Preheat the oven to 200°C, 180°C fan oven, Gas mark 6. Place 12 muffin cases into a muffin tray or grease the tray. Beat the Stork with Butter and sugar with a mixer until light and fluffy. Beat in the eggs one after another.
Fold in the flour and mix in the blueberries.
Divide the batter evenly between the muffin cases. Bake in the preheated oven for approximately 20 minutes. Check the cakes are done by inserting a skewer. If it comes out clean, they are done. Transfer cupcakes to a wire rack and allow to cool completely.
In the meantime, beat 75g Stork with Butter and the icing sugar until smooth.
Stir in cream cheese. Spread the cream onto the top of the cooled cupcakes.
Decorate them with flowers made of blueberries and halved raspberries. Your Blueberry Flower Cupcakes are ready!
- Temperature: 180C oven, 160C fan, Gas 4 oC
- Baking time:
- Serves: 12