Your perfect Summer fix comes in the form of this lemon, thyme and blueberry cupcakes recipe with cupcakes that are light and fluffy with a zesty filling.
- Baker: Rowan Claughton
- IG: @rowanclaughton
- Makes: 12 cupcakes
- Prep time: 60 minutes
- Prove time: N/A
- Bake time: 24 minutes
- Total time: 1 hour 24 minutes minutes, plus cooling
- Flour(s) used: Fine Cake Flour
Lemon, Thyme & Blueberry Cupcakes:
- Preheat the oven to 160c fan and line a 12 hole cupcake tin with large cupcake cases. In the bowl of a stand mixer, beat the butter and sugar until light and fluffy. Add the eggs and beat between each addition, followed by the lemon zest and extract. Sift in the flour, baking powder and thyme & beat to combine. Scoop the mixture evenly into the cases and bake for 24 minutes.
- Meanwhile, make the blueberry compote. In a large pan, add the blueberries, sugar and lemon juice and bring to a simmer over a medium heat for five minutes. Allow the fruit to soften before mixing the cornflour with the water and adding to the mixture. Cook for a further few minutes before leaving to cool.
- Next, make the Swiss meringue buttercream. Whisk the egg whites with the sugar and place over a Bain-marie. Stir until all the sugar has dissolved before transferring to a stand mixer and beating until thickened and cooled somewhat, about 5 minutes. Add the butter a little at a time until incorporated. Add the lemon extract and set aside.
- Make holes in the cupcakes and fill with the blueberry compote. Pipe over the buttercream and make a well on the top. Spoon in more compote. Finish with the thyme sprigs and lemon peel.
