These are taken from Making Cupcakes with LOLA, a London based cupcakery, by Victoria Jossel & Romy Lewis. They are titled Blueberry White Chocolate Cupcakes, and I tried the white chocolate icing, but it didn’t work out. I think I didn’t let the ganache cool enough and it curdled the cheese a little. It was lumpy instead of being smooth. So, I decided to just use a cream cheese frosting with these.
With fruit it is hard to make into a cupcake instead of a muffin and these were a little like a muffin, more then a light fluffy cupcake. But it was definitely lighter then a muffin. Either way they were good, my now 2 year old gobbled them up!! Here's how to make them!!
150g/1 ¼ cup self-rising flour
1 ½ tsp baking powder
90g/ 2/3 cup ground almonds
120g/1 stick butter, cubed and soft
180g/ ¾ cup plus 2 tbsp (caster or superfine) sugar
a few drops of vanilla extract (I used ¼ tsp)
grated zest of ½ lemon (I didn't use because my hubby is citrus intolerant)
2 eggs (medium)
90ml/ 1/3 cup plus 1 tbsp plain yogurt
120g/ 1 ¼ cups blueberries, plus extra to decorate
blueberry jam to drizzle or glaze.
- Preheat oven to 180C/350F/gas 4
- Sift the flour and baking powder together and stir in almonds.
- Beat butter, sugar, and vanilla until light and fluffy.
- Add the lemon zest. Mix.
- Add eggs one at a time, beating well after each addition
- Add dry ingredients and yogurt and beat on low speed until combined.
- Fold in blueberries.
- Fill your muffin cases (makes 12)
- Bake for 20-25 minutes, until well risen and skewer inserted in the middle comes out clean.
- Cool completely before decorating with chosen frosting or sifted icing sugar
Decorating notes: Before icing I heated 2 tbsp of blueberry jam in a small heavy bottom sauce pan for a few minutes then pressed it through a sieve to just get a sauce and not any blueberry bits. I then glazed the cupcake before icing. I used a cream cheese frosting after the white chocolate frosting didn’t work out. Sorry I didn’t take any pictures of the wrong icing. I just had other priorities! Then topped with 3 blueberries and some shiny pink sprinkles. You could also use the heated blueberry jam as a drizzle, make sure it’s completely cool before pouring over icing otherwise it will melt it. Or use just that and no icing. So, many different ways to do it!! Enjoy!!