Blueberry cupcakes: (Makes 12 cupcakes)
120 grams butter (room temperature)
140 grams granulated sugar
2 eggs (room temperature)
1.5 teaspoons vanilla
160 grams flour
1.5 teaspoons baking powder
1/2 teaspoon salt
130 grams buttermilk or plain yogurt (room temperature)
260 grams butter (room temperature)
450 grams powdered sugar
50 ml heavy cream
2 teaspoons vanilla extract
Beat together the butter and the sugar on medium speed using a handheld mixer. Beat for 3 min or until pale and fluffy.
Add eggs, one at a time making sure they’re fully combined. 1-2 min. Add the vanilla and mix for another 5 seconds.
Add the flour mixture and the buttermilk, alternating and starting with flour. Add 1/3 flour mixture, mix for 5 seconds. Add 1/3 buttermilk, mix for 5 seconds. Add 1/2 flour, mix for 5 seconds. Add last of buttermilk, mix for 5 seconds. Add last of the flour, and mix JUST until combined, 5-10 seconds.
Pour into cupcake liners and bake in the middle of the oven at 175 degrees Celsius (350 degrees Fahrenheit) for 18-22 minutes, checking if toothpick comes out clean.
Let cool to room temp before frosting.
For the frosting, beat the butter until smooth and creamy. Slowly add powdered sugar until combined.
Add the heavy cream and mix for 2 min until fluffy and smooth.
Add more sugar if needed.
Decorate however you want!
The filling is blueberry jam. Store bought works great! Fill the cupcakes by hollowing them using a spoon and pipe jam inside