Blueberry Lemon Cupcakes

In honour of the Duke and Duchess of Cambridge giving birth to a baby boy here are some blueberry lemon cupcakes to celebrate!

I love the classic combination of blueberry and lemon, in this recipe the sweet blueberry buttercream is perfectly balanced by the tart lemon curd at the core of the cupcake. The frosting is a swiss meringue buttercream with a fresh blueberry compote mixed through, giving it an intense fruity burst. 

Blueberry Lemon Cupcakes (makes 6)

• 40g butter (room temp)
• 140g caster sugar
• 120g plain flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 120ml milk
• 1/2 tsp vanilla extract
• zest of 1 lemon
• 6 tsp lemon curd

1) Preheat the oven to 170°C 

2) Combine the butter, flour, sugar, salt and baking powder in a freestanding electric mixer with the paddle attachment, (or use a hand held mixer), beat on a slow speed until all the ingredients are combined to a sandy consistency.

3) Mix the milk, egg and vanilla in a separate bowl then add slowly to the cake mix, beating at a slow speed until everything is evenly combined forming a smooth batter, (approximately 3 mins).

4) Stir through the grated zest of one lemon.

5) Spoon the mixture into the paper cases, filling them 2/3 full. 

6) Before baking spoon 1tsp of lemon curd into the centre of each cupcake.

7) Bake the cupcakes for 20-25 minutes or until lightly golden brown and springy to touch.

8) Allow cupcakes too cool completely before icing. 

This cupcake mixture is one of the runniest ones I have used, but have faith, this is normal and results in beautifully light and moist cakes.

Blueberry Compote

• 250g blueberries
• 1-2 tbsp caster sugar (depending on taste)
• Juice of 1/2 lemon

1) Combine all the ingredients in a pan and simmer on a low heat until all the sugar dissolves and the mixture becomes a jam-like consistency, (approximately 5 mins).

Blueberry Swiss Meringue Buttercream

• 2 large egg whites
• 140g caster sugar
• 150g butter (room temp)
• 4 tbsp blueberry compote

1) Over a pan of boiling water combine the egg whites and sugar, whisk continuously until the sugar has completely dissolved and the mixture is warm to touch. (approximately 5-8 mins electric whisk highly recommended)

2) Take the mixture off the heat and continue to whisk until the mixture forms cool, stiff peaks (10 mins)

3) Turn the whisk down to a slow speed and continue to whisk whist adding the butter a tablespoon at a time (it is very important the butter is at room temperature).

4) Continuing to whisk at a slow speed add the blueberry compote.

5) If the mixture looks like it is becoming too runny, turn the whisk up to a high speed and whisk for a good 5-10 minutes.

6) Add food colouring if desired then decorate your cupcakes and enjoy!