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Blueberry cheesecake cupcakes


Makes: 12
timePrep time: 30 mins
timeTotal time:
Blueberry cheesecake cupcakes
Recipe photograph by Jonathan Gregson

Blueberry cheesecake cupcakes


Makes: 12
timePrep time: 30 mins
timeTotal time:

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Nutritional information (per serving)
Calories
596Kcal
Fat
40gr
Saturates
25gr
Carbs
53gr
Sugars
45gr
Fibre
1gr
Protein
4gr
Salt
0.6gr

Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes
Kim Morphew

Kim Morphew

London-based food stylist and writer Kim Morphew has been contributing to Sainsbury's magazine since 2008. She is creator of the children's cookery book and baking range, The Kookey Chefs.

See more of Kim Morphew’s recipes

Ingredients

  • 175g soft unsalted butter
  • 175g caster sugar
  • 3 medium eggs, lightly beaten
  • 175g self-raising flour, sieved
  • 2 tbsp milk
For the blueberry syrup
  • 50g caster sugar
  • 200g blueberries
For the icing
  • 200g soft butter
  • 300g cream cheese, at room temperature
  • 300g icing sugar, sieved
  • Silver Spoon lilac food colouring

Step by step

Get ahead
The cakes (without icing) keep for three days in an airtight container; they freeze well too.
  1. Preheat the oven to 190°C, fan 170°C, gas 5. Line a 12-hole muffin tin with paper muffin cases.
  2. To make the blueberry syrup, put the caster sugar and 100ml water into a small pan and heat until the sugar dissolves. Bring to the boil and add the blueberries, reserving 36 for decoration. Gently heat for about 1 minute until they have softened slightly, then remove and cool in a sieve over a bowl. Continue to heat the syrup and boil for 3 minutes. Leave to cool.
  3. Whisk the butter and sugar in a bowl with an electric hand whisk or beat with a wooden spoon until pale and creamy. Gradually whisk in the eggs until just combined, then add the flour and milk. Whisk with an electric hand whisk until combined and fluffy, then fold in the softened blueberries.
  4. Divide equally between the paper cases and bake in the oven for 20-25 minutes or until the cakes are golden and risen. Leave in the tin for 5 minutes, then transfer to a wire rack to cool.
  5. Meanwhile, make the icing. Whisk together the butter and cream cheese until smooth, then whisk in the icing sugar, 1 tablespoon of the blueberry syrup and a little lilac food colouring; chill.
  6. When the cakes are cooled, spoon the icing into a piping bag with a large star nozzle. Pipe a big swirl on to the top of the cupcakes, starting on the outside and working your way in. Decorate each cupcake with 2 or 3 blueberries and chill until needed.

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