Light and east blueberry cupcakes for Summer

Light and easy blueberry cupcakes for Summer








So you want to be healthy as well as naughty? I understand.

Look no further than blueberry cupcakes. A super food no less. Packed with goodness the humble blueberry is genius.

The cupcake:

150g flour

2 eggs, beaten

vanilla pod or teaspoon of vanilla extract

150g butter

150g sugar

2 tablespoons whole milk

20 blueberry’s

blueberry cupcakes






What to do?


With this recipe I decided to throw caution to the wind and I put ALL the ingredients apart from the blueberry’s in a bowl. I whisked with a hand whisk ( I didn’t use the kenwood mixer) until the mixture was at dropping consistency.

I then used a knife to cut the blueberry’s in half and add them to the mixture. I did this so the colour would run into the mixture.

I baked in 18 minutes on 150. However, you may need to have your oven higher. GeT to know your oven and it’s hot spots. It will make your baking life so much easier.


Carefully spoon the mixture into the cupcakes cases as any drips on the edges will burn.


250g SOFT butter – must be lovely and soft. You can use salted or un salted.

300g icing sugar

Vanilla – pod or extract

Baby blue food coloring

Whole milk (if mixture isn’t fluffy enough)

Place EVERYTHING into a bowl and hand whisk until you think your arm may fall off…it takes ages to get the butterfrosting nice and light.

Failing that do what I do and save up and buy a Kenwood. Put it all in and let the machine do the work. It is worth the price tag.

I used a LARGE STAR tube and a disposable piping bag.

I also made little butterfly’s from cutters and baby pink sugarpaste.