Perfect Purple Cupcakes

Name: Perfect Purple Cupcakes
Yield: Makes 12 cupcakes
Ingredients: 15-30 ml/1-2 tbsp lemon juice; 40 g/1½ oz/3 tbsp butter, softened; 115 g/4 oz/½ cup cream cheese, cold; 250 g/9 oz/2¼ cups icing (confectioners’) sugar, sifted; gel or paste food colouring, purple; purple sugar sprinkles; 115 g/4 oz/generous ½ cup caster (superfine) sugar; 115 g/4 oz/½ cup butter; 115 g/4 oz/1 cup self-raising (self-rising) flour, sifted; 2 eggs, lightly beaten; 200 g/7 oz/1⅓ cup blueberries, washed and dried; grated rind of 1 lemon

Preparation info

Makes
12
cupcakes

Difficulty
Easy

Appears in

Cupcakes for Kids

By Rosie Anness and Cortina Butler

Published 2014

About

Fresh blueberries make these cupcakes deliciously juicy. We have topped them with pale purple cream cheese frosting and more fresh blueberries, but a simple glacé icing made with lemon juice would also work well. We were thrilled to find silicone teacup-style cases with handles!

Ingredients

For the Cakes

115 g/4 oz/½ cup butter
115

Cake
Birthday
Vegetarian

Method

Preheat the oven to 180°C/350°F/Gas 4. Line a muffin tin (pan) with cupcake cases. Set aside about 60 blueberries to decorate the cupcakes.
Cream the butter for a few minutes until soft and pale. Add the sugar and continue to beat until the mixture is