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175g (3/4 cup) Self raising flour
175g (3/4 cup) Unsalted butter
175g (3/4 cup) Caster sugar
2 tsp lemon extract
Blueberry Lime Curd
256g (2 cups) fresh blueberries
120ml (1/2 cup) fresh lemon juice
3 egg yolks
1 whole egg
96g (3/4 cup) sugar
4 tablespoons unsalted butter cut into small cubes
250g (1 cup + 2 tbsp) unsalted butter (at room temperature)
600g (4 cups) sifted icing sugar/confectioners sugar
2 tbsp milk
§ For the sponge, cream the butter and sugar together
§ Sift in the flour and one egg
§ Add the eggs one at a time, giving the mixture a quick stir in between
§ Add the lemon extract and stir
§ For the curd. In a small saucepan, combine the blueberries and lemon juice, cover, and place over medium heat.
§ Cook until the blueberries pop and the liquid bubbles, about 5 minutes. Pass the blueberries through a strainer, pressing well with a spoon.
§ Pour the blueberry puree back into the saucepan and set aside to cool.
§ Whisk together the egg yolks and egg until combined. While whisking, pour in sugar and whisk until a light yellow color.
§ Add the egg mixture to the blueberry puree in the saucepan, and continue whisking until creamy and well incorporated, about one minute.
§ Place over medium heat, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8–10 minutes.
§ Remove the pan from the heat, and stir in the butter, one cube at a time.
§ Chill in the refrigerator for at least one hour.
§ Pre heat the oven to 140C/280F and prepare a 12 hole muffin tin
§ Put one tbsp. of the cake mix into each cupcake case and the use a tsp to drip the curd into on top of the mixture. Swirl the curd to make a marble pattern and then top with another tbsp of cake mix. Repeat this until the cases are 2/3 full.
§ Bake for 25–30mins
§For the buttercream Beat the butter for at least 5 mins (this makes the butter a lovely pale colour)
§ Add the icing sugar in two stages, beating the mixture for at least 5 mins between before adding the lemon extract
§ Add the milk in very small amounts until the consistency of the buttercream is spreadable.
§ Spoon or pipe the buttercream onto the cupcakes and enjoy!