Ingredients
- 200 g granulated sugar
- 1 vanilla pod
- 230 g flour
- 1 ½ tsp baking powder
- ½ tsp bicarbonate of soda
- ½ tsp salt
- 60 g soft butter at room temperature
- 2 large eggs at temperature
- 80 g full cream
- 60 ml coconut oil
- 160 ml whole milk room temperature
- 2 tbsp flour
- 1 tbsp. fresh lemon juice
- 150 g fresh or frozen blueberries (if using frozen blueberries, do not thaw beforehand)
- ½ tsp lemon extract
- 2 tsp lemon zest finely grated
- 75 g fresh blueberries for decoration
Instructions
- Preheat the oven to 180°C (gas mark 6).
- Mix the sugar and vanilla pod seeds in a small bowl and set aside.
- Place the flour, baking powder, bicarbonate and salt in the bowl and mix for 15 sec/speed 7. Transfer to a bowl and set aside.
- Place the soft butter and vanilla sugar in the bowl, then mix for 30 sec/Speed 3. Mix again for 1 minute at speed 3, adding the eggs one by one through the hole in the lid with the knives running.
- Add the crème fraîche, oil and mix for 1 minute at speed 3.
- Place the dough in a bowl and set aside.
- Clean the bowl.
- Place the blueberries in a small bowl, add the lemon juice and mix to coat. Add the flour and coat the berries. Using a rubber spatula, fold the floured blueberries (and any excess flour in the bowl), lemon extract and lemon zest into the dough.
- Divide the dough between 12 paper cases.
- Place in the oven and bake for 20 minutes at 180ºC. Remove from the oven and leave to cool for around 30 minutes before turning out onto a wire rack. Once the cupcakes have cooled, it's time to frost and decorate them!
