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Glamberry cupcakes

Glamberry cupcakes

Cooking time: 20 mins

The snow is settling and so I’m taking refuge in the kitchen and baking! These cupcakes look so special that I thought they deserved a glamorous name! I made these when I had some left over fresh blueberries to use up and adding them to lemony cupcakes was a resounding success. Well, my six year old wasn’t impressed with the idea of fruit in a cupcake, but he valiantly ate around the healthy parts!


  • 120g self raising flour
  • 40g Butter or margarine
  • 140g caster sugar
  • 1 egg
  • 120ml whole milk
  • 1/2 tsp baking powder
  • 1 lemon (use the zest for the cake and the juice for the icing)
  • Blueberries
For the icing
  • 250g icing sugar
  • 1 lemon (use the zest for the cake and the juice for the icing)
  • 80g soft butter or margarine
  • Blueberries to decorate
  • Edible glitter (optional)
Glamberry cupcakes


Set your oven to 170 degrees celcius.
Cream the butter and sugar until fluffy (you can do this by hand but its easier in an electric mixer)
Keep mixing while you add the beaten egg and then the flour, baking powder and Lemon zest.
Spoon into paper cases and then push 2 or 3 blueberries just below the surface of each one.
Bake for 20 mins or until lightly golden. You know they’re done when the top of the cake springs back when you press it.
Once the cakes are cool whisk up the icing sugar, butter and lemon juice until fluffy then spread on your cakes.
Top each cake with 3 blueberries and a sprinkling of edible glitter, then sneakily ear 2 and tell people you only made 10 (this is officially known as cook’s perks)
 Glamberry cupcakes

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