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.