Blueberry Cupcakes

Ingredients

• 175 g room‑temperature butter
• 100 g raw cane sugar
• 0.25 tsp vanilla powder
• 1 Organic lemon
• 4 eggs
• 175 g spelt flour
• 50 g ground almonds
• 1 tsp Baking powder
• 250 g blueberries
• 300 g cream cheese (30% fat in whole milk)
• 1 tbsp powdered sugar made from raw cane sugar
• 40 g pistachios

Instructions

1. 1.

   Beat butter with raw cane sugar and vanilla until fluffy. Rinse lemon hot, pat dry and finely grate the zest. Squeeze out the juice. Whisk eggs with 3 tbsp lemon juice and zest, then fold into the butter‑sugar mixture along with flour, almonds, and baking powder.

2. 2.

   Line the cups of a cupcake or muffin tin with paper liners. Spoon batter into the cups and bake in a preheated oven at 180 °C (fan 160 °C; gas: level 2–3) for 20–25 minutes. Remove and cool.

3. 3.

   Wash blueberries, discard stems, and pat dry. Mash 2–3 tbsp with a fork. Mix puree with cream cheese, powdered sugar, and remaining lemon juice. Chill for 10 minutes.

4. 4.

   Transfer the cream‑cheese mixture to a piping bag and spread evenly over the cooled cupcakes. Top with remaining berries and sprinkle chopped pistachios.