It is World Baking Day tomorrow, which I didn’t even know exists until now, but watching the Food-Network channel I saw an advert about it and this gave me a good reason to bake.
Ha-ha, like I would ever need one 🙂
When I saw these gigantic blueberries at the grocery store yesterday, I immediately bought 2 packs, one for my kids -they love it, and one for baking. They looked so fresh and juicy and they really were like that!
- 125g softened unsalted butter
- Juice and zest of 1 lemon
- 1 cup brown sugar
- 2 eggs
- 1 tsp baking powder
- 1 1/2 cups flour
- 1/2 cup milk
- blueberries (as much as you think is good enough for you, I used 350 g for this recipe, about 200 g in the batter and the rest in the frosting)
For the frosting:
- Blueberries crushed in a food processor
- 300 ml double cream
- 2 Tbsp icing sugar
- 1 Tbsp lemon juice
- Food colouring (optional, I put 2 drops of Lilac)
- Glitter or other decorations (optional)
Preheat oven to 200C.
Beat the butter with the sugar, add lemon juice and zest too in a bowl with an electric mixer until light and fluffy (about 2 minutes on medium-high speed).
Beat in the eggs one at a time, until well combined. Stir in flour and milk in two batches until all ingredients are mixed but don’t over beat!.
Lastly stir through the blueberries with a spatula.
Spoon the mixture into a lined 12-hole muffin tray. Bake the cupcakes for 15-20 minutes then leave to cool on a wire rack before adding frosting.
To make the frosting, put 1 tablespoon of icing sugar, the lemon juice and about 150 g blueberries in a small food processor and make it a fine mixture.
Beat the double cream with the remaining sugar and the blueberries from the food processor until you get a stiff consistency.
Pipe swirls of blueberry cream onto cooled cupcakes, then decorate as desired. I used edible glitter on some and fondant flowers as a finishing touch.