Blueberry and White Chocolate Cupcakes

Everyone knows that blueberries are my favourite fruit. When I found loads of punnets in the reduced section last week, I couldn’t resist stocking up my freezer! I baked these cupcakes last Sunday when the sun was shining and the sweltering heat was making it really feel like summer. Today, sadly, isn’t quite so beautiful. IMG_9583 IMG_9587

I love London in the summer. Everything feels so laid back, much more so than in the winter. When it’s cold, grey and rainy, it’s difficult to enjoy anything. The herds of people in coats with heads bowed against the drizzle, rushing past each other turn into crowds spilling out of pub doors, Pimms in hand, and flocking to London’s parks.

Last Sunday was one of those pub going, park visiting days. We packed a huge picnic, donned summer dresses and sunglasses, and followed the hoards of people heading to Hampstead Heath, which, thankfully, I live about five minutes away from!


It is rare that British weather is good, so when the sun shines, you really have to make the most of it. I also have something other than the gorgeous weather to celebrate. I finished my dissertation, and, subsequently my MA, on Thursday! So, sunshine or no sunshine, I’m very happy. And the prefect accompaniment to happiness is cupcakes, regardless of whether or not I can eat them!


Blueberry and White Chocolate Cupcakes

for the cupcakes:

2oog butter

2oog caster sugar

3 eggs

2oog self raising flour

1 teaspoon baking powder

1 tablespoon milk

1 punnet blueberries

Preheat the oven to 18o degrees Celcuis.

Cream together the butter and sugar, then add the eggs and mix well. Then add the flour and baking powder. Stir in the milk.

Line a muffin tray with cupcake cases and spoon a tablespoon of mixture into each case. Once the cases are full, place a handful of blueberries on top of each one and, using your finger, push into the mixture  slightly. I do it this way to ensure that all the berries don’t sink the bottom.

Bake for 15-2o minutes, or until slightly golden brown and firm and springy to the touch.

For the icing:

1oog white chocolate

25og butter, slightly softened

25og icing sugar

Begin by melting the white chocolate in a bowl over a saucepan of over simmering water, then place it to one side and allow it to cool completely.

While the white chocolate is cooling, beat together the butter and icing sugar until it is pale and fluffy. If you have a freestanding mixer, it is best to use the whisk attachment to get the lightest icing.

When the chocolate is cool, stir it in. When the cupcakes have cooled, spoon a dollop of icing onto each cupcake and smooth. Decorate with a few blueberries and enjoy! IMG_9585



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