Mother's Day Cupcakes - KitchenAid

• 115g unsalted butter, at room temperature

• 200g caster sugar

• 1 1/2 tsp vanilla extract

• 2 large eggs, at room temperature

• 1 1/2 cups all-purpose plain flour

• 2 tsp baking powder

• 1 tbsp lemon zest

• 120ml butter milk

• 60ml lemon juice

• Cupcake paddies

Blueberry compote:

• 250g frozen blueberries

• 1 tbsp lemon juice

• 1/3 cup caster sugar

Vanilla frosting:

• 345g un salted butter, softened to room temperature

• 650g icing sugar, sifted

• 60ml milk

• 2 tsp vanilla extract

• Pinch salt

Decoration:

• Extra Fresh blueberries

• Lemon zest

1. Pre heat the oven to 170C fan forced.

2. Place the cupcake paddies into a large muffin tray and set aside.

3. Combine the butter and caster sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on medium speed until light and fluffy.

4. Add the vanilla extract and one egg at a time, beating in-between until combined.

5. Turn the mixer down low and slowly add the plain flour and baking powder until it is just combined. Be careful not to over mix.

6. Add the lemon zest, juice and butter milk and slowly beat again until just combined.

7. Spoon the batter into the paddies, filling them a third of the way.

8. Place in the oven to bake for 25 mins or until they are lightly golden and a skewer comes out clean when tested.

9. Remove from the oven and place on a cooling rack to cool down.

Blueberry Compote:

1. Combine the frozen blueberries, lemon juice and caster sugar into a small saucepan.

2. Place on low to medium heat to simmer with a lid on slightly ajar for 15 minutes, stirring occasionally.

3. Once the compote starts to thicken remove it from the heat and allow it to cool down before placing it in a lidded container and place in the fridge until it is ready to serve.

Vanilla Frosting:

1. Combine the butter and icing sugar into the bowl of a KitchenAid stand mixer with the beater paddle attached. Mix on low speed to start with then turn up to medium speed once the ingredients are combined.

2. Add the vanilla and a pinch of salt.

3. Slowly add in the milk, if the frosting is too runny add a little more icing sugar.

4. Attach a large decorative piping nozzles to a piping bag, fill with the frosting. Pip the cupcakes, creating a rose swirl. Place in the fridge until ready to serve.

5. When ready to serve; spoon over the chilled blueberry compote followed by a couple of fresh blueberries and a small sprinkle of freshly zested lemon.