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Blueberry Bakewell clouds

(260 ratings)

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Blueberry clouds recipe from Eat Me!
Blueberry clouds recipe from Eat Me!
  • Makes: 12

  • Prep time:

    (approx, including decoration time)
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

A little bit like bakewell tarts, these blueberry cupcakes have a biscuit base and moist vanilla sponge topped with cream cheese icing with blueberry jam in the middle

Ingredients

For the base:

  • 12 digestive biscuits
  • 110g / 4oz melted butter
  • 1 dsrtsp demerara sugar

For the cake:

  • 200g / 7oz cream cheese
  • 2dstspn icing sugar
  • 1dstspn lemon juice
  • 110g / 4oz unsalted butter, room temperature
  • 110g / 4oz caster sugar
  • 2 large eggs
  • 110g / 4oz self-raising flour
  • 1tsp baking powder
  • 1tsp vanilla

For the filling:

  • 3tbsp blueberry jam

For the icing:

  • 170g / 6oz unsalted butter
  • 170g / 6oz cream cheese
  • 500g / 1lb, 2oz icing sugar
  • Dot of purple food colouring paste

Xanthe Milton says: 'When my niece first saw these she named them blueberry clouds and they have been called this ever since

Method

  1. Preheat the oven to 180C/350F/gas 4. Line a 12-hole nonstick muffin tray with paper muffin cases.
  2. First make the base: Place the digestives in a plastic bag and bash them with a rolling pin until they resemble fine breadcrumbs. Put them in a bowl, stir in the demerara sugar, then the melted butter and mix well. Press firmly into the base of each paper case.
  3. Whisk the cream cheese in a bowl with the lemon juice and sifted icing sugar until combined. Set aside.
  4. To make the cake: Whisk the butter and sugar until fluffy. Add the eggs, followed by the vanilla, flour and baking powder. When thoroughly combined, stir in the cream cheese.
  5. Add a generous dessertspoon of cake mixture onto the crumb base in each paper case and bake in the oven for 20 mins. Cool on a wire rack.
  6. Remove the centre of each cake with an apple corer and fill with about a tsp of jam.
  7. Cream together the butter and cheese for the icing and beat in the icing sugar. Add a dot of food colouring to make the icing a lilac colour. Spread a thin layer of icing over the top of each cake.
This recipe is taken from Eat Me! by Xanthe Milton, published by Ebury Press, 15 HB and available from Amazon

Eat Me! cook book by Xanthe Milton

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(260 ratings)

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