Saturday, August 13, 2011

Shabby Chic Blueberry Cupcakes

So here it is, the long awaited blueberry cupcake recipe from the old fashioned tea party. I, unfortunately cannot take credit for these. These are the sole creation of my favourite sister, Tracy..........though I did lend the use of my precious Magimix to be fair!


Blueberry Buttercream Frosting

  • 225g unsalted butter
  • 5ml natural extract
  • 450g sifted icing sugar
  • 40ml of cold water
  • 2 drops of blue food colouring

Sponge Cupcake
  • 225g unsalted butter
  • 1 pinch of salt
  • 225g caster sugar
  • 4 medium free range eggs
  • 225g self raising flour
  • 5ml of natural vanilla extract
  • 2 tbsp of blueberry puree
Blueberry Puree
  • 250g of fresh blueberries (plus extra for decoration)


  1. Preheat the oven to 175 degrees and put some cupcake cases in the bun trays
  2. Using a hand held blender, blitz the blueberries to a puree.
  3. Using a food processor, add sugar, the flour sieved, and extract , blitz together until mixed well. You can do this by hand if you do not have a food processor.
  4. Add the eggs, one at a time, using pulse button. Then add the blueberry puree, and pulse again.
  5. Spoon the mixture into the cases and place in the oven and bake for 15-17 minutes, until the tops of the cakes spring back when lightly touched.
  6. Meanwhile to make the frosting, beat the butter until soft in a cleaned food processor, and then gradually beat in the icing sugar and water together, add in the food colouring and the vanilla extract and mixture until you have the desired consistency.
  7. When the buns are ready , remove from the oven and place on a wire rack to cool.
  8. Do not put the frosting on whilst still warm as it will only melt.

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