Blueberry and Rhubarb Cupcakes

These lovely cakes are an absolute treat to the taste buds.

75g Butter (Unsalted)

1/2 tsp Bicarbonate of Soda

200g Plain Flour

2 tsp Baking Powder

75g Caster Sugar

200ml Buttermilk *

1 pinch Salt

1 Egg (Large)

100g Blueberries

For Rhubarb

100ml Water

75g Caster Sugar

1 Lemon (Juice Only)

100g Rhubarb (Chopped into bite sized pieces)

Buttercream

140g Butter (softened)

280g Icing Sugar

1-2 tbsp Cooking Syrup from Rhubarb

Handful of blueberries for decoration

• For the rhubarb, put the water, sugar and lemon juice in a saucepan and bring to the boil.
• Add the Rhubarb to the pan and cook until softened then leave to cool.
• Preheat the oven to Gas 6/200 C/400 F and line a cupcake pan with cake cases
• Put the butter into a small saucepan and melt over a gentle heat then remove to cook slightly.
• Put all of the dry ingredients into a large bowl and mix well.
• In a separate bowl whisk together the buttermilk and egg and then whilst still whisking gradually pour in the butter.
• Pour the wet ingredients into the dry and carefully mix in until just combined.
• Fold in the blueberries and the spoon into the cake cases.
• Push a teaspoon of rhubarb into the centre of each cake and cover over with the batter.
• Bake for 20-25 minutes until golden and put on a rack to cool.
• For the buttercream, place the butter in a bowl and beat until soft.
• Add half of the icing sugar and beat until smooth
• Add the other half of the icing sugar and 1tbsp of rhubarb syrup and beat until smooth and creamy.
• If necessary add the other tablespoon of syrup to achieve the right consistency.
• Spread or pipe over the cooled cupcakes and top with a blueberry.

*If you don't have buttermilk to hand this is a good substitute

1 tablespoon Lemon Juice

235ml Milk

• Place the tablespoon of lemon juice in a bowl, add the water and stir.
• Leave the mixture for 5 minutes then use as needed.

Happy eating