For the cupcakes
- 175g unsalted butter, softened
- 175g caster sugar
- ½ tsp Vanilla extract
- 3 eggs
- 175g self-raising flour
- ½ tsp baking powder
For the filling
- 75g blueberry conserve, sieved
- 100g thick coconut milk yogurt
Or to make your own buttercream
- 225g unsalted butter, softened
- 400g icing sugar, sifted
- ½ lemon, juice only
Making the filling
- Preheat the oven to 180°C/Gas 4 and line the tin with cupcake cases.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the vanilla and then the eggs one at a time, beating well after each. Sift in the flour and baking powder, carefully folding into the mixture using a metal spoon.
- Divide the mixture equally between the cupcake cases. Bake for 20-25 minutes until the cakes are golden, well risen and spring back to the touch. Leave to cool for 10 minutes in the tin on a wire rack, then remove and allow to cool completely on the rack.
- Mix the yogurt and blueberry conserve together in a small bowl.
- If making your own buttercream, mix the ingredients well together. Add 100g buttercream or Renshaw vanilla frosting to 5 separate bowls. Referring to the Colour Formula Chart, colour the first bowl of frosting pastel yellow. We recommend mixing the colours together in a small bowl or cup and adding to the frosting with a cocktail stick just a little at a time until you reach the desired shade. Repeat for the remaining bowls of frosting, colouring them pastel pink, pastel green, pastel purple and winter green/blue.
- Remove the centre of each cooled cake and fill with a teaspoon of the yoghurt mixture.
- Snip the end off a piping bag and fit with the flower nozzle. Fill the piping bag with the pastel yellow frosting and pipe a swirl on top of the cakes. Repeat with the remaining coloured frostings, using a new piping bag each time.
Tip: any unused frosting will keep well in its sealed tub in the fridge. The cupcakes will keep for 3 days in an airtight container in the fridge.