Blueberry Bakewell clouds recipe

A little bit like bakewell tarts, these blueberry cupcakes have a biscuit base and moist vanilla sponge topped with cream cheese icing with blueberry jam in the middle

Ingredients

For the base:

• 12 digestive biscuits
• 110g / 4oz melted butter
• 1 dsrtsp demerara sugar

For the cake:

• 200g / 7oz cream cheese
• 2dstspn icing sugar
• 1dstspn lemon juice
• 110g / 4oz unsalted butter, room temperature
• 110g / 4oz caster sugar
• 2 large eggs
• 110g / 4oz self-raising flour
• 1tsp baking powder
• 1tsp vanilla

For the filling:

• 3tbsp blueberry jam

For the icing:

• 170g / 6oz unsalted butter
• 170g / 6oz cream cheese
• 500g / 1lb, 2oz icing sugar
• Dot of purple food colouring paste

Method

1. Preheat the oven to 180°C/350°F/gas 4. Line a 12-hole nonstick muffin tray with paper muffin cases.
2. First make the base: Place the digestives in a plastic bag and bash them with a rolling pin until they resemble fine breadcrumbs. Put them in a bowl, stir in the demerara sugar, then the melted butter and mix well. Press firmly into the base of each paper case.
3. Whisk the cream cheese in a bowl with the lemon juice and sifted icing sugar until combined. Set aside.
4. To make the cake: Whisk the butter and sugar until fluffy. Add the eggs, followed by the vanilla, flour and baking powder. When thoroughly combined, stir in the cream cheese.
5. Add a generous dessertspoon of cake mixture onto the crumb base in each paper case and bake in the oven for 20 mins. Cool on a wire rack.
6. Remove the centre of each cake with an apple corer and fill with about a tsp of jam.
7. Cream together the butter and cheese for the icing and beat in the icing sugar. Add a dot of food colouring to make the icing a lilac colour. Spread a thin layer of icing over the top of each cake.