Blueberry muffins and Raspberry cupcakes


For those who check-in on my blog regularly, you'll have noticed a considerable gap between my previous DIY post and this one. Why, you ask? Well, I've been sick. A lot. Bleurgh. But (fingers crossed) I'm going to be out of that stage soon and to celebrate, I made some treats for my colleagues at work and thought you might like to see them too.

Here's how I made some Blue(for a boy)berry muffins and Pink(for a girl) Raspberry cupcakes! Why blue and pink you ask? Well, isn't it obvious...?

Blueberry muffins

This recipe made 12 (rather fat-looking) muffins.

220g plain flour
220g unsalted butter (make sure it's soft!)
130g golden caster sugar
4 medium sized free-range eggs
3 flat teaspoons of baking powder
1/4 teaspoon of nutmeg
Blueberries (I used frozen ones and about 5 or 6 in each case)

Pre-heat your oven to 200C when they're ready to go in.

  1. Cream the butter and sugar together. When baking, I tend to use either my electric hand-whisker, or my Kitchen Aid, depending on how much I'm making.
  2. Once creamed, add one egg at a time, making sure it's well mixed in between.
  3. Add the flour, baking powder and nutmeg, folding into the mixture using a wooden spoon (keep some air in there!)
  4. Stick in the fridge for about an hour (mine were only in for 45 minutes, oopsies!)
  5. Put 12 muffin cases into a muffin tray.
  6. Spoon the mixture into your muffin cases. 
  7. Scatter 5 or 6 blueberries across the mixture, pushing them slightly in so they're not all sat on the top of the mixture.
  8. Bake in the oven for 15 - 20 minutes until cooked throughout. Check by inserting a metal skewer through the centre: if it comes out clean/with no mixture stuck to it, they're done.
  9. Leave to cool (if you can bear it) and enjoy! My favourite way is with a big fat glass of milk (I'm old-school, I know!)

Raspberry cupcakes

This recipe made 12 (over-spilling!) cupcakes. You might want to eek the mixture out to 14 instead.

180g plain flour
180g unsalted butter (make sure it's soft!)
180g golden caster sugar
2 medium sized free-range eggs
1 teaspoon of baking powder
4 tablespoons of semi-skimmed (or full fat) milk
150g punnet or 24 raspberries

For the frosting:
125g unsalted butter (soft!)
250g sieved icing sugar
Splash of semi-skimmed (or full fat) milk
Red food colouring (I use the gel ones that come in a tube)

Pre-heat your oven to 180C.
  1. Cream the butter and sugar together.
  2. Add one egg at a time, making sure it's well mixed in between.
  3. Add the flour and baking powder, folding into the mixture using a wooden spoon. Add your milk so that the mixture's consistency means it can softly drop off the spoon.
  4. Put 12 cupcake cases into a cupcake baking tray (I used pink ones, probably a bit OTT, but oh well.)
  5. Spoon half of the mixture into your cases. 
  6. Push a raspberry into the centre of each case, then spoon the remaining mixture over the top of each one.
  7. Bake in the oven for 15 minutes, or until golden brown. Feel free to do the skewer test on these ones too if you're not sure they're cooked the whole way through, just mind that raspberry in the middle!
  8. Place on a wire rack to cool.
While the cupcakes are cooking, go ahead and make the frosting. It won't take long if you use an electric whisker, like I did.
  1. Give the butter a good whisk. This will also help you spot any lumps if your butter's not soft enough! 
  2. Add the sugar and a splash of milk if it's too thick. Mix thoroughly until a pale yellow colour.
  3. Add your food colouring and mix until thoroughly combined - less is more! It's far better to put a tiny bit in, mix, put a tiny bit more in, mix again, then to just stick a whole tube in an realise all your friends will look like vampires when they take a bite! 
  4. Make sure your frosting isn't left anywhere hot/in direct sunlight while your cupcakes cook and cool, otherwise it'll be really runny and hard to pipe/spoon out.
  5. I used a flat palette knife to apply the frosting, but feel free to use a piping bag and cupcake frosting nozzle if you prefer a more refined look.
  6. Add a raspberry to the top and enjoy!

I hope you enjoyed these recipes. Do share your photos with me if you made them yourselves, particularly if you used them, like I did, to announce your exciting news!

Laura x

You Might Also Like


Popular Posts