Sunday, June 29, 2014

For the cupcake batter:

• 1 2/3 cups plain flour
• 1/4 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 120g unsalted butter, softened
• 2/3 cup caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 1 tsp lemon zest
• 1 1/4 cups fresh or frozen blueberries (plus extra for topping)

For the icing:

• 180g unsalted butter, softened
• 250g cream cheese, softened
• 2 2/3 cups pure icing sugar, sifted
• 1/2 teaspoon vanilla extract
• ½ tsp lemon zest

For the sugared blueberries:

• Handful blueberries (approximately 12 – one per cupcake)
• 1 egg yolk
• 1/3 cup vanilla sugar

1. Preheat the oven to 170°C fan-forced
2. Sift flour, bicarbonate of soda, baking powder into a bowl and add your salt
3. Beat button and sugar in an electric mixer for 2-3 minutes until pale and fluffy
4. Add eggs, beating in between until each is combined
5. Add vanilla extract to your egg and butter mixture, then add sour cream and lemon zest
6. On slow speed, add your flour bit by bit until your cupcake batter is combined
7. Fold through blueberries
8. Line a 12 hole muffin pan with paper cases and pour your cupcake batter into the paper cases
9. Bake for approximately 20 minutes or until golden then let cool completely
10. While your cupcakes are cooling, make your icing following instructions below


1. With your electric mixer, beat butter and cream cheese together for 2 minutes or until pale and fluffy
2. Slowly add your vanilla extract, lemon zest and icing sugar until combined
3. Prepare your sugared blueberries by coating blueberries lightly with egg yolk, then rolling in vanilla sugar
4. Once your cupcakes have cooled completely, top with icing and finish with a sugared blueberry

I got this recipe from Kikki K's website, I got lazy and didn't make the sugared blueberries, but they still look and taste great! I've also got to practice my icing skills, I only took photos of the good looking cupcakes (I'm sorry to the ones who missed out getting snapped by me! haha!)

A word of warning, let the blueberries thaw (if using frozen blueberries) before putting them into the cupcake batter. Or else the blueberries will freeze your cupcake batter and you'll have to sit in front of the heater to thaw the blueberry cupcake batter. (not that it happened to me...)
This recipe is delicious if you feel like cooking up a nice batch of cupcakes! 
-Olivia. xx

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