Rêveuse Recipe: Lemon and Blueberry Cupcakes

Rêveuse Recipe: Lemon and Blueberry Cupcakes

With spring right on our doorstep, and the pink cherry blossoms in full bloom, we were inspired to get into our kitchen and get our baking apron on. With the songbirds chirping in the garden and the soft pastel colours within the peripherals of our vision, we were craving a light yet appetising treat to go alongside our afternoon tea.

Breakfasts before work on a weekday usually consists of porridge with a dash of bananas and blueberries, however the work from home situation has left us with a more than generous handful of blueberries sitting idly in the fridge. This means that our extra hour of sleep-in time that would normally be spent travelling can be replaced with making a wholesome english breakfast in the morning. The blueberries just added that extra sweetness which was a nice contrast with the zingy lemon zest.

1 cup plain flour
1/2 cup unsalted butter
2 eggs
1/2 cup sugar
1/2 tsp baking powder
1 tsp vanilla extract
pinch of salt
squeeze of lemon and lemon zest
handful of blueberries
icing sugar

SERVES: Approx 18 cupcakes
DURATION: 1.5 hours

Melt the butter in a microwave for approx 15 seconds and let it cool to one side. Beat the eggs and the sugar until the mixture is light and creamy in consistency. We used an electric mixer for approximately 10 minutes. Add the lemon zest and juice as well as the vanilla extract.

In a separate bowl mix the flour, baking powder and salt and and gently fold into the egg mixture a little at a time. After you have done this, stir in 1/4 cup of your batter into the melted butter and make sure you scrape the sides of the bowl to get everything incorporated into the mixture. Finally fold in the blueberries.

The batter now needs to be chilled to get that airy consistency in the sponge, so we recommend leaving it in the fridge for at least half an hour but no longer than an hour.

Preheat the oven to 180°C. Grease the cupcake tin generously with melted butter and add 1 heaped tablespoon of the batter once it's finished chilling in the fridge. Bake the cupcakes for about 15 minutes in the oven or until there is a golden coating on the top of the cupcake. Leave to cool and dust with powdered sugar.

1 comment:



Latest Posts