I refuse to accept that Autumn is on its way after the lovely summer we’ve had in London. And these little cupcakes are making the colder days just that little bit more bearable…
By plonking blueberries into the bottom of the batter, you get a lovely blueberry jam that forms with the zesty lemon cake. It is de-lish.
The best thing about these little pretties though is the cheesecake frosting. A mix of cream cheese, butter, sour cream and icing sugar, words cannot describe how good it is! A little naughty, but hey, blueberries are one of your five a day, right?
Makes 12 cupcakes:
125g softened butter
125g caster sugar
2 medium eggs
100g self raising flour (sifted)
2 tbsp of milk
2 lemons
For the frosting:
200g cream cheese
25g butter
1 tbsp sour cream
200g icing sugar
- Heat the oven to 180°C and set out 12 cupcake cases in a muffin tray. Drop 3 blueberries into each of the cases.
- Beat together the butter and sugar in a large bowl until fluffy. Add the eggs, flour, milk, the zest of the two lemons and little squeeze of juice. Fold the batter until smooth.
- Spoon 1 tbsp of mixture into each case, over the blueberries, and bake in the preheated oven for 10-15 minutes.
- Once cool, beat the cream cheese, butter and sour cream in a large bowl until light and fluffy. Gradually beat in the icing sugar until smooth.
- Dunk a spoonful of icing onto each cupcake and top with blueberries.
hello sugar 