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Blueberry Cupcake


  • 1/3 cup freshly squeezed orange or mandarin juice

  • 2 eggs

  • 125g unsalted butter, at room temperature

  • 155g sugar

  • 225g self-raising flour

  • 1/4 tsp vanilla extract

  • 150g fresh or frozen blueberries


  • 250g unsalted butter

  • 575g icing sugar, sifted

  • 1/4 cup milk

  • 1tsp vanilla essence

  • Purple food colouring

  • Fresh blueberries


  1. Cupcake: Preheat oven to 180degC.

  2. Place sugar and butter in a food processor and pulse until smooth, then add juice, eggs, flour and vanilla and pulse until just smooth. (If you don't have a processor, cream butter and sugar in a large mixing bowl with an electric mixer at high speed, beat in eggs one at a time and then fold juice, flour and blueberries into the mixture until smooth.)

  3. Fold in blueberries with a spatula and then spoon into a 12-hole cupcake tray lined with papers.

  4. Bake for about 20mins or until cupcakes are golden brown and a skewer inserted into the centre of a cupcake comes out clean (ignoring blueberry juice).

  5. Remove from the oven and cool in tin for 5mins and then cool completely on a wire rack.

  6. Frosting: Remove the butter from the fridge 30mins before starting.

  7. Place in a large mixing bowl and beat at high speed, gradually adding icing sugar (and adding the milk and vanilla about halfway through) and beating until light and fluffy.

  8. Place in a piping bag, pipe on top of cupcakes. Place berries on top of cupcakes and refrigerate for at least 2 hours, or overnight in an airtight container.

  9. Remove from the fridge and allow to come back to room temperature before serving. Can be stored in the fridge for several days.

Adapted from Raspberri Cupcakes

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