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recipe image Lemon and Blueberry Cupcakes

Lemon and Blueberry Cupcakes

Zesty and light, these blueberry and lemon cupcakes are a simple summer essential that taste just as good as they look. Try the recipe for yourself and tuck in to a tasty treat.

Zesty and light, these blueberry and lemon cupcakes are a simple summer essential that taste just as good as they look. Try the recipe for yourself and tuck in to a tasty treat.

  • Prep time
    45 minutes
  • Cooking time
    30 minutes
  • Servings
    12
  • Difficulty
    Easy

Ingredients

For the Batter
  • 175 g Stork with Butter
  • 175g caster sugar
  • 3 medium eggs
  • 175g self raising flour / 150g flour + 1 tsp baking powder
  • finely grated zest of one lemon
  • 100 g blueberries
For the Icing
  • 100g Stork with butter
  • 225 g icing sugar
  • 2 tablespoons blueberry jam
For the Decoration
  • 150g blueberries

      Instructions

      Steps
      1. Beat the Stork and sugar until light and fluffy.
      2. Add the lemon zest and one egg at a time beating well between each egg until smooth.
      3. Sift flour and gently fold into the mixture.
      4. Add washed and dried blueberries and mix in gently.
      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. 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. 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.

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