With the berry season drawing to a close I feel the need to make as many berry dishes as I can. I love making cupcakes , they are so quick to make and can be ready in under an hour. You can swap the blueberries for raspberries or something like choc chips or poppy seeds . The recipe is so versatile . These are topped with a white chocolate butter cream and for extra decadence drizzled with some blueberry purée .
LEMON AND BLUEBERRY CUPCAKES
250ml castor sugar
5ml vanilla extract
7ml baking powder
3ml bicarbonate of soda
250ml sour cream
Grated rind of 1 large lemon
250g blueberries plus extra for decorating
WHITE CHOCOLATE ICING
500ml icing sugar
125g white chocolate, melted and cooled
30ml lemon juice
30ml castor sugar
Cream the butter and castor sugar until light and fluffy. Add the eggs one at a time beating well after each addition.Beat in vanilla. Sift the flour, baking powder and bicarbonate of soda. Add to the creamed mixture together with the sour cream and mix until combined. Mix in the lemon rind and very carefully fold through the blueberries. Spoon the mixture into paper lined muffin cups and bake at 170C for 20-25 minutes or until a skewer inserted into the cakes comes out clean.
Remove and cool on a rack. When cold, top with icing and drizzle with blueberry puree.
Icing: Cream the butter until very pale. Add the icing sugar and and milk and beat well.
Gradually beat in the cooled white chocolate. Spread or pipe onto the cupcakes.
Puree: combine the blueberries, lemon juice, water and castor sugar in a small pot and simmer until reduced. Press the mixture through a sieve and cool until thickened. Drizzle over the icing.