Blueberry and white chocolate cupcakes
Makes: 15 cupcakes
Prep time: 25 minsTotal time: 
Recipe photograph by Martin Poole
Blueberry and white chocolate cupcakes
Who doesn’t love a cupcake? Fresh blueberries and a swirl of conserve through the batter give these pretty cupcakes a lovely, light freshness
Makes: 15 cupcakes
Prep time: 25 minsTotal time: 
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Nutritional information (cupcake)
Calories
447Kcal
Fat
29gr
Saturates
17gr
Carbs
41gr
Sugars
31gr
Fibre
1gr
Protein
6gr
Salt
0.3gr
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Sarah Akhurst
Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst’s recipes
Ingredients
- 120g soft unsalted butter
- 140g caster sugar
- 3 medium eggs
- 1 tsp vanilla bean paste or extract
- 200g plain flour
- ¼ tsp bicarbonate of soda
- 1 tsp baking powder
- 125ml buttermilk
- 150g blueberries
- 3 tbsp blueberry conserve
For the whipped white chocolate ganache
- 300g white chocolate, finely chopped
- 300ml double cream
- 30g unsalted butter
To decorate
- 50g blueberries
- 100g mini eggs
- 45g Milky Bar mini egg bar, finely chopped
Step by step
How to store
The assembled cupcakes keep for up to 3 days in the fridge (return to room temperature before eating). The uncooked cupcakes can be frozen.
- Preheat the oven to 190°C, fan 170°C, gas 5 and line two muffin tins with 15 deep cupcake cases.
- Beat the soft butter and sugar in a freestanding mixer or bowl until light and fluffy, then add the eggs one at a time, beating well between each addition. Add the vanilla then gently add the flour, bicarb and baking powder. Beat in the buttermilk and then carefully fold through the blueberries and blueberry conserve. Divide the mixture among the cupcake cases and bake for 18-20 minutes, until the cakes are risen and golden and a skewer inserted into the centre comes out clean. Remove from the oven and leave to cool on a wire rack.
- For the whipped white chocolate ganache, put the chocolate in a heatproof bowl. Put the cream and butter in a small pan and heat gently until the cream just starts to steam. Remove from the heat and pour over the chocolate. Leave for 4-5 minutes, then stir to ensure the chocolate has completely melted. Leave to cool and then chill for a minimum of 2 hours to thicken.
- When the ganache has chilled, whisk it for 2-3 minutes until it has the consistency of softly whipped cream. Transfer the ganache to a piping bag with a star nozzle and pipe on top of each of the cupcakes.
- Decorate each cupcake with blueberries and mini eggs then scatter with the chopped Milky Bar chocolate to finish.
