Blueberry and white chocolate cupcakes
Prep time:(plus cooling time)
Total time:(plus cooling time)
Skill level: Easy peasy
Costs: Cheap as chips
Tangy blueberries are mixed with light sponge and creamy white chocolate icing to make this cupcake a heavenly afternoon or birthday party treat
- 140g (5oz) unsalted butter, softened
- 140g (5oz) caster sugar
- Finely grated zest of 1 small lemon
- 4 large egg whites
- 115g (4 oz) blueberries
- 75g (3 oz) plain flour
- 115g (4 oz) ground almonds
- White chocolate icing
- 175g (6 oz) white chocolate, chopped
- 4 tbsp double cream
- Extra grated or shaved white chocolate and blueberries, to decorate
Raspberries go great with white chocolate and could be used instead of blueberries.
- To make the cupcakes, preheat the oven to 180ºC/350ºF/Gas Mark 4. Line a 12-cup muffin tray with paper cases.
- Beat the butter and caster sugar together until creamy. Beat in the lemon zest. In a separate bowl, whisk the egg whites until standing in soft peaks. Dust the blueberries with a little of the flour.
- Stir the blueberries into the creamed mixture with the rest of the flour and the almonds. Mix in a spoonful of the whisked egg whites to soften the mixture before gently folding in the rest with a large metal spoon.
- Spoon the mixture into the paper cases and bake for 15 minutes until golden and just firm to the touch. Cool in the tin for 10 minutes before removing to a wire rack to cool completely.
- To make the icing, put the chocolate and cream in a heatproof bowl and place over a pan of simmering water. Leave until the chocolate has melted, stirring until smooth. Remove the bowl from the pan and set aside in a cool place until the icing has thickened sufficiently to spread over the cupcakes, stirring from time to time.
- Ice the cupcakes and decorate with grated white chocolate and blueberries.