Recipe: Blueberry Pie Cupcake

With the summer months here we’re in full swing and we’ve been whipping up lots of deliciously fruity cupcakes in the Juniper Cakery kitchen. Last week we had Lemon Meringue and Eton Mess and the week before we had a luxurious Raspberry & Dark Chocolate Truffle cupcake. Now, added to our list of new summer favourites is.. Blueberry Pie! Yum! Psst… we’ve also added our recipe so you can bake up this little treat yourself at home.

Blueberry Pie Cupcake

Our Blueberry Pie cupcake is a lovely vanilla cake with a biscuit base, swirled on top is a deliciously fruity blueberry buttercream finished with three fresh blueberries!

Blueberry Pie Cupcake

Makes approximately 12 cupcakes

For the cupcakes…

226g self raising flour
226g butter
226g caster sugar
4 eggs
12 round plain or ginger biscuits (they need to fit i the bottom of the cupcake case)
1 teaspoon Vanilla Extract

Step one: Preheat your oven to Gas Mark 3/325F/170C

Step two: Cream the butter with sugar and once well mixed add in the Vanilla Extract, flour and then the eggs.

Step three: Set out your cupcake cases in your pan and add a biscuit to each before adding your mixed batter. If you can’t find round biscuits that fit into the bases just break them up into chunks and add.

Step four: Bake from around 12-18 minutes or until a golden brown on top and leave to cool on a counter.

For the buttercream…

We make our buttercream using our own intuition as buttercream can be tricky at times. It’s best that you begin to develop and ‘eye’, ‘feel’ and ‘taste’ so that you know when your frosting is perfect for you. For starters though, the recipe below is a rough guide…

250g butter
250g – 350g icing sugar
3 blueberries (or more if you prefer)
2-3 drops of LorAnn Oil Blueberry Flavouring
Sugarflair gel paste food colour in ‘Navy’
868 piping tip/nozzle 
Piping bags

Step one: Cut your butter into small cubes and cream your butter until soft. Gradually add icing sugar until a good consistency.

Step two: Add some LorAnn Oil Blueberry Flavouring and Sugarflair gel paste food colour in ‘Navy’ and mix well.

Step three: Scoop your lovely blueberry buttercream into a piping bag fitted with an 868 piping tip/nozzle (if you’d like to get the same look/pattern to your frosting as we have) and swirl on top of your cupcakes once they have cooled down.

Now all you need to do is topple some fresh blueberries on top and then sit down and gobble them up before everyone else does!

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