Ingredients 200g of butter
1 1/2 cup caster sugar
1 teaspoon of vanilla essence
3 cups of self raising flour
1 cup of milk
1 cup of fresh or frozen blueberries
200g of butter
6 cups of icing sugar
1/2 cup of milk
A few drops of blue food colouring
Preheat the oven to 180 degrees and line a cupcake baking tray with patty pans.
Drain the blueberries on paper towel to remove excess liquid before adding them to the mixture. Set these aside.
Use an electric mixer to beat together the sugar and butter until creamy and pale.
Add the eggs and vanilla essence and beat until completely combined.
Next, alternate between adding flour and milk, folding each in after every addition.
Fold the blueberries through the cupcake batter, then spoon the batter out evenly between the cupcake patty pans.
Bake for 10-15 minutes, until the cupcakes are cooked through when tested with a skewer.
Set the cupcakes aside to cool on a wire rack.
To ice: Beat together 200g of butter and 6 cups of icing sugar with an electric mixer until pale and creamy. Add the milk and food colouring, then beat to combine. Pipe or layer the blue icing on top of each cooled cupcake!