Blueberry Cupcakes

Name: Blueberry Cupcakes
Ingredients: 1/3 cup butter, softened; 1/2 cup sugar; 1 tsp finely grated lemon zest; 2 None large eggs; 1 cup self-rising flour, sifted; 2 tbsp milk; 1 cup heavy cream; 2 tbsp powdered sugar; 10.5 oz fresh blueberries

9 ingredients

5 steps

Ingredients

1/3 cup butter, softened
1/2 cup sugar
1 tsp finely grated lemon zest
2 None large eggs
1 cup self-rising flour, sifted
2 tbsp milk
1 cup heavy cream
2 tbsp powdered sugar
10.5 oz fresh blueberries

Directions

1

Preheat oven to 350°F. Line 8 holes of a 12-hole cupcake pan with paper liners.
2

Beat butter, sugar, lemon zest, eggs, flour and milk in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium and beat until mixture turns paler. Spoon into paper liners.
3

Bake for 20 mins, or until a skewer inserted in the center of a cupcake comes out clean. Cool in pan for 5 mins, then turn out on to a wire rack to cool completely.
4

Beat cream and half the powdered sugar in a small bowl until soft peaks form.
5

Spread cupcakes with generous spoonfuls of whipped cream and top with blueberries. Dust with remaining powdered sugar.