Blueberry Cupcakes with Blueberry Frosting

Ingredients list for Blueberry Cupcakes with Blueberry Frosting

• for garnishing Blueberries ½ cup +
• 1 cup Refined flour (maida)
• 150 grams Butter
• 150 grams Castor sugar (caster sugar)
• 3 Eggs
• ¼ cup Milk
• 1 teaspoon Vanilla essence
• 1 teaspoon Baking powder
• for garnishing Fresh mint leaves
• Blueberry frosting
• 2-3 tablespoons Blueberry jam
• 250 grams Butter softened
• 550 grams Icing sugar
• 1 tablespoon Lemon juice

Method

1. Preheat oven to 180º C. Arrange muffin paper cups on a baking tray.
2. Cream together butter and castor sugar in a bowl. Add eggs and mix. Add milk and vanilla essence and mix well.
3. Take flour in a bowl and add baking powder and mix. Sift this mixture into the egg mixture, add blueberries and fold in well.
4. Fill the muffin cups with prepared batter. Place the baking tray in the preheated oven and bake for 25-30 minutes. Remove from oven and cool.
5. To prepare frosting, take butter in another bowl and whisk with an electric beater. Add icing sugar gradually and whisk well. Add blueberry compote and lemon juice and mix well.
6. Fill a piping bag fitted with a star nozzle with frosting and pipe out rosettes on top of the muffins.
7. Serve garnished with blueberries and mint leaves.