Blueberry cupcakes with creamy lemon frosting

Blueberry cupcake with creamy lemon frosting

I think that one of the most underrated flavour combinations is lemon and blueberry, most specifically, lemon butter and blueberry. I was very excited to see a punnet of Australian blueberries for sale at my local green grocer earlier in the week, and with several lemons around the house, I wanted to make the little gems. I took a lovely plate full to work today and shared them around the neighbourhood too. I think they were delicious. I’m pretty sure you’ll like them too. Do it. You know you want to. Make yourself some lemon and blueberry cupcakes.

Makes 24 little cupcakes

Blueberry cupcakes

1 cup frozen blueberries
1/4 cup milk
1/4 teaspoon vanilla paste
2 eggs, lightly beaten
125 grams butter, melted
3/4 cup caster sugar
2 cups SR flour, sifted

Creamy lemon frosting

200 grams butter, softened
2 cups pure icing sugar, sifted
3 tablespoons lemon curd
2 whole lemons (for both the zest and juice)
24 whole fresh blueberries (for decorating)
1 tablespoon lemon curd (for decorating)

To make the cupcakes, allow the blueberries to defrost. Preheat the oven to 190oC. Puree the blueberries. (I didn’t want to use a noisy appliance to do this, so I chopped them up with my kitchen knife and pushed them through a sieve. The blue skins add a lot of flavour, so having smooshed them into near oblivion, I added those from the sieve.) Combine the blueberry puree, eggs, milk and melted butter. Whisk the wet ingredients together. Combine the flour and sugar well. Fold the wet ingredients through the dry ingredients. Mix till thoroughly combined. Butter a mini-cupcake pan. Fill the cupcake pan and bake for approximately 15 minutes, or until a skewer inserted into the middle cupcake comes out clean. Allow the cupcakes to cool slightly in the pan before removing them to cool completely on a wire rack.

To make the frosting, remove the zest from the lemons in long thin strips. If you don’t have a zester to do this, remove the yellow zest with a vegetable peeler, being careful to avoid removing the bitter white pith, then finely slice into julienne. Set the zest aside for decoration. Slice the lemons in half and extract the juice. Beat the butter and add half the icing sugar. Beat till well combined and beginning to become light and fluffy. Add the lemon juice and lemon curd and combine. Add the remaining icing sugar and beat until the frosting is incredibly light and fluffy.

To decorate, scoop the frosting into a piping bag fitted with a star shaped nozzle. Beginning at the edge of the cupcake, pipe a swirl of frosting. Drop a little lemon curd atop each cupcake and arrange the lemon zest on top. Place a single blueberry on the very top of the cupcake and arrange the cupcakes on a serving plate. Enjoy!

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About Susan

Susan is the ACT Convenor of the Women's International League for Peace and Freedom. She is currently undertaking a PhD in International Relations. Susan continues to work on the Annual Civil Society Dialogue on Women, Peace and Security.
This entry was posted in In-Betweens and tagged , . Bookmark the permalink.

2 Responses to Blueberry cupcakes with creamy lemon frosting

  1. Rachel W says:

    These are so delicious! I have made them a few times- such a yummy recepie!

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