Blueberry and Vanilla Double Layer Cupcakes

The problem with baking with your little sister is that the minute you take your eye off of her she does something cheeky or, more often or not, something stupid – like decide to play with an egg shell over the cake batter…

That said, when you’re looking after her and she’s being hellish because she’s bored, even if baking becomes ten times more difficult when she’s around, at least it means she’ll behave for an hour or so.

This time we made double layer blueberry and vanilla cupcakes with bright pink icing:






This is pretty simple recipe jazzed up with a few extra easy-to-execute components.

What you’ll need:

For the cupcakes:

110g of self raising flour
110g of caster sugar
110g of butter
2 eggs
Pink or red food colouring
1 tsp of vanilla extract
3/4 tbsp of blueberry juice

* you can buy this or make your own by putting frozen blueberries in a pan (you get more for your money that way) and reducing them down to a syrup. Then, using a muslin cloth, separate the fruity bits from the liquid… if you want to give this method a go but you’re confused by this then comment on the post and I’ll provide a more detailed description

For the icing:

150g of butter
300g of icing sugar
3/4 tbsp of blueberry juice
Pink, red or purple food colouring

What to do:

For the cake batter:

** Preheat the oven to 180 degrees and prepare a muffin tin with 12 cupcake cases

1. In a bowl, cream the butter and caster sugar until smooth and then crack the eggs into the mix and then sieve in the flour.
2. Separate the mixture so you can create the two layers. Put about 14 table spoons into a separate bowl and add the blueberry juice and food colouring until you’ve reached your desired colour. Remember that once they’re in the oven the colour won’t be as bright so factor that into your mix.
3. Add the vanilla extract to the rest of mix.
4. Spoon one tablespoon of the pink mixture into the bottom of each cupcake case and then top off with the vanilla mix.
5. Transfer them to the oven and bake them for around 20 minutes or until they’ve peaked and are a goldeny brown.
6. Once baked remove them from the muffin tin and leave them to cool.

For the icing:

1. Cream the butter and then add the icing sugar.
2. Once blended add the blueberry juice and colour the mixture.
– We used all three colours of dye to get this tone, but obviously that’s not essential.
3. Transfer the icing to a piping bag and place in the fridge for 10 minutes to allow it to firm up.

The decorating:

1. You can level out the tops of your cupcakes if they’ve all risen to different sizes by cutting their peaks off.
2. Pipe your icing on to your cakes in whatever style you feel like… N had a rather interesting approach so whatever floats your boat really.
3. Add your decorations and you’re done!





Can you tell the difference between mine and N’s cakes? I tried to teach her how to pipe… it was mildly successful, in some sense of the word.


This particular cupcake didn’t have a particularly strong layer of pink running through it but as we worked our way through the batch others had a more distinct line. What we did here was dip the cupcake in the left of blueberry juice to see what would happen.

We discovered was that – even without dipping the cake into the extra juice – although the blueberry juice isn’t the strongest flavouring, you still get a lovely subtle hint of it. N seemed to like it and she’s quite a fussy bunny so if you’re a parent looking to give your basic cupcakes a slightly more sophisticated / unique edge then this recipe might be the one for you.

The XX, You Got the Love
Eeep, this cover tho


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