Blueberry & White Chocolate Cupcakes

Who wants cake? Its a Friday - we all deserve cake. This is one of my recipes that I have done many, many times and yet I don't get bored with them. They literally took 15 minutes to make and 18 minutes to cook. And are currently sitting in the fridge with the soft sponge cake snuggly holding the bursting blueberries with the white chocolate topping now chilled and giving a crunch from the first bite.

These are my blueberry and white chocolate mini cupcakes. Divine.

The recipe for these is on my website (www.julesdinnertable.co.uk) but I'll put it up here too.

Ingredients:     (Makes between 12-18 depending on the size)


150g butter, softened
150g caster sugar
2 medium eggs
150g self raising flour
1 tsp. vanilla essence
3-4 tbsp. milk
small pack blueberries
100g white chocolate

Method:

Set the oven to 180 C. Cream together butter and sugar until light and fluffy and then add the eggs, one at a time until incorporated. Stir in the vanilla essence followed by the sieved flour. Be careful not to overwork - gently stir. The mixture will be quite stiff so add enough milk to give a thick dropping consistency.

Half fill the paper cases or silicone mini muffin tray and push 3-4 blueberries in each. Bake for  15-20 minutes until risen and golden. Remove from silicone while still hot or leave if in paper cases. Leave to cool on a wire rack.

Melt the white chocolate in a bowl in the microwave - checking every 30 seconds to ensure it doesn't burn. Put the cakes onto a large piece of greaseproof paper and using a fork drizzle the chocolate over the cakes - first working right to left - then top to bottom.

Put on a large plate and chill in the fridge for as long as you can wait to eat one!