Lemon Curd & Blueberry Cupcakes
Info
Bursting with juicy blueberries and natural flavour, these Lemon Curd and Blueberry Cupcakes make the perfect tea-time treat.
We use organic kefir and coconut sugar in these cupcakes, resulting in a moist, light sponge. Finish them off with a sweet lemon icing.
Ingredients
175g baking spread
100ml kefir
2 Tbsp lemon curd
3 Organic eggs
1 Lemon, zest and juice
200g self raising flour
175g Biona Organic Coconut Sugar
200g Blueberries
140g Icing Sugar
Method
- Heat oven to 160C/140C fan/gas 3.
- Put 100g kefir, 2 tbsp lemon curd, the spread, eggs, lemon zest, flour and coconut sugar into a large mixing bowl.
- Quickly mix with an electric whisk until the batter just comes together. Add the blueberries and mix them in gently.
- Divide evenly between 8 cupcake cases.
- Bake for 40 minutes or until golden, and a skewer poked into the centre comes out clean.
- Wait for the cupcakes for cool, before making the icing. Sift the icing sugar into a bowl and stir in enough lemon juice to make a thick, smooth icing. Spread over the top of the cakes then decorate with lemon zest.
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