Hello Lovelies, how was your weekend? Thanks for your patience with this week’s blog post. On Friday night as visitors arrived and I was doing last minute party prep, our water pump decided to have a little tantrum and stop working! My sink was full to the brim with dirty dishes, we hadn’t had dinner, bath or showers, and most shockingly, I had no water for my afternoon cup of tea! ( yes, I know) We had to meet clients at 7pm to load my party gear at the venue and finish up sorting flowers. It was a big night, which left literally zero time to work on my recipe. So, a heartfelt thanks for your patience. x
The vintage tea party I styled and catered for was a hit. I can’t wait to show you photos and tell you all about it. The best part was doing it with some of my girls and two special friends. My hubby was a legend loading and unloading two van loads full of my gear and coming to the rescue more than once to fix a broken drink decanter and set up my backdrop frame. I was so thrilled with how it all came together, especially the pastel vintage theme and matching sweets. My creative heart soared!
And now, to cupcakes. I know blueberries are a Summer fruit, but our lemon tree is full and I have been making jars of lemon curd to use up the surplus fruit. I thought it would be nice to combine blueberries with lemon which proved to be a match made in heaven. I filled my cooled cupcakes with blueberry jam, but you could easily substitute with homemade (or store bought) lemon curd if you like an extra zing for your zang. Top with lemon cream cheese buttercream and a drizzle of warm blueberry jam. Delish.
Blueberry & Lemon Cupcakes
This delicious cupcake is packed full of flavour. Fresh blueberries, lemon zest and a blueberry jam filling make for a perfect tea time treat.
Ingredients
- 2 eggs, lightly beaten
- 1 tsp vanilla bean paste
- 1 cup vegetable oil
- 1 cup sour cream
- 1 cup warm water
- 2 cups plain flour
- 1 tsp baking powder
- 1 tsp bicarb soda
- 1 1/2 cups castor sugar
- 1 lemon, zested
- 1 punnet blueberries You can substitute frozen berries if you wish
- 1/2 cup blueberry jam Or lemon curd if you wish
Instructions
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preheat oven to 180C
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Line two muffin trays with 18 cupcake papers
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In a medium mixing bowl using a hand whisk, beat eggs together
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Add vanilla bean paste and vegetable oil. Whisk until well combined
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Add sour cream and warm water. Whisk well
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In a separate bowl, sift flour, baking powder and bicarb soda. Whisk until combined
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Zest the lemon and rub well into sugar until fragrant. Whisk into flour mixture
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Pour wet mix into the dry mixture. Whisk until well combined.
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Using an ice cream scoop if you have one, fill cupcake liners with mixture until a third full.
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Carefully push blueberries into each cupcake. Make sure you leave some partly showing.
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Bake in a moderate oven for 18 minutes or until slightly brown and firm to touch. Cool on a wire rack.
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When cool, using a sharp steak knife cut a cone shape out of the top of each cupcake. Place a spoon full of blueberry jam into each cupcake. Slice top off cone shape and return to cupcake. You can substitute lemon curd for the jam if you wish, for a more tart flavour. Top with lemon buttercream.
Lemon Buttercream
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In an electric mixer on med / high, beat 125g butter and 125g cream cheese for about 5 minutes or until very light and fluffy.
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Turn mixer onto the lowest setting and add approx 3 - 4 cups of icing mixture, a little at a time. Add dashes of cream as needed to get desired consistency. Add 1/4 cup of lemon curd. Mix well.
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Pipe icing onto cupcakes and drizzle with warmed blueberry jam. Put a blueberry or two on top. Enjoy.
That’s it from me tonight dear ones. It’s been a huge weekend and I’m ready to call it a day. If anyone has a favourite cupcake flavour you’d love a recipe for, I ‘d be delighted to hear from you. I’m always looking for new cupcake combos to develop. Have a wonderful week and I am already looking forward to connecting again on Saturday morning.
Until then,
xx
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