Mothers Day Cupcakes | Blueberry and Vanilla Cupcakes

• Main Ingredient: Blueberries
• Prep Time: 25 min
• Cook Time: 25 min
• Serves: 12
• Recipe by: Kitchen Aid

Celebrate your mum with these delicious Mother’s Day Cupcakes recipe! Easy to make and beautifully decorated, they’re the perfect way to show your love.

MOTHER’S DAY CUPCAKES METHOD

1. To prepare your Mother’s Day cupcakes, preheat oven to 170C, fan forced.
2. Place the cupcake patties into a large muffin tray and set aside.
3. Combine the butter and caster sugar into the bowl of a Kitchen Aid Stand Mixer with the beater paddle attached. Mix on medium speed until light and fluffy.
4. Add the vanilla extract and one egg at a time, beating in-between until combined.
5. Turn the mixer down low and slowly add the plain flour and baking powder until it is just combined. Be careful not to over mix.
6. Add the lemon zest, juice and butter milk and slowly beat again until just combined.
7. Spoon the batter into the patties, filling them a third of the way.
8. Place in the oven to bake for 25 mins or until they are lightly golden and a skewer comes out clean when tested.
9. Remove from the oven and place on a cooling rack to cool down.
10. To prepare the blueberry compote, combine the frozen blueberries, lemon juice and caster sugar into a small saucepan.
11. Place on low to medium heat to simmer with a lid on slightly ajar for 15 minutes, stirring occasionally.
12. Once the compote starts to thicken remove it from the heat and allow it to cool down before placing it in a lidded container and place in the fridge until it is ready to serve.
13. To prepare blueberry cupcake icing, combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start with then turn up to medium speed once the ingredients are combined.
14. Add vanilla and a pinch of salt
15. Slowly add in milk. If the frosting becomes too runny, add a little more icing sugar.
16. Attach a large decorating piping nozzle to a piping bag and fill with frosting. Pipe the cupcakes, creating a rose swirl, and place in the fridge until ready to serve.
17. When ready to serve, spoon over blueberry compote followed by a few fresh blueberries and a small sprinkle of freshly zested lemon.