|Posted by me on February 3, 2015 at 3:00 PM|
What you need
150g baking margarine
150g caster sugar
3 medium eggs
50g Greek yogurt
185g self raising flour
½ level teaspoon baking powder
150g blueberries (reserve 16 for decoration)
2 lemons, finely grated zest
200g icing sugar
150g cream cheese
2 passion fruit
What you do
Preheat the oven to 160c or 150c for a fan assisted oven and line 2 x 8 hole muffin tins with paper muffin cases
Cream the margarine, lemon zest and caster sugar together until pale and fluffy then beat in the eggs one at a time. Fold in the Greek yogurt followed by the self raising flour and baking powder (sprinkle this evenly over the top of the batter) then divide the mixture between the paper cases and place one or two blueberries on top of each one (they will sink into the cake batter during cooking) make sure you reserve one big fat juicy berry for the top of each cake)
Place in the preheated oven and bake for approximately 35 minutes or until the cakes are well risen and golden brown then leave them to cool in the tin.
Meanwhile make up the cream cheese frosting by beating the butter and icing sugar together until pale and fluffy then gently beat in the cream cheese, spoon into a piping bag and pipe a swirl on the top of each cooled cupcake- you don’t need a nozzle, alternatively you can spoon a nice dollop on top.
Cut the two passion fruit in half and spoon the seeds and juice into a small bowl, place a blueberry on the top of each swirl of cream cheese frosting and drizzle over a teaspoon of the passion fruit seeds and juice.