I made these cupcakes for Mother’s Day for my Mum and my boyfriend’s Mum. I’ve been looking for tasty sounding cake recipes that aren’t chocolate because my boyfriend and I (Rien for those of you that don’t know him) have given up chocolate for lent. I have a rule that when I can’t eat chocolate, no one can – well not that I bake anyway!
We went to Rien’s parent’s house on Saturday and I had decided to take everything I needed to make the cupcakes with me as I didn’t have time to make them before we went. I couldn’t get the blueberries when I did my weekly shop so we were going to stop and get them on the way. After we’d got the blueberries I realised I’d forgotten the lemons and my ice cream scoop I use to fill the cases with so we had to stop at another shop. It was then a few hours later when I came to ice the cupcakes when I realised I was 50g short of icing sugar so had to go out again! I don’t think I’ll be baking somewhere other than my own kitchen for a while!
All the messing around was worth it though, these cupcakes are really tasty. I think it must be the soured cream in the mix that makes the texture of the cupcake different to normal cakes. However the icing does have a strong lemon flavour – if you like lemon you will love them; if lemon isn’t really your thing you might want to tweak the butter cream slightly (details below).
For the cupcakes:
500g plain flour
1 tsp bicarbonate of soda
1/2 tsp salt
225g butter or margarine
200g caster sugar
1 tsp vanilla extract
Zest of 1 lemon
490g soured cream
120g fresh blueberries
- Preheat the oven to 180ºC. Mix the flour, bicarbonate of soda and salt in a bowl and leave to one side
- Cream the butter and sugar in a bowl until light and fluffy
- Add the eggs 1 at a time mixing after each then add the vanilla and lemon zest
- Add the dry mix in 3 parts alternating with the soured cream making sure you end with the dry mix. Stir in the blueberries
- Spoon mix into cases making sure they are two-thirds full. Bake for 16-20 mins – test with a cocktail stick to see when they are cooked The cupcakes will look quite pale so do not leave them in longer expecting them to turn light brown
- Allow to cool completely on a wire rack
For the frosting:
225g unsalted butter
225g full fat cream cheese
1 tsp vanilla extract
950g icing sugar
Yellow food colouring (optional)
Blueberries to decorate (optional)
- Cream the butter and cream cheese until smooth
- Add the vanilla, lemon zest and juice and stir until combined
- Add the icing sugar a little at a time making sure all is combined before adding more
- Add yellow food colouring if you are using it. I wanted a pale yellow colour but this is up to you.
If you would prefer the icing to have a more subtle lemon taste, add just the lemon zest and not the juice. Instead add 1- 2 tbsp of milk until you get the right consistency – should be smooth and shouldn’t run off a spoon.
Original recipe can be found at: http://www.foodnetwork.com/recipes/lemon-blueberry-cupcakes-with-lemon-cream-cheese-frosting-recipe.html