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Lemon blueberry cupcakes


Cupcakes

Ingredients 10
Servings 24
Time 18-20 mins

Ingredients

  • 500
    g
    vanilla cake mix
  • 125
    ml
    milk
  • 180
    ml
    oil
  • 2
    eggs
  • 125
    ml
    lemon juice
  • 25
    ml
    lemon curd
  • 125
    ml
    fresh or frozen blueberries
  • 30
    ml
    water
  • 125
    g
    butter, room temperature
  • icing from vanilla cake box
 

Method

 

Preheat the oven to 180°C. Grease or line a 12-hole muffin tin. Make the cupcakes according to the package instructions, using the lemon juice for part of the liquid.

Bake cupcakes for 18-20 minutes and let them cool down. Place the blueberries and water in a small saucepan. Heat over medium heat. Use a wooden spoon to stir and to smash all the berries. Simmer until the berries are softened and the mixture has thickened slightly.

Take off the stove and cool. Beat the butter until creamy. Add the blueberry mixture and beat until completely mixed. Slowly add the icing sugar until it is a spreadable consistency. Use a teaspoon or apple scorer to remove the centre of the cupcakes.

Fill with lemon curd and top with the blueberry butter cream. Refrigerate until serving.

 

 

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