Blueberry Cupcakes

I don’t often make cakes, so when I do I want them to be delicious! These gorgeous cupcakes are just the right balance of sweet and tart. The perfect weekend treat. Who’s going to give them a go?

Makes 6 large cupcakes

INGREDIENTS

112g butter - room temperature

112g caster sugar

2 eggs - room temperature and whisked

1 teaspoons vanilla extract or paste

112g self raising flour

24-28 blueberries for the cake mix

15 blueberries to decorate

Icing - whizzed together

20 blueberries

3 tablespoons icing sugar

6 large muffin cases

METHOD

Preheat the oven to 170 degrees.

Cream the butter and sugar together until pale and fluffy. Add the eggs drop at a time whilst mixing hard. Continue until fully incorporated. Slowly fold in the flour until combined.

Split between the 2 loaf tins. Add the blueberries to the top and poke in a little with your finger. Bake for 17-20 minutes or until cooked through. Check with a cocktail stick, if clean when it’s removed then the cake is cooked. Allow to cool on a wire rack.

When completely cool finish with the icing and the blueberries.