Quick & Easy

Blueberries and cream cupcakes

Celebrate any occasion with these stunning blueberry cupcakes.
8 Item



1.Preheat oven to 180°C/350°F. Line 8 holes of a 12-hole (⅓/80ml) muffin pan with paper cases.
2.Beat butter, caster sugar, rind, eggs, sifted flour and milk in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium; beat until mixture has changed to a paler colour. Drop ¼ cup of mixture into each paper case.
3.Bake cakes about 20 minutes. Stand in pan 5 minutes; turn, top-side up, onto a wire rack to cool.
4.Beat cream and half the icing sugar in a small bowl with an electric mixer until soft peaks form.
5.Spread cold cakes with generous spoonfuls of cream; top with blueberries. Dust cakes with remaining sifted icing sugar.

Decorate cakes up to 3 hours before serving. Plain cakes can be frozen for up to 3 months.


Related stories