cookery school

Lemon and Blueberry Cupcakes

Ingredients

225g Butter, softened, plus extra for greasing
225g Caster sugar
4 x Eggs, beaten
250g Self raising flour, sifted
1 x Lemon (finely grated ring & juice)
25g Ground almonds
220g Fresh Blueberries

Serves: 12
Prep time: 15
Cook time: 10 - 15mins

Method

Place butter and sugar in a bowl & beat together until light & fluffy. Gradually beat in the eggs, adding a little flour towards the end to prevent curdling. Beat in the lemon rind, then fold in the remaining flour & almonds with enough of the lemon juice to give a good dropping consistency.

Fold in the blueberries and divide the mixture among the muffin cases and bake for about 10 minutes. When cooked pour a little of the juice from the lemons into each cupcake.