This delicious cupcake is packed full of flavour. Fresh blueberries, lemon zest and a blueberry jam filling make for a perfect tea time treat.
preheat oven to 180C
Line two muffin trays with 18 cupcake papers
In a medium mixing bowl using a hand whisk, beat eggs together
Add vanilla bean paste and vegetable oil. Whisk until well combined
Add sour cream and warm water. Whisk well
In a separate bowl, sift flour, baking powder and bicarb soda. Whisk until combined
Zest the lemon and rub well into sugar until fragrant. Whisk into flour mixture
Pour wet mix into the dry mixture. Whisk until well combined.
Using an ice cream scoop if you have one, fill cupcake liners with mixture until a third full.
Carefully push blueberries into each cupcake. Make sure you leave some partly showing.
Bake in a moderate oven for 18 minutes or until slightly brown and firm to touch. Cool on a wire rack.
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.
In an electric mixer on med / high, beat 125g butter and 125g cream cheese for about 5 minutes or until very light and fluffy.
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.
Pipe icing onto cupcakes and drizzle with warmed blueberry jam. Put a blueberry or two on top. Enjoy.