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Blueberry cupcakes

Blueberry cupcakes Recipe

  • 125g/4oz butter
  • 125g/4oz icing sugar
  • 100g/3oz blueberries
  • 50g/2oz plain flour
  • 150g/5oz ground almonds
  • half tsp rosewater
  • 4 egg whites, beaten until stiff peaks form when the whisk is removed
  • 1 lemon, zest only
  • For the icing
  • 600g/1lb 5oz icing sugar
  • 2-3 drops edible pink food colouring
  • 3 tbsp lemon juice
  • 3 tbsp water
  • half tsp rosewater
  • To garnish
  • small rose-shaped sweets or fresh rose petals, to garnish
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