Blueberry and lemon curd cupcakes

Isn’t summer glorious so far (detect the note of irony in my words!)? It’s JUNE! And it’s raining. Oh well, I, for one, refuse to get down about it. In fact, in an effort to ward off brain smushing insomnia, I am actually taking a daily walk after school drop off to get some exercise in first thing. (That gym membership was such a bad decision right now, I’m just too busy to find time to go, but a 25 minute walk I can manage.) I am digressing. My point is that once you get outside, with your wellies and raincoat on (I suggest buying a new one to make you happier about the rain) then it’s not actually that bad out. In fact, might I suggest that the rain is… invigorating! No? OK…

So, yesterday afternoon when it was bucketing down I felt me and my almost 3 year old, Bea, needed some baking bonding. I had a look to see what we could make. Cupcakes it was! Aside from a little tug of war with the spatula that resulted in an icing sugar spillage, it went well! I have to admit, I’m not a great one for getting the kids that actively involved until they are about Arthur’s age (almost 5) as little ones make SO MUCH MESS, but she enjoyed it – as did I. And, moreover, it produced these moist, delicious little cakes. Ah, sooo good.

I didn’t make much icing as I only like a little on (in a somewhat futile effort to stop the kids only eating the icing!), but if you want to make more and get active with your piping bag, then feel free! Double up and you’ll have plenty.

Makes: 12 cupcakes / muffins
Prep time: 10 minutes
Cook time: 17 – 20 minutes
Total time: Under 30 minutes

Ingredients: 
100g butter, softened – if it’s been in the fridge microwave it a little to soften
150g caster sugar
150g self-raising flour
2 eggs
1/2 teaspoon vanilla extract
2 tablespoons of lemon curd
100g blueberries, plus a few more to decorate
Juice of 1/2 small lemon (a good squeeze)
1 tablespoon of milk

For the icing: 
100g butter, softened
100g icing sugar
1/2 teaspoon vanilla extract
2 teaspoons of lemon curd

Instructions: 

  1. Measure out and beat all your cupcake ingredients together – I use an electric whisk, but a normal hand whisk is fine too. 
  2. Place paper muffin cases in your tin or tray. Bake for about 17 minutes. Check that they are done by using a metal skewer – if it comes out clean, they are done. Let them cool a little so you can handle them, then allow them to cool entirely on a wire rack. 
  3. For the icing, beat the icing sugar, vanilla extract and butter in a large bowl (it does generate a cloud of icing sugar, be warned!) – once it’s turned into icing (it will happen, honestly) add the lemon curd. 
  4. Using a spoon, simply top each cake and smear it around till it looks nice. Top with a few blueberries. 
>> Check out more cake recipes!

Share:

Leave a Reply

Your email address will not be published. Required fields are marked *