Berries and the freshness of lemons always remind me of summery days. I can’t always decide which berries are my favourite. I think it depends on the mood.
Blue berries are lovely just as it is or in some morning oats, health bars, in smoothies, ice cream and so the list goes on.
I made these cupcakes with one of my Lemon cake recipes. With this recipe you can choose to fill the cupcakes with Lemon curd or not; however the sharpness of the curd does make a lovely addition to the sweetness of the Blueberry Frosting.
The Blueberry drizzle can be made a day in advance in order for the liquid to be cooled completely
Ingredients for Lemon Cupcakes: (10 medium cupcakes)
175g unsalted butter, room temperature
175g golden caster sugar
70g plain flour
140g self-raising flour
2 lemons, finely grated zest & juiced
½ tsp lemon extract
Lemon curd (optional)
- Preheat oven to 160°C/ 140°F fan. Line a cupcake/ muffin tin with cupcake wrappers. (I used non-stick ones.)
- In an electric mixer with a paddle attachment the butter until soft and fluffy, add the caster sugar and beat until light and fluffy on a medium setting.
- Add the eggs one at a time, beating in between addition. (The mixture will look a bit weird at this stage, but carry on, it will get better.)
- Sift the two flours together and then add half of the flours into the egg and butter mixture then beat on a low setting. Add the grated lemon zest, juice and extract, then the rest of the flour and beat until smooth.
- Divide the batter up between the liners about ¾ full. Bake the cupcakes for 18 minutes long or until a skewer inserted in the middle comes out cleanly.
- Let it cool in the tin for 10 minutes and then cool further on a cooling rack before frosting.
Ingredients for Blueberry Frosting:
200g frozen blueberries
2 lemons, juiced
200ml unsalted butter, room temperature
500g icing sugar
20ml double cream
Pinch of salt
½ tsp lemon extract
Fresh blueberries (optional for decoration)
- This first step you can do a day ahead. In a heavy saucepan put the frozen blueberries and juice of the lemon and boil on a medium heat until blueberries have softened. Smash the blueberries to release all the juices. After the mixture has turned a deep purple and thicken slightly, let it cool down. When the blueberries have cooled push the blueberries through a sieve to remove any of the skins until the puree of the blueberries is left. Put that to one side in a covered container or jug. You can cool it further over night or move on immediately to the next step if puree is completely cooled.
- In an electric mixer with the paddle attachment, beat the butter until softened. Add the icing sugar cup-by-cup until it is all incorporated into the butter, as it thickens also add in the double cream and beat until fluffy.
- Add in the pinch of salt, half of the blueberry puree and lemon extract. Beat again until everything is incorporated. If frosting still seems to be too runny add an additional amount of icing sugar, if it seems too thick add in more cream to loosen it up.
- Carefully core a bit of the cupcake away, but not all the way through and fill it with your favourite lemon curd. Pipe the cupcakes in desired way. I used a star nozzle on my cupcakes.
- Then drizzle the left over puree over your frosted cupcakes if desired and then for decoration; top it off with a blueberry or two.
- Keep the cupcakes in the fridge until it is time to be enjoyed.