Blueberry cupcakes
Member recipe

Blueberry cupcakes

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Serves 1 - 12 Cakes

Yummy Yum Yum

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  • 125g/4oz butter
  • 125g/4oz icing sugar
  • 100g/3½oz blueberries
  • 50g/2oz plain flour
  • 150g/5oz ground almonds
  • half tsp rosewater
  • 4 egg whites, beaten until stiff peaks form when the whisk is removed
  • 1 lemon, zest only
  • For the icing
  • 600g/1lb 5½oz icing sugar
  • 2-3 drops edible pink food colouring
  • 3 tbsp lemon juice
  • 3 tbsp water
  • half tsp rosewater
  • To garnish
  • small rose-shaped sweets or fresh rose petals, to garnish


    1. Preheat the oven to 180C/355F/Gas 4. Beat the butter and sugar together in a bowl, until pale and fluffy.Dredge the blueberries in the flour, then remove and set aside.
    2. Add the flour and almonds to the butter mixture and mix well. Add the rose water and the blueberries and mix in. Gently fold in the egg whites.
    3. Line a muffin tin with cupcake cases. Spoon the cake mixture into the cupcake cases. Transfer to the oven to bake for 12-15 minutes, or until risen and golden-brown. Remove from the oven and leave to cool on a wire rack.
    4. For the icing, place the icing sugar, food colouring, lemon juice, water and rosewater into a clean bowl and mix to completely combine.Spread the icing onto the cooled cupcakes. (Use a hot knife to make the surface smooth).
    5. To serve, decorate the cupcakes with rose-shaped sweets or fresh rose petals and serve.

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