Blueberry cupcakes (makes 12 muffin size cakes)
Ingredients
125g (4 ounces) unsalted butter, softened (sweet butter)
125g (4 ounces) icing sugar, (powdered sugar)
4 egg whites
50g (5.2 ounces) self-raising flour
100g (3.5 ounces) blueberries
150g (5 ounces) ground almonds
1/2 teaspoon vanilla essence
Zest of one lemon
Cooking instructions
- Preheat oven to 160-180 deg C (325-350 deg F)
- Line baking tray with paper cases
- Whisk egg whites until stiff peaks form
- Beat butter and sugar in a bowl with an electric mixer until the mixture turns a pale colour
- Stir in the flour, vanilla essence, blueberries, lemon zest and almonds and mix thoroughly
- Fold in the egg whites
- Spoon mixture into cases
- Bake for 12-15 minutes
- Place cakes on a wire rack to cool
Decorating the cakes
You will need:
Vanilla butter frosting
Roll-on icing (sugar paste)
Pale blue food colouring paste
Rolling pin
Butterfly cutter
Small paintbrush
Piping bag and nozzle
Sieved icing sugar (confectioners sugar)
- Fill piping bag with vanilla butter frosting and pipe in peaks on top of the cakes
- Lightly dust work surface with icing sugar
- Place roll-on icing onto surface and gradually add food colouring to roll-on icing with a cocktail stick (as it is very concentrated), and knead colour in. Keep adding food colouring until you get desired colour
- Roll out icing so it is about 5mm thick, and cut out butterfly shape using cutter
- Place on top of iced cake, and with a damp brush lightly paint the top to bring back the shine
As I have to have a gluten free diet, I substitute the self-raising flour for gluten and wheat free self raising flour.
Mini Butterfly cookie cutters from here.
Have a sweet day!
