One of my all time Cupcake flavour combinations has to be Lemon and Blueberry. I’ve experimented with various recipes before but tend to fall back on my old faithful plain mix which never seems to let me down. All you ever need to remember is that all 4 main ingredients should weigh the same. So 2 eggs should roughly be 110g and therefore the flour, caster sugar and butter should be the same. I weighed the eggs once just to satisfy my curiosity and after that I now just do everything at 110g.
Makes Approx Small 12 Cupcakes
110g Self Raising Flour
110g Caster Sugar
110g Unsalted Butter (Softened)
Pot of Blueberries (mine was 125g)
Preheat the oven to 190c or 170-180c if it’s a fan oven.
Cream the Butter and Caster Sugar together for a few minutes until it looks light and fluffy and then slowly add the beaten egg a little at a time alternating with a teaspoon of the flour to stop it curdling.
Once the egg has been combined you’ll need to finely grate the lemon. I grated both because I really like lemon but it’s up to you.
Sieve in the flour and put the lemon rind in. (You are supposed to gently fold in the flour but I used the mixer as I could hear my son refusing to brush his teeth with his Dad so I wanted them in the oven quick.)
I then squeezed the juice of one of the lemons and slowly added that teaspoon by teaspoon until it had a nice dropping consistency.
I tossed nearly all of the Blueberries in about 1/2 teaspoon of flour and then stirred them in before spooning the mix into the cupcake cases.
Bake for about 15-20 minutes until golden brown.
Once they’d cooled I used the juice of the other lemon and a few tablespoons of icing sugar to make some super tangy lemon icing. I only iced a few of them as I wanted to try and freeze the rest for lunchboxes but obviously make more icing if you think you’ll eat them all.
I topped them off with a fresh blueberry and a few crunchy lemon sprinkles and they were delicious.
Don’t grate the lemon rind in advance as it will lose some of it’s moisture.
Tossing the blueberries in a little flour is supposed to prevent them from sinking to the bottom of the Cupcake and it certainly works for me.
Don’t buy cheap cases as they will come away from the Cupcakes when they start cooling.
Use a Muffin/Cupcake tin if you can as it holds the cakes in shape.