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Lemon & Blueberry Cupcakes! – Jane’s Patisserie

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Deliciously sweet and moist Lemon & Blueberry Cupcakes with a blueberry dotted lemon sponge, blueberry coulis buttercream and more!

So the weather is getting slightly warmer and I am absolutely loving it… even if it is just April and some places could even get more snow knowing our luck. However, I am craving all things fruit now because of it. 

I am obviously always in love with anything lemon… lemon and raspberry.. lemon white chocolate etc! However, lemon and blueberry is such a classic combination. I LOVE IT SO MUCH I JUST CAN’T COPE. 

Lemon brings a sweet and sour ness to the table, and blueberries are just utterly delicious. Sometimes, don’t get me wrong… they can suck. They can be tasteless. But I find when you bake with them, they are insane!

I have a lemon raspberry cupcake recipe already on my blog which I do love – but I decided to jazz it up a bit for this lemon & blueberry cupcakes recipe. I went all out, and even made homemade coulis for this beauty of a recipe! 

I have so many other delicious lemon & blueberry recipes on this blog already.. such as my lemon & blueberry rolls, and my lemon & blueberry cheesecake and even my lemon and blueberry cake! But these cupcakes? amazing. 

I used a lemon cupcake recipe which is a standard sponge of equal parts butter, sugar, self raising flour and eggs. I tend to use medium eggs in my baking these days – if you use large however, you want to use 175g of the other ingredients. 

I add in lemon zest to flavour them, and then also the fresh blueberries! You can use frozen however for the cupcakes and coulis. For the coulis I do also use a bit of lemon juice instead of water and it goes so well!

For the buttercream you want to use BLOCK BUTTER. As you are adding a reasonable amount of liquid from the coulis you do NOT want to use a baking spread of margarine for the buttercream as it won’t hold up!

I add an extra drizzle of coulis to the top of the cupcake for decoration, as it looks so pretty! There will be some leftover, but it lasts 5-7 days in the fridge once made. I do also blend and sieve my coulis for best results! 

Lemon & Blueberry Cupcakes!

Deliciously sweet and moist Lemon & Blueberry Cupcakes with a blueberry dotted lemon sponge, blueberry coulis buttercream and more! 

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Category: Cake

Type: Cupcakes

Keyword: Blueberry, Lemon

Prep Time: 10 minutes

Cook Time: 20 minutes

Cooling & Decorating: 2 hours

Total Time: 2 hours 30 minutes

Servings: 12 Cupcakes

Author: Jane’s Patisserie

Ingredients

Cupcakes

  • 150 g Unsalted butter/stork
  • 150 g Caster sugar
  • 3 Medium Eggs
  • 150 g Self raising flour
  • Zest of 1 Lemon
  • 100 g Blueberries

Blueberry Coulis

  • 200 g Blueberries
  • 25 g Caster sugar
  • 1 tbsp Lemon juice

Buttercream

  • 150 g Unsalted Butter (room temp)
  • 350 g Icing Sugar
  • 3-4 tbsp Blueberry coulis (recipe above)

Decoration

  • Blueberry coulis (recipe above)
  • Blueberries
  • Lemon zest

Instructions

Cupcakes

  • Preheat your oven to 180C/160CFan and line a 12 hole muffin tray with large cupcake cases or put 12 Iced Jems baking cups onto a flat tray!

  • Cream together the unsalted butter and caster sugar until light & fluffy and smooth

  • Add in the eggs, self raising flour and lemon zest and beat again for about about 20-30 seconds until smooth!

  • Fold through the blueberries!

  • Spoon the mixture into the cases and bake in the oven for 20-22 minutes or until baked through! Leave to cool on a wire rack.

Blueberry coulis

  • Whilst the cupcakes are baking add the blueberries, lemon juice and caster sugar to a small pan and heat on a low heat, mashing the blueberries with a fork whilst it heats.

  • Let the mixture simmer for a few minutes until it becomes alot softer.

  • Blend the mixture until smooth and pass through a sieve – let it cool fully.

Buttercream

  • Beat the room temperature unsalted butter until smooth – this can take a couple of minutes. Add in the Icing Sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!

  • Gradually add in the coulis one spoonful at a time – you don’t want to add too much too quick as it can soften the buttercream (make sure to use block butter as well, and NOT a spread of any kind)

Decoration

  • Add the buttercream to a piping bag and swirl onto the cupcakes.

  • Drizzle on another spoonful of coulis per cupcake

  • Add on some fresh blueberries and a sprinkle of lemon zest!

Notes

  • YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. Do not use a baking spread/margarine. 
  • I buy my Cupcakes Cases/Baking Cups from Iced Jems – here!
  • These lemon and blueberry cupcakes will last in an airtight container for 3 days at room temperature!
  • The blueberries can be swapped for another berry such as raspberry, strawberry etc in the cakes/coulis/decor! 
  • Leftover blueberry coulis can be stored in the fridge for 5-7 days. 

ENJOY!

Find my other Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

 



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