I recently had a tea party to celebrate my birthday and one of the treats on the menu were these little cupcakes. It was actually a last minute addition which turned out to be great! The original recipe comes from one of my favourite bakers, The Caker. I've got her recipe book which I often look to for inspiration. She uses a lot of fruit in her baking and you guys know I love my fruit in my cakes! My birthday cake is also inspired by another one of her recipes for plum coconut and lime cake. Y'all know I can't just stick to a recipe though, so of course I've changed it up to suit me. I will be sharing my birthday cake recipe with you in the weeks to come!
Back to these little babies. They are just really cute and a perfect balance of sweet and sour. The cake itself has a great texture. The crumb is soft and defined. The Caker often uses things like coconut, almond meal and polenta in her recipes. I love this idea because it totally changes the texture of the cake as well as the flavour profile. This one has polenta in it. You can subtitle almond meal if you don't want to go out and buy polenta! I had one of The Cakers mixes which I used for these cupcakes to save time, however this is the exact recipe, just from scratch! Also the cupcakes themselves don't contain eggs and can easily be made vegan with the use of coconut oil and non-dairy milk. Handy!
Lemon Blueberry Cupcakes
Makes 12 cupcakes
150g spelt flour
75g almond meal
75g finely ground polenta (sub almond meal)
2 tsp baking powder
1/2 tsp salt
100g golden caster sugar
1 tsp vanilla
115g butter melted, or 125ml oil of your choice (ie coconut oil, sunflower oil, rapeseed oil)
3/4 cup milk of your choice (ie cow's, almond, soy)
1/4 cup lemon juice
1/2 cup blueberries (do not defrost if using frozen)
250g cream cheese, softened
1/2 cup icing sugar
Preheat oven to 180 C
Line you cupcake tin with liners and set aside.
To a medium bowl add all your ingredients except the blueberries and mix until combined. Scoop the mixture into the muffin holes. I like to use an ice cream scoop to do this so each cupcake will be the same size. Once the batter is evenly distributed between the twelve cupcakes, take your blueberries and push them into each cupcake mixture.
Pop the tin in the oven to bake for 25-30 minutes. The cupcakes will be a pale yellow colour so test with a skewer for done-ness.
For the frosting, put your softened cream cheese in a bowl and beat until smooth. Add your icing sugar and beat once more. Now for the flavour! Add in some lemon curd. I think 1/4 cup is a good balance however you can choose how lemony you want it. Add more or less, or leave it out comletely and add vanilla for a vanilla frosting. Mix until smooth.
If cupcakes are still warm, put your frosting in the fridge to frost later.
When you're ready to frost the cupcakes, pop the frosting into a piping bag and use whatever tip you desire. I used a regular round tip because I wanted a blob of frosting. If you don't have a piping bag, you can always use a spoon! I added a drizzle of lemon curd on top and some freeze dried blueberries to finish.