Lemon cupcakes with blueberries
Photo by Babiche Martens
|1 tsp||Vanilla extract|
|½ cup||Caster sugar|
|1 cup||Self raising flour|
|½ cup||Ground almonds|
- Preheat the oven to 180C. Cream the butter, vanilla, sugar and zest until pale.
- Add the eggs one at a time, beating well after each addition. Fold in the flour and almonds. Fold in the milk.
- Spoon the mixture into paper or foil cases and bake for 15 minutes or until the tops spring back when lightly touched. When cool, pipe or spoon on the icing and sprinkle over blueberries.
- Using electric beaters beat the butter and cream cheese until smooth then add the icing sugar, lemon juice and enough hot water to create a spreadable consistency.