Lemon blueberry cupcakes

Recipe

Cupcake

Lemon blueberry cake - Sugar spun run

^ I tossed the blueberries in a bit of flour before adding to the batter to stop them from sinking.

Lemon Swiss meringue buttercream

A Frankenstein's monster between the base of the mocha buttercream I love, and the flavouring from Chelsweets' Lemon Swiss meringue buttercream. It ended up looking something like this:

• 4 egg whites

• 250g white sugar (1.25 cups)

• 445g butter (1 block)

• Zest of 2 lemons

• 1 tsp vanilla extract

• 3 tsp lemon extract

• 1/4 tsp salt

• yellow gel food colouring

Curd

Lemon curd - Sally's baking addiction

^ Conveniently uses the 4 egg yolks leftover from the buttercream recipe.

How it turned out

So great! It's fresh, tangy, and not too sweet. The buttercream has a subtle lemon flavour, so having a bit of curd in the middle of the cupcake really brings it all together.

What I learned

Where's the blueberry? The blueberries add a beautiful visual contrast in the cake itself, but not much flavour. Next time, I may try making a compote and incorporating that into the buttercream to add a bit more blueberry flavour into this lemon blueberry recipe.

Let the buttercream fully come to room temperature. I made the buttercream a few days in advance, and had it sitting in the fridge. When it was time to bake the cake, I took it out of the fridge, hoping it would come to room temperature by the time I was ready to frost. That was not the case. While it was pipe-able, it was not smooth and creamy. Next time, I'll let the buttercream sit out for at least 6 hours.