These cupcakes are light and fluffy, yet packed full of flavour. The combination of fresh blueberries and lemon is perfect enough as it is but it’s the light aftertaste of lavendar that changes it from a delicious cupcake to an amazing cupcake! If you don’t want to add lavender then add 2 tablespoons of poppy seeds. As the texture and flavour lends itself to the lemon and blueberry in the cake.
I remember the first time I tasted flowers were the parma violet sweets. I remember thinking I can’t believe I am actually eating flowers! Then when I spent my third year in uni at Aix-en-Provence university there were edible flowers everywhere. The beautiful lavender fields and it’s smell had me dreaming of food. I wasn’t satisfied solely with a bunch of lavender on my kitchen table. From that moment on I started experimenting by cooking flowers in my food. By the time I returned to Ireland I was hooked.
Why you will love these blueberry, lemon and lavender cupcakes
- Simple to make. Even simpler in your Thermomix
- Packed with antioxidants from the blueberries
- These cupcakes have all the flavour and texture you will want in a cupcake. Flavour from the fruit, texture from the poppy seeds and softness from the cupcake mixture
- Bursting with flavour with citrus, fresh blueberries and floral aromas
- Versatile. Can be eaten for breakfast, a mid morning snack or dessert and you can choose your topping
I love the fact you can eat them plain or choose your icing from thick swirled buttercream to a light pouring glaze or melted white chocolate. Sometimes I have all three. I also sometimes eat them for breakfast (but don’t tell the kids)!
If you love these blueberry, lemon and lavender cupcakes or you simply love blueberries then you will love my recipe for Blueberry Hazelnut Tart. Another winning blueberry recipe 🙂Print
Light fluffy blueberry, lemon and lavender cupcakes whipped up in minutes in your thermomix. Topped with a delicious blueberry drizzled fresh blueberries.
For the topping
- 80g icing sugar
- Juice from ½ lemon
- 2 – 5 tablespoons filtered water
- Preheat the oven to 170˚C.
- Whisk the egg whites in the TM bowl using the whisk attachment 30 Sec. / Speed 3 or until stiff. Remove to a separate bowl and clean the thermomix bowl.
- Add the thin lemon rind to the bowl and zest 40 Sec. / Speed 9 .
- Add the butter and the sugar to theTM bowl and cream together 1 Min. / Speed 4. until light and fluffy. Add the egg yolks one at a time while the motor is running 50 Sec. / Speed 4. Add the cider vinegar to the creamed mixture and beat 30 Sec. / Speed 3 until pale yellow.
- Pour in the lemon juice and lavender essence and mix 10 Sec. / Speed 3.
- Next add the flour, baking powder, baking soda and salt to the TM bowl and mix 30 Sec. / Speed 3. Scrape down the sides with a spatula and mix 10 Sec. / Speed 4.
- Fold the Greek yogurt alternatively with the blueberries and poppy seeds with the spatula until just mixed but do not overmix.
- Place in prepared cupcake cases and fill with an inch to spare. Bake in the oven for 18-20 minutes or until golden brown. Leave to cool before icing.
- To prepare the topping, heat some blueberries in the thermomix with a drop of water 2 Min. / 80˚C / Speed 1 . Mash until smooth 10 Sec. / Speed 4. Scrape down the sides and repeat. Remove to a bowl.
- Mix the icing sugar with the lemon juice and add water (one tablespoon at a time to get the desired consistency). Beat 10 Sec. / Speed 5. Scrape down and mix 5 Sec. / Speed 4. Add more water if you like a thinner icing. Fold in crushed blueberries and drizzle over the top. Enjoy!
If using white chocolate instead of the drizzle icing, add to the TM bowl and melt 1 Min. / 50˚C / Speed 1. Add the lemon juice and crushed blueberries and mix 10 Sec. / Speed 4.
Thick swirled buttercream can also be used as a topping.
Keywords: f using white chocolate mix with the lemon juice and crushed blueberries.