How to make lemon and blueberry cupcakes
These light and luscious cupcakes are packed with zesty lemon and refreshing blueberries - the perfect summer treat when the weather heats up!
Ingredients (makes 12 cupcakes)
• 220g Organic Self Raising Flour
• 4 Organic eggs
• 220g Organic Caster Sugar
• 220g Butter
• 1tsp Baking Powder
• Juice and Zest of two Organic Lemons.
• 4 Tbsp Organic Milk
• Lemon Buttercream: 300g Butter, 750g Icing Sugar, Juice and zest of two organic lemons
Method
Preheat the oven to fan 140C/conventional 160C/ gas 3
Line a 12-hole muffin tin with cupcake or muffin cases
Cream together the butter and sugar until pale and creamy, add the eggs one by one, slowly mixing.
Sift in the self raising flour, baking powder and then fold into the mixture. Then add the milk for moisture.
Add in the zest and juice of the lemons. Mix thoroughly.
Pour into the cupcake tins, and bake in the oven at 160c fan for 20-25 minutes until the sponge is light and springy to the touch.
Once cooked take out of the tins and leave to cool on a wire rack.
For the Lemon Buttercream cream together the butter and icing sugar and then add in the juice and zest of the lemons. Mix thoroughly.
Once the cupcakes are cooled you can pipe the buttercream onto the cupcakes and add blueberries for decoration. Heaven!
Laura Timson is the founder of online artisan bakery Laura's London. Follow her on Instagram @lauras_london
