Look how gorgeous these cakes are, that purple swirl is just mesmerizing!
So yeah, blueberry lemon frosting, whoa, it's pretty and tasty, what more could you want? Maybe a blueberry vanilla cupcake to put it on.
These cupcakes are rich, buttery but super light and fluffy. With the addition of the blueberries, a fruity pop is in each bite of sweet vanilla heaven. I really think I have made my master vanilla cupcake recipe!
The frosting is creamy and luxurious without weighing down the lightness of the cupcake; the lemon zest and juice help cut (only slightly) the richness and the blueberry jam adds the delightful colour as well as an extra layer of blueberry taste.
These cupcakes look and taste of summer, the only thing more summerier (my vocabulary is amazing btw) than these cupcakes is either 1. a Victoria sponge layered with jam and fresh strawberries or 2. sipping some ice-cold fresh mango juice on a quiet french beach.
I have finally realised how much I actually complain about needing a hot holiday, sorry!
These cupcakes start with a little elbow grease. Most of the cupcake recipes I see don't require an electric mixer as there is no soft butter to cream, they normally use oil or melted butter. However, in this recipe, an electric mixer is so helpful. I cream the butter with the sugar for about 5-10 minutes until it is extremely light in texture, almost like a mousse.
I find creaming the butter with the sugar to be the most vital step in this recipe; it creates a gorgeous sponginess, tenderness and uniform texture which makes the cakes irresistible.
Using the best ingredients you can find is imperative to a great tasting cupcake. I use butter from a local dairy only a couple of miles down the road, the quality is guaranteed! Also, I use caster sugar from a brand which is the only sugar grown in the UK.
Call me an ingredient snob but I really do think it makes a difference!
I love to use buttermilk in any baking. Because it is acidic, it really tenderises baked goods such as cakes and pancakes. The buttermilk also reacts with the baking soda to produce little air bubbles which helps the cakes to rise.
Also, one final ingredient note, I used frozen blueberries in these cupcakes are they are available all year round, are cheaper than fresh blueberries and I think the blueberry taste is more "intense". It has that coffee shop blueberry taste without all of the artificial flavourings.
These cupcakes are so delicious and easy to make, heaven in every bite!
qotd - blueberry muffin or chocolate muffin?
Blueberry Lemon Cupcakes
Posted by Eve
- 85g butter, at room temperature
- 155g caster sugar
- 2 large egg, organic or free range
- 175g plain flour
- 15g cornflour
- 1 tsp. Baking powder
- 1/2 tsp. baking soda
- 175ml buttermilk
- 1 tsp. vanilla extract
- 75g blueberries, fresh or frozen but if frozen, do not thaw.
For the buttercream
- 60g butter, at room temperature
- 130g icing sugar
- 60ml whipping cream
- zest of 1 whole lemon
- juice of 1/2 a lemon
- 1 1/2 tbsp. blueberry jam
Exra blueberries to decorate, optional
- Preheat the oven to 170ºc/ 160ºc fan/ gas mark 3 and line a muffin tray with 12 cupcake cases
- Put the butter and sugar into a bowl of a freestanding mixer or use an electric mixer, beat well for 5 minutes until creamy in colour. The longer you whip it, the better! Whisk the eggs lightly in a cup and still beating, add the egg a tiny but at a time and beat very well after every addition.
- Sieve the flour, cornflour, baking powder, baking soda and a pinch of salt into a bowl. Whisk together the buttermilk and vanilla.
- Add the dry mixture and buttermilk mixture alternately into the butter, sugar and egg base with the mixer running on the lowest speed.
- Once all of the ingredients are added, whip the mixture on high for 5-10 seconds to thoroughly mix. Turn off the mixer and add the blueberries and fold in.
- Using an ice cream scoop, scoop slightly rounded scoops of the batter into the prepared tin. Bake for 18-22 minutes until risen and golden brown and when a skewer is inserted, it comes out clean. Leave the cakes in the tins for 1 minutes and then removed on to a wire rack to cool completely.
- Next, make the frosting. Put the butter into a bowl and beat it for 5 minutes until lighter in texture. Slowly sieve in the icing sugar, a little at a time, until all is added and is starting to resemble buttercream.
- Now, stop mixing and add the cream, lemon zest, lemon juice and jam. Beat again for 5-8 minutes until really light in texture and gorgeously purple.
- Once the cakes are cool, we can decorate the cakes. Put the buttercream into a piping bag fitted with a start nozzle and pipe the buttercream into a swirl or any other design and put 3 blueberries on top to decorate.
Store the cakes in the fridge for up to 4 days.
Store the cakes in the fridge for up to 4 days.