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Member recipe
Blueberry cupcakes
Member recipes are not tested in the GoodFood kitchen.

Blueberry cupcakes

By chizylass (GoodFood Community)
  • Preparation and cooking time
    • Total time
    • 30 minutes
  • More effort
  • Makes Cakes
Yummy Yum Yum


  • 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


  • STEP 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.
  • STEP 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.
  • STEP 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.
  • STEP 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).
  • STEP 5
    To serve, decorate the cupcakes with rose-shaped sweets or fresh rose petals and serve.

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