Vanilla Cupcakes With Blueberry Filling And Blueberry Buttercream Frosting

FOR VANILLA CUPCAKES 

• 1 1/4 cup (163 g) Plain flour/all-purpose flour 
• 3/4 cup (150 g) caster sugar 
• 1 tsp (4 g) baking powder
• 1/4 tsp salt
• 1/4 cup (57 g) unsalted butter, softened 
• 1/4 cup (50 g) vegetable oil 
• 1 tsp vanilla extract
• 2 UK medium-sized eggs at room temp (Weight without shell = 105 g)
• 1/2 cup buttermilk (1/2 cup or 120 ml milk + 1 1/2 tsp lemon juice)

FOR BLUEBERRY FILLING

• 250 g (2 cups) Blueberries fresh or frozen
• 50 g (1/4 cup) Sugar
• 1 tbsp fresh Lemon Juice

FOR FRESH BLUEBERRY BUTTERCREAM 

• 200 g (3/4 cup + 2 tbsp) unsalted butter, softened to room temperature 
• 300 g (approx. 2 1/4 cups) Icing sugar/powdered sugar, Sifted
• 2 tsp Fresh Lemon Juice
• 2 tbsp Double cream/heavy cream or whipping cream
• 2 tbsp Blueberry filling, Cold

FOR DECORATION

• Few fresh blueberries 

FOR VANILLA CUPCAKES 

1. All ingredients should be at room temperature. Sift plain flour, salt and baking powder into a large bowl. Whisk together and set aside.
2. Beat softened butter for one minute then add sugar in two batches, beat it for at least 2 minutes on medium. Add in vanilla extract, oil and then beat for 1 minute. Then add eggs (one at a time), and beat after each addition. Make sure to scrape the bowl so the butter gets well mixed in.
3. Add in dry ingredients and buttermilk. Alternate these 2 ingredients, starting with dry ingredients and ending with dry ingredients. Beat on low after each addition until it is combined (avoid over-mixing).
4. Take a 12-cupcake tin and line it with cupcake liners. Each liner should be 2/3 full with the filling. Bake in the preheated fan oven at 155C/311F (For a conventional oven, 175C/347F) for 19-20 minutes or until a toothpick inserted in the centre comes out clean. Leave on a wire rack to cool completely.

FOR BLUEBERRY FILLING

1. Wash the blueberries. Fresh blueberries are the best to use but frozen ones can also go well. If you are using frozen ones, don’t thaw.
2. Add the blueberries, sugar and lemon juice into a medium saucepan. Cook over medium heat stirring occasionally.
3. Cook the mixture for about 10-12 minutes or until it becomes thick and glossy and the blueberries have broken down. 
4. Remove from the heat and let it cool at room temperature.
5. Blend the mixture until you have a smooth sauce. Pop in the fridge until needed.

FOR FRESH BLUEBERRY BUTTERCREAM FROSTING 

1. Take the softened butter in a bowl and beat it until smooth and creamy (about 2-3 minutes), using a handheld mixer, or stand mixer with the paddle attachment.
2. We have to add icing sugar in 3 batches. So add in 1/3 of icing sugar + lemon juice and beat it again until completely combined.
3. Add in the second batch of icing sugar and beat until combined, scraping down the sides as needed.
4. Add in the remaining icing sugar + double cream and beat on medium speed until the frosting becomes nice and fluffy with a quite thick consistency.
5. Add in the cooled blueberry filling. I used 2 tbsp of filling, you can add 1 tbsp more if you want more dark colour. Beat it again until you get smooth and fluffy frosting ( about 1 minute). It’s ready to use.

ASSEMBLY

1. Cut out the middle part of the cooled cupcakes by using any medium-sized piping nozzle or a small knife. Gently press down the nozzle, twisting the nozzle as you push to cut the middle part of the cupcake and not squish it. Halfway deep through the cupcake, gently pull out the nozzle and clean it before the next use. Fill the middle part of the cupcakes with cooled blueberry filling.
2. Spoon the buttercream into a piping bag, you can use any nozzle of your choice. Make swirls with blueberry buttercream frosting onto the cupcakes.
3. Decorate with fresh blueberries (optional).