Berry Tasty!

Berry Cupcakes_382

I love this time of year, when fresh local berries are aplenty.  This recipe is for a Blueberry and Lemon Cupcake, I came across it earlier this week when I was idly surfing the web and looking for lamps! The recipe comes from the Laura Ashley Blog and is originally a creation of Kiss Me Cake based down in Devon.

Berry Cupcakes_332Berry Cupcakes_335

Berry Cupcakes (Makes 12)


175g soft butter
175g golden caster sugar
2 large eggs
225g self‑raising flour
1 tsp. baking powder
1 tsp. vanilla pod
142ml carton soured cream
3 x 125g punnets blueberries
Dollop of Lemon Curd (optional)
Sprinkle of Poppy seeds (optional)

Cream Cheese Frosting
450g Full Fat Philly Cheese
50g Icing Sugar (Sieved)
Big Dollop of Lemon Curd (3 tbsp.)
Raspberries (optional)


  • Preheat the oven to fan 160C/ conventional 180C/gas 4. Add Cup cases to 1x 12 cup tin.
  • Mix the butter and sugar with an electric mixer till light and fluffy
  • Add one egg at a time with a little sieved flour and repeat with the second egg and the rest of the flour. Mix again with the electric whisker.
  • Add baking powder and vanilla to the mix. Beat with an electric mixer for 2‑3 minutes, or with a hand electric beater for 1‑2 minutes, until lighter in colour and well mixed.
  • Beat in 142ml of soured cream, then stir in half the blueberries with a large spoon.
  • Add poppy seeds for an extra poppy crunch! Add an optional dollop of Lemon Curd for an extra zingy taste.
  • Using a large table spoon or a piping bag, add the mixture into the cup cases so that the mix is 2/3rds full in each case.
  • Bake for 30-35 minutes until risen, slightly golden and feels firm to the touch and springs back when lightly pressed.
  • Cool for 10 minutes and then take out each cup case from the tin. Finally to finish, cool on a wire rack.
  • For the frosting, Mix the cream cheese on it’s own to loosen the cheese up.
  • Add the sieved icing sugar followed by the lemon curd and mix well.
  • Add frosting to piping bag and squeeze away on to cooled cups! (be patient as the frosting will melt if the cups are too warm)
  • Scatter with the remaining blueberries and optional raspberries for added decoration.
  • The cups will keep in the fridge for a couple of days. Bring cups to room temperature for about an hour before serving.

Berry Cupcakes_356

Enjoy with a cup of tea or a glass of Pimms, to get you in the summer mood!