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Description
Soft and fluffy blueberry cupcakes with simple butter cream and blueberry topping.
I love baking with blueberries! It's my favourite fruit to bake with. They are so juicy and have that burst of sour to go with the sweet, I love them. However, if you don't, this recipe also works with strawberries and raspberries.

RECIPE

Ingredients

CUPCAKES
150g self raising gluten free or normal flour (add 1tsp of xantham gum if using gluten free flour)
150g butter, softened
150g sugar + 2 tbsp extra for dusting
3 large eggs
125g punnet of blueberries

BUTTER CREAM
100g butter, softened
175g icing/confectioners sugar, sifted

METHOD
1. Pre-heat oven to 180oC. Prepare a cupcake/muffin tray with 12 cases (amount of cases needed can vary depending on the size of the cases used)
2. Cream together the butter and sugar with an electric hand mixer until fluffy.
3. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
4. Mix in the flour until just mixed, you do not want to over mix at this point or the flour will make the mixture stiffen up.
5. Pour the blueberries into a bowl (saving some for decoration if desired) lightly cover in flour to stop the blueberries from sinking, then stir into the cake mixture.
6. Divide equally into the cases then bake for around 15 minutes or until a toothpick comes out clean.
7. Place the cupcakes on a cooling rack.
8. Leave to cool.
9. Again with the electric hand mixer, mix together the butter and icing sugar until pale and fluffy.
10. Either pipe on the butter cream or spread on with a knife. Top with blueberries or sprinkles etc.
11. Keep in an air tight container for up to 3 days. Only keep in the fridge if you have a hot kitchen.

Check out my recipe folder for more goodies to make claremanson.deviantart.com/gal…

For W.I.Ps and other updates you can also check out my facebook page www.facebook.com/claremanson

Description
Soft and fluffy blueberry cupcakes with simple butter cream and blueberry topping.
I love baking with blueberries! It's my favourite fruit to bake with. They are so juicy and have that burst of sour to go with the sweet, I love them. However, if you don't, this recipe also works with strawberries and raspberries.

RECIPE

Ingredients

CUPCAKES
150g self raising gluten free or normal flour (add 1tsp of xantham gum if using gluten free flour)
150g butter, softened
150g sugar + 2 tbsp extra for dusting
3 large eggs
125g punnet of blueberries

BUTTER CREAM
100g butter, softened
175g icing/confectioners sugar, sifted

METHOD
1. Pre-heat oven to 180oC. Prepare a cupcake/muffin tray with 12 cases (amount of cases needed can vary depending on the size of the cases used)
2. Cream together the butter and sugar with an electric hand mixer until fluffy.
3. Mix in the eggs until the mixture is nice and bubbly (don't worry if the mixture curdles a little)
4. Mix in the flour until just mixed, you do not want to over mix at this point or the flour will make the mixture stiffen up.
5. Pour the blueberries into a bowl (saving some for decoration if desired) lightly cover in flour to stop the blueberries from sinking, then stir into the cake mixture.
6. Divide equally into the cases then bake for around 15 minutes or until a toothpick comes out clean.
7. Place the cupcakes on a cooling rack.
8. Leave to cool.
9. Again with the electric hand mixer, mix together the butter and icing sugar until pale and fluffy.
10. Either pipe on the butter cream or spread on with a knife. Top with blueberries or sprinkles etc.
11. Keep in an air tight container for up to 3 days. Only keep in the fridge if you have a hot kitchen.

Check out my recipe folder for more goodies to make claremanson.deviantart.com/gal…

For W.I.Ps and other updates you can also check out my facebook page www.facebook.com/claremanson