Blueberry Cheesecake Cupcakes Recipe
175g soft unsalted butter
175g caster sugar
3 medium eggs, lightly beaten
175g self-raising flour, sieved
2 tbsp milk
For the blueberry syrup
50g caster sugar
For the icing
200g soft butter
300g cream cheese, at room temperature
300g icing sugar, sieved
Silver Spoon lilac food colouring
The cakes (without icing) keep for three days in an airtight container; they freeze well too.
- Preheat the oven to 190°C, fan 170°C, gas 5. Line a 12-hole muffin tin with paper muffin cases.
- To make the blueberry syrup, put the caster sugar and 100ml water into a small pan and heat until the sugar dissolves. Bring to the boil and add the blueberries, reserving 36 for decoration. Gently heat for about 1 minute until they have softened slightly, then remove and cool in a sieve over a bowl. Continue to heat the syrup and boil for 3 minutes. Leave to cool.
- Whisk the butter and sugar in a bowl with an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined, then add the flour and milk. Whisk with an electric hand whisk until combined and fluffy, then fold in the softened blueberries.
- Divide equally between the paper cases and bake in the oven for 20-25 minutes or until the cakes are golden and risen. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
- Meanwhile, make the icing. Whisk together the butter and cream cheese until smooth, then whisk in the icing sugar, 1 tablespoon of the blueberry syrup and a little lilac food colouring; chill.
- When the cakes are cooled, spoon the icing into a piping bag with a large star nozzle. Pipe a big swirl on to the top of the cupcakes, starting on the outside and working your way in. Decorate each cupcake with 2 or 3 blueberries and chill until needed.