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
3 eggs
1 tsp vanilla extract
Zest of 1 lemon
490g soured cream
120g fresh blueberries

1. Preheat the oven to 180ºC. Mix the flour, bicarbonate of soda and salt in a bowl and leave to one side
2. Cream the butter and sugar in a bowl until light and fluffy
3. Add the eggs 1 at a time mixing after each then add the vanilla and lemon zest
4. Add the dry mix in 3 parts alternating with the soured cream making sure you end with the dry mix. Stir in the blueberries

5. 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

6. 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)

1. Cream the butter and cream cheese until smooth
2. Add the vanilla, lemon zest and juice and stir until combined
3. Add the icing sugar a little at a time making sure all is combined before adding more
4. 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