Press Enter or Space to expand or collapse and use down arrow to navigate to the tab content
close menuopen menu
Click to read more about this recipe
Includes
Your webbrowser is outdated and no longer supported by Microsoft Windows. Please update to a newer browser by downloading one of these free alternatives.
Blueberry Flower Cupcakes
Discover our Blueberry Flower Cupcakes recipe, a beautifully decorated treat bursting with delicious fresh fruit.
Discover our Blueberry Flower Cupcakes recipe, a beautifully decorated treat bursting with delicious fresh fruit.
Prep time
30 minutes
Cooking time
20 minutes
Servings
12
Difficulty
Medium
Ingredients
Cupcakes
115g Stork with Butter
115g caster sugar
2 medium eggs
140g self raising flour
125g blueberries
Cream & Decoration
75g Stork with Butter
75g icing sugar
125g cream cheese (full fat)
125g blueberries
50g raspberries
Instructions
Steps
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!
