Lemon Blueberry Cupcakes with Swiss Meringue Buttercream
Author: Maya Kitchenette
Prep time:
Cook time:
Total time:
Serves: 12
- ¾ cup butter, room temperature
- 1½ cups sugar
- 2 large eggs
- 2⅔ cups Self raising flour
- ¾ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 cup blueberries
- 3 large egg whites
- ⅔ cup castor sugar
- 250 g butter - cut into small chunks,
- 1½ teaspoons pure vanilla extract
- Beat butter and sugar and beat until light and fluffy.
- Add lemon zest and eggs, one at a time, beating until well combined.
- Add about a third of the flour and beat to combine.
- Mix in half of the milk nd beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
- Stir in vanilla and the blueberries.
- Scoop batter into cupcake cups about ⅔’s full and bake for about 20-25 minutes or until a cake tester comes out clean.
- Keep aside to cool while making the frosting.
- Combine egg whites and sugar in the heatproof bowl of a standing mixer set over a pan of simmering water.
- Whisk constantly by hand until mixture is warm to the touch and sugar has dissolved.
- Attach the bowl to the mixer fitted with the whisk attachment.
- Start on low and gradually increasing to medium-high speed, whisk until stiff peaks form.
- Continue mixing until the mixture is fluffy and glossy, and completely cool for about 7-10 minutes.
- With mixer on medium-low speed, add the butter a little at a time, mixing well after each addition.
- Once all butter has been added, whisk in vanilla.
- Continue beating for about 3-5 minutes and do keep scraping down the sides of bowl with a flexible spatula,
- Once smooth, stop beating and frost cupcakes as desired.
Recipe by Maya Kitchenette at https://mayakitchenette.com/lemon-blueberry-cupcakes-with-swiss-meringue-buttercream/
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