As my family and friends may vouch, one thing my very (like very) lazy self will be not so lazy about, is to spring into action when cake is required.
A few weeks back, my little sister was in town, and that too on her birthday! It had been one of those crazy busy weeks so I hadn’t really bought her a present (yes awful older sister!). So, in order to make up for the no birthday present situation, I set up a little party table in my lounge as a surprise for her before she woke up (and by that I mean, before my kids took turns sitting on her head and forced her out of bed).
I made four different flavours of cupcakes, all from the same batter, using my most basic recipe, and they turned out great! Once the batter was made, I quickly separated in four bowls, mixed the assorted favourings and popped them in the oven. I did the same with the frosting. Made a big batch of buttercream, separated in four bowls, flavoured each individually and smothered them on the cupcakes.
I only managed to nicely photograph just the blueberry ones so I thought I’d share the recipe here.
This is a two egg basic Victoria sponge recipe that I often use for cupcakes. I added fresh blueberries to both the cake batter and buttercream. However, Id strongly recommend blueberry jam for the icing if you want to pipe it and to preserve its keeping qualities. Fresh blueberry buttercream no doubt tastes absolutely gorgeous, but it is too runny for piping and can go bad easily if not eaten fresh. Since I didn’t have any blueberry jam at home, and I knew we would scoff up the cakes almost instantly, I used fresh fruit instead.
100 gms butter
100 gms caster sugar
100 gms Self raising flour
2 Large eggs
¼ Cup fresh blueberries, slightly mashed
100 gms butter
200 gms icing sugar
2 tbsps blueberry jam
Cream butter and sugar together till pale in colour.
Gradually beat in the eggs.
Fold in the sifted flour a little at a time.
Gently fold in very slightly mashed blueberries (if the blueberries are mashed too much, they will make the mixture very runny).
Pour in cupcake cases, placed in a muffin tray in a preheated oven.
Check after 15 minutes. These cakes are usually done in 15-25 minutes depending on the oven.
Once done, take out of the tin immediately, cool completely on cooling racks.
Beat butter and icing sugar together till pale and fluffy and gorgeously airy!
Spoon in the jam and fold in gently.
Spoon on the cooled cakes and enjoy!
PS. I added a bit of strawberry jam in the icing because I felt the blueberries made the icing grey and the colour needed perking up.