes out clean.
- While waiting for your cakes to cool, start on your icing/topping/frosting. Beat the double cream until just over-whisked; you’re looking to go past the soft-peak stage until it turns stiff and resembles something a little looser than clotted cream. Set aside in the fridge for now.
- Whisk together the sifted icing sugar, cream cheese and vanilla until combined.
- Now fold through your beaten double cream and blueberry powder until combined and thick. If you’re piping your icing like I did, fill a piping bag with your mixture now. Place it in a fridge while you wait for your cakes to cool.
- When everything is cooled, ice and decorate your cakes and serve! Store in a fridge for up to a 3 days.