Blueberry & lemon cupcakes

So much for keeping it light and healthy. My sister asked me to make something sweet for her birthday party and she managed to narrow it down to 'cupcakes' and 'blueberries'. As it was her birthday party, I did not want to do anything simple and plain (like my breakfast blueberry muffins, for example), but wanted to make sure the cupcakes have the 'wow' factor. They most certainly had the effect on my mum who tried one and then came to me to ask what had I put into the batter. They look gorgeous and very fancy and also taste heavenly - they are incredibly moist and fluffy and it kind of feels like eating clouds. But, they are quite sweet, so having more than one is out of question, at least for me. They are perfect for entertaining and when you want to avoid the mess of having a big cake - cutting it, splitting it and all the crumbs that result from that (e.g. garden party, children's party or even a tea party). They might not be the fastest to make, but they do not require any special skills and the result is worth the time spent on making them.

Ingredients
(Makes 17 muffins)
Cupcakes:
- 400g flour
- 0.5 tsp baking powder
- 0.25 tsp salt
- 110g butter, soft
- 220g sugar
- 2 eggs
- 1 tsp vanilla sugar
- Zest of 1/2 lemon
- 220g sour cream
- 200ml blueberries

Icing:
- 110g butter, soft
- 110g cream cheese
- 1 tsp vanilla sugar
- 220g icing sugar
- 17 blueberries to decorate

Directions
Preheat oven to 180C fan / 200C and line a 12 hole muffin tin with muffin cases. In a small bowl mix the flour, baking powder and salt. In a big bowl, mix the butter and sugar and whip until light and fluffy. Then add the eggs one by one. Add the vanilla sugar and the lemon zest to the mixture. Then add 1/3 of the flour to the mixture, then 1/2 of the sour cream, then other 1/3 of the flour and 1/2 of sour cream and finish it off with the last 1/3 of the flour mix. In between of adding the flour and sour cream mix well. Finally stir in the blueberries and divide up between the muffin cases. Bake for around 17 minutes until golden.

For the cream cheese icing, beat the cream cheese, butter and icing sugar with an electric mixer until smooth. Place the icing in a piping bag and decorate the cupcakes with generous amount of icing once they've cooled down. To finish off the cupcakes place one blueberry on top of each cupcake. Serve and enjoy.