This is how it's made Lemon and Blueberry Cupcakes

  1. Step 1

    Beat the Stork and sugar until light and fluffy.

  2. Step 2

    Add the lemon zest and one egg at a time beating well between each egg until smooth.

  3. Step 3

    Sift flour and gently fold into the mixture.

  4. Step 4

    Add washed and dried blueberries and mix in gently.

  5. Step 5

    Place the cake mix in the muffin tin lined with cupcake cases. Bake for about 25-30 minutes (until golden) in a preheated oven at 190 C, 180 °C fan, Gas mark 5. Allow to cool after baking.

  6. Step 6

    Prepare the icing: mix Stork with the sugar. Place the half of the icing in a piping bag. Then mix the blueberry jam with the remaining icing in a bowl and after stirring a bit also place it in a piping bag.

  7. Step 7

    Cover the muffins with the icing using a piping bag fitted with a star nozzle or just spread over and decorate with the fresh fruit.

  • Temperature: 190°C/170°C Fan/Gas mark 5 oC
  • Baking time:
  • Serves: 12