Fresh, rich in flavour and incredibly delicious - Lemon Buttercream Cupcakes with My Blueberry Sauce. If you have a little time, you can play with decorating them and trust me, they will be a complete success.
Beautiful vanilla cupcakes with a sexy blueberry sauce and buttercream on top of it. A small piece of heaven. Enjoy!
Lemon Buttercream Cupcakes are suitable for kinds 2 plus, because of a possible egg white intolerance.
Total Time: 2 hours
My Blueberry Sauce - as per in my recipe:
200g of fresh or frozen blueberries, washed
40g of vanilla sugar
1 tablespoon of lemon juice
2 tablespoons of vanilla powder pudding mix
Cupcakes as per in my recipe Vanilla Cupcakes with Strawberry Topping:
120g of butter, soft in cubes
120g of caster superfine sugar
1 vanilla pod seeds, extracted with a knife
2 whole eggs
120g of plain flour, sifted
1 teaspoon of baking powder
1 teaspoon of lemon zest
The Lemon Buttercream Topping:
60g butter, soft in cubes
1 teaspoon of zest, 1 tablespoon of juice from lemon
1 teaspoon of vanilla extract
60g of icing sugar, sifted
3 tablespoons of milk
My Blueberry Sauce
Place blueberries into a deep mixing pan and sprinkle with vanilla sugar. Let it work for at least an hour, so they absorb the sugar and release the juice.
Then, heat up the pan on medium heat. Once the blueberries start melting taste and flavour up with sugar, if necessary. Add 1 tablespoon of lemon juice and sprinkle with 2 tablespoons of vanilla powder pudding mix. Mix until smooth and thick texture, takes around 2 minutes. Mold the blueberries into a jar and let it cool down.
Preheat the oven to 160 degrees.
In a large mixing bowl, place butter, sugar, vanilla seeds and lemon zest. Mix well on high speed until it becomes nicely foamy and light, for about 2 minutes.
Slowly stir in the eggs (one at a time) and continue mixing for about 5 minutes. The texture needs to rise and become whiter and fluffier.
Then, add flour with baking powder and continue mixing until processed well.
Lightly grease the cupcake forms with butter. Pour 2 tablespoons of dough into each form, up to two thirds of its content.
Smoothen with a small spoon and bake in the oven for about 25 minutes until the wooden skewer comes clean and the cupcake gives you a nice resistance. Take them all out and let them cool down completely.
The Lemon Buttercream Topping
In a small mixing bowl place butter, lemon zest and vanilla extract. Mix until nicely smooth, for about 2 minutes on high speed.
Then, pour in 2 splashes of milk and mix.
Stir in the sugar. Mix on high speed until you get a thick and smooth texture, takes about 1 minute. Flavour up with lemon juice and mix. Taste.
Place The Topping into a decorating bag and pipe onto cupcakes. I created small flowers all around the cupcakes and added 1 teaspoon of My Blueberry Sauce in the middle of each. You can serve them with some extra sauce and a cup of tea or coffee.
Refrigerate until serving or enjoy immediately.
Makes 12 small cupcakes.