Lemon and blueberry cupcakes mary berry

Lemon and blueberry cupcakes mary berry is a delightful dessert recipe that combines the tartness of lemons with the sweetness of blueberries. In this recipe, Mary Berry uses a simple sponge cake base, which is flavored with lemon zest and extract, and studded with fresh blueberries. The cupcakes are then topped with a luscious cream cheese frosting, which balances the flavors perfectly and adds an extra touch of tanginess. This recipe is perfect for summer gatherings or parties, and is sure to impress your guests with its bright colors and refreshing taste.

Why people also love Lemon and blueberry cupcakes mary berry

People love lemon and blueberry cupcakes by Mary Berry for a number of reasons. One reason is that the combination of flavors is perfectly balanced; the tartness of the lemon complements the sweetness of the blueberries, creating a flavor that is both bright and refreshing. Additionally, the moist and fluffy sponge cake base pairs well with the creamy and tangy cream cheese frosting, making for a delightful texture contrast.

The use of fresh blueberries and lemon zest also adds an element of freshness to the cupcakes, which is perfect for summer gatherings or parties. Finally, this recipe is relatively easy to follow and can be made in under an hour, making it an accessible and delicious option for novice and experienced bakers alike.

Ingredients:

For the cupcakes:

• 175g softened unsalted butter
• 175g caster sugar
• 3 large eggs
• 175g self-raising flour
• 1 tsp baking powder
• 2 tbsp milk
• zest of 1 lemon
• 100g fresh blueberries

For the frosting:

• 150g softened unsalted butter
• 300g icing sugar
• 125g full-fat cream cheese
• juice of 1 lemon
• zest of 1/2 a lemon

Instructions:

For the cupcakes:

1. First of all,Preheat the oven to 180C/160C fan/gas mark 4.
2. Line a muffin tin with cupcake cases.
3. In a mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs one at a time.
5. After this,Sift the flour and baking powder into the mixture, and gently fold it in.
6. Add the milk and lemon zest, and mix until smooth.
7. Gently fold in the blueberries.
8. Divide the batter evenly among the cupcake cases.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
10. Let the cupcakes cool completely on a wire rack before frosting.

For the frosting:

1. In a mixing bowl, beat the butter until soft and creamy.
2. Gradually sift in the icing sugar, beating continuously until smooth.
3. Beat in the cream cheese until well combined.
4. Add the juice and zest of the lemon, and beat until the frosting is light and fluffy.
5. Once the cupcakes have cooled completely, use a piping bag or a palette knife to frost each cupcake with the cream cheese frosting.
6. Garnish the cupcakes with additional blueberries, if desired.

Quick Facts

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Difficulty: Easy
• Yield: 12 cupcakes

Serving Suggestions: Serve these cupcakes as a dessert after dinner or as a sweet snack with a cup of tea or coffee.

Expert Tips & Tricks:

• Be careful not to over-mix the batter, as this can cause the cupcakes to become tough and dry.
• Gently fold in the blueberries to avoid breaking them and staining the batter.
• Use room temperature ingredients for the frosting to prevent it from becoming lumpy.
• Don’t skimp on the lemon zest – it adds an extra burst of flavor to the cupcakes!

Nutrition Information (per serving):
Calories: 375
Fat: 19g
Saturated Fat: 12g
Cholesterol: 87mg
Sodium: 55mg
Carbohydrates: 47g
Fiber: 1g
Sugar: 38g
Protein: 3g

Presentation: These cupcakes can be presented on a tiered cupcake stand or simply arranged on a plate or platter. You can also add some additional blueberries or lemon slices as a garnish for extra visual appeal.

Variations and substitutions you could try for the Lemon and Blueberry Cupcakes Mary Berry:

Variations:

• Raspberry and lemon cupcakes: Swap out the blueberries for fresh raspberries, or a combination of both.
• Lemon and poppyseed cupcakes: Add 2 tablespoons of poppyseeds to the batter for extra texture and flavor.
• Lemon drizzle cupcakes: After baking, poke holes in the top of the cupcakes with a toothpick and drizzle over a mixture of 50g granulated sugar and the juice of 1 lemon.

Substitutions:

• Gluten-free: Use gluten-free self-raising flour instead of regular flour.
• Dairy-free: Use dairy-free margarine and cream cheese substitutes, and plant-based milk instead of regular milk.
• Vegan: Use vegan butter, cream cheese, and plant-based milk, and substitute the eggs with a flax or chia egg (1 tablespoon ground flax or chia seeds mixed with 3 tablespoons water).
• Blueberries: Swap out the blueberries for any other fresh or frozen berries, such as raspberries, strawberries, or blackberries.
• Lemon: You can also try using lime or orange zest instead of lemon for a different twist on the flavor.

Recommendations and notices:

• Use fresh blueberries for the best taste and texture.
• Fold the blueberries into the batter carefully so they don’t bleed or burst while baking.
• Be careful not to overmix the batter when adding the flour, as this can make the cupcakes tough.
• Let the cupcakes cool completely before icing them.
• Consider using a simple cream cheese frosting with some lemon zest added to complement the flavors in the cupcakes.
• Have fun decorating them with a few fresh blueberries or lemon slices on top.

Conclusion

Lemon and blueberry cupcakes are a delicious and refreshing treat that can be enjoyed at any time of year. The combination of sweet and tart flavors, paired with the moist sponge cake and creamy frosting, make these cupcakes a crowd-pleaser for all ages. Follow Mary Berry’s recipe for perfectly baked and frosted cupcakes that will be sure to impress your friends and family!

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