Lemon & Blueberry Cupcakes

This is a great beginner recipe, introducing the 'egg weigh method' of creating the perfect sponge.

If your eggs weigh 180g, or 220g, just measure out the other ingredients to that weight as well.

For perfect results, have EVERY ingredient at room temperature, and mix as lightly as possible once the flour is in there.

This buttercream recipe is what's referred to in baking circles as ABC - American buttercream, but it's the classic buttercream we all grew up with in the UK.

Blueberry & Lemon Cupcakes

Makes 12.

Prep approx 45 mins plus cooling time

Bake time 25 mins

Ingredients:

For the sponge (remember they should all be room temp):

• 200g butter, softened (or baking spread if you prefer)

• 200g caster sugar

• 200g eggs, weighed in shells

• 200g self raising flour

• 1 tsp lemon extract

• Splash of milk

For the buttercream:

• 200g butter, very soft - heat it gently until it's just starting to go liquid. Please note - you can use baking block if you are happy with the flavour & texture, but nothing from a tub, or it'll melt at a much lower temperature.

• 400g icing sugar

• 1 tsp lemon extract

For the filling & decor:

• Blueberry jam

• Lemon curd

• Fresh blueberries, washed and left to dry on a clean tea towel

• Fresh lemon, thinly sliced

• Mini meringues or crushed meringues (optional)

Directions:

1. Make sure your oven rack is in the centre of the oven, and preheat to 140C/285F if you have a fan oven, 160C/320F if not a fan oven, or gas mark 3.

2. Line a muffin tray with 12 muffin sized liners.

3. In a large bowl, cream your softened butter or baking spread with the sugar until smooth.

4. Add the lemon extract, and the eggs one at a time, whisking on a high speed. If the mixture looks like it is separating, add a spoonful of your flour. Keep going until smooth.

5. Sieve the flour, and mix in very gently, just until you can't see the flour any more and no further. If the mixture starts to feels stiff, add a splash of milk to loosen it.

6. Use two dessert spoons to divide evenly between the muffin cases.

7. Bake for approx. 25 minutes until they start to look golden. Ovens can vary, so keep an eye on them - don't open the oven door until they are colouring on top or they'll sink in the middle. Put your ear close to the tray (please be careful!) - if you can hear them 'singing' they're not fully baked yet.

8. Remove from the tray as soon as they're cool enough to handle without burning your fingers - this should prevent peeling cases. Cool on a wire rack.

Meanwhile, make your buttercream:

1. Stir the lemon extract into the very soft butter.

2. Sift the icing sugar to remove lumps, and mix into the butter. You can use a wooden spoon, silicon spatula, electric whisk, or the beater attachment of a stand mixer. Just be aware that if you use a whisk you may get air bubbles in your buttercream, but that's really not a big deal.

3. Leave your buttercream to stand for 5-10 mins so the sugar particles can dissolve into the butter. Using this method saves having to mix for a long time. Add a small splash of boiling water straight from the kettle, mix it in, and using a silicon spatula, paddle back & forth against the side of the bowl to smooth the buttercream.

Once your cupcakes are completely cool:

1. Use an apple corer to cut the centres out and fill with blueberry jam.

2. Put the piping tip of your choice into a piping bag, fill the bag with buttercream (don't forget to burp it!) and twist or tie the top of the bag, so the icing doesn't escape.

3. Pipe the buttercream onto the cupcakes - there are hundreds of YouTube videos showing different techniques. You can also spread it on with a palette knife for a more rustic, homemade effect like in the pic.

4. While the icing is still soft, swirl in a little runny lemon curd with a palette knife if you wish, and decorate with the blueberries, lemon slice and meringue if using.

Best eaten same day.

If they're not being eaten straight away, keep in the fridge to preserve the fruit, but bring back to room temperature before eating - the cold will solidify the fats so they'll be hard if eaten chilled.

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