Lemon is a class act when it comes to sponge. Light and sharp and sweet and scrummy. It’s also a favourite of my friend and colleague Ashleigh, who got engaged recently. Squeal! So to celebrate, I made these lemon cupcakes with a fruity blueberry twist.
This recipe was a bit of a gamble, in that I just threw the blueberries into a lemon sponge recipe and hoped for the best. But they were a hit.
I had a lot of fun playing with the decorations too, got to have a good go with my box of Wilton colourings.
And if you’re wondering why the semi-gloomy dusky purple icing, they’re a little throwback to Ashleigh’s teen emo days. Remember emo? That was her.
Little tip I picked up for this one – if you want to make sure your fruit is nice and floaty in the cakes, just toss it with a couple of tablespoons of flour, or in just enough to totally coat the blueberries. Do this, then fold them into the mix, and they hold beautifully.
For the cakes (makes 24):
420g self-raising flour
450g caster sugar
220g unsalted butter
1 tsp vanilla extract
zest of one lemon
1/2 tsp of salt
For the icing:
425g unsalted butter
850g icing sugar
juice from one lemon
food colourings (I used Wilton Pink, Violet and Black)
sweeties and sprinkles to decorate
- pre-heat oven to gas mark 4/180 degrees celsius, and pop 24 cake cases into two tins
- cream the butter and sugar until nice and light and fluffy
- mix in the eggs, then add the vanilla and lemon zest, and mix together some more. But not too much.
- coat your blueberries in flour and fold them into the mixture
- spoon about a tablespoon of mix into each cake case
- bake for 15-20 mins, or until a skewer comes out clean
- leave cakes to cool on a wire rack
- meanwhile, combine butter, icing sugar and lemon juice for your buttercream. Add colourings as you like
- pipe out the icing and go nuts with the sprinkles
- serve and enjoy