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BLUEBERRY CUPCAKES WITH BLUEBERRY BUTTERCREAM

Kat | The Loopy Whisk
  • 30 minutes
  • Serves 12

INGREDIENTS

200 g

unsalted butter, softened

200 g

caster sugar

2 tsp

vanilla extract

3

medium eggs, room temperature

200 g

plain or gluten free flour, sifted

salt

1 tsp

baking powder

1 tsp

bicarbonate of soda

3

– 4 tbsp milk, room temperature

125 g

blueberries, tossed in 1/2 tbsp flour of choice ((Note 1))

250 g

fresh blueberries

2 tbsp

lemon juice

350 g

unsalted butter, room temperature

350 g

(~2 3/4 cups) icing/powdered sugar, sifted

piping bag

18

mm open star piping nozzle