- Serves: Makes 12 cupcakes
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus cooling
- Effort: easy
- 150 g plain flour
- ' tsp baking powder
- ' tsp bicarbonate of soda
- 55 g butter, softened
- 115 g caster sugar
- ' vanilla extract
- 1 egg, beaten
- 125 ml buttermilk
- 100 g blueberries
For the frosting
- 25 g butter, softened
- 50 g cream cheese
- 50 g icing sugar
- 50 g blueberries, for decorating
Tips and Suggestions
Scattering the blueberries on top of the cake batter rather than mixing them through stops them from sinking to the bottom of the cakes so much.
1. Pre-heat the oven to 180C/fan 160C/gas 4.
2. Sift the flour, baking powder and bicarbonate of soda together into a bowl.
3. Cream the butter and sugar together until pale and fluffy. Add the vanilla essence, egg and a spoonful of flour and mix.
4. Add a third of the flour along with a third of the buttermilk and mix again. Repeat the process again twice until you have used all the flour and buttermilk.
5. Place 12 paper cupcake cases into a muffin tin and divide the mixture between them. Then divide the blueberries evenly between the cakes scattering them on top of the cake mix (see Cook's Note).
6. Bake for 15-20 minutes until golden and springy to the touch. Remove from the oven, leave them in the tray for 5 minutes, then transfer to a wire rack and cool.
7. For the frosting: in a clean bowl, beat the butter until smooth and creamy, add the cream cheese, mix and then sift in the icing sugar, stirring regularly. The icing should be quite wet.
8. Once the cakes are totally cool, spoon on the frosting allowing it to run down the sides and then decorate with blueberries. Let the frosting set for around 20-30 minutes before eating.
Rate This Recipe