lemon blueberry cupcakes

Ingredients (cupcakes) -

• 3/4 cup self rising white flour
• 1/2 tablespoon baking powder
• 8 tablespoons butter
• 1/2 cup superfine sugar
• 2 eggs, lightly beaten
• finely grated rind of lemon
• 2 tablespoons milk
• 1 teaspoon lemon juice
• 1/2 cup fresh blueberries

Ingredients (frosting) -

• 6 tablespoons butter, softened
• 1 1/2 cups confectioner's sugar
• 1 tablespoon lemon juice

Directions -

• Preheat oven to 375 degrees Fahrenheit.
• Put 12 paper baking cases in a muffin tin.
• Sift flour and baking powder into large bowl.
• Add butter, eggs, lemon rind, lemon juice, sugar, milk, and beat together until smooth.
• Mix in blueberries.
• Spoon batter into prepared muffin tin.
• Place cakes in the oven for 15 minutes, or until well risen and golden brown.
• Transfer to wire rack and allow to cool.
• To make icing/filling, put butter in bowl and beat until fluffy. Sift in confectioner's sugar and add lemon juice, and beat together until smooth.
• When cupcakes are cool spread or pipe the buttercream filling on the cakes.
• Dust with confectioner's sugar before serving, if desired.
• Enjoy!

- D