Name: Mini Lemon, Blueberry And Cream Cakes
Prep time: 0:0
Cook time: 0:0
Yield: 15
Cuisine: Cupcakes, Fruit, Lemon, Bake
Ingredients: 125g butter; 125g golden caster sugar; 1 large egg; 1 teaspoon of vanilla extract; 125g self raising flour; 3-4 teaspoons of semi skimmed milk; lemon curd *; 150ml double cream; A small punnet of blueberries

Posted on

9 July 2017

by

Liz Robb

Ingredients

125g butter

125g golden caster sugar

1 large egg

1 teaspoon of vanilla extract

125g self raising flour

3-4 teaspoons of semi skimmed milk

lemon curd *

150ml double cream

A small punnet of blueberries

Servings

15

Person

Preparation

1

Preheat the oven to 180 degrees or 160 degrees fan oven.
2

Cut the softened butter into small pieces and cream together with the caster sugar until the mixture is pale and well combined.
3

Beat the egg in a small bowl and then add to the butter and sugar mixture. Spoon in the vanilla extract and mix well together.
4

Sieve then add the flour, a little at a time, folding it in thoroughly with each addition.
5

Stir a teaspoon of milk at a time into the mixture until it reaches the required dropping consistency.
6

Place small paper cases into a mini muffin tin. Spoon a little of the mixture into the bottom of each paper case, drop a small blob of lemon curd in the centre then cover with a little more cake mixture.
7

Bake for about 15 minutes, until beginning to brown on the top and baked through. Leave in the tin to cool for 5 minutes then place on a wire rack to cool further.
8

Whip the cream then pipe swirls onto the cooled cakes, decorating each cake with 3 blueberries. Place them into a cake tin and put in the fridge until ready to serve.

Cooks Note

These light and fluffy little cakes are just right for a summer afternoon tea.

* To make a jar of fresh lemon curd:
You will need 4 unwaxed lemons, 200g golden caster sugar, 100g unsalted butter and 6 eggs.
1. Finely zest and juice the lemons, place both in a heatproof bowl over a pan of simmering water, not touching the water, to warm.
2. Stir in the sugar, then add the chopped butter and stir until the butter has melted.
3. Beat 4 eggs and 2 yolks together then add gradually to the lemon mixture and stir gently for 12-15 minutes to cook and thicken to a custard consistency.
4. Cool slightly, sieve and then spoon into a clean jar. Cover and chill in the fridge.