These white chocolate cupcakes with blueberry buttercream will impress both with their flavour and their appearance. The blueberry and white chocolate flavours complement each other beautifully, and the textures are just as exceptional – with the cupcakes being soft and moist, and the buttercream fluffy and creamy. This white chocolate cupcake recipe is super reliable, easy and quick – just the way we like it!
Cupcakes are one of those ridiculously photogenic desserts that always look insanely appetising and dainty and pretty… so long as you get the piping kinda right. And let me tell you, piping the buttercream in a way that doesn’t look like an elephant has sat on it is damn difficult with too small piping nozzles.
These lovely white chocolate cupcakes with blueberry buttercream are the results of an
18 mm open star nozzle. Let me tell you, this thing is huge! Apparently it’s also ideal for piping eclairs… but that’s very much (very much) a work in progress – French patisserie is a pain in the… You’d be surprised in just how many ways baking choux pastry can go wrong. So, so many.
Anyway, let’s focus on these delicious white chocolate cupcakes. They are pretty much everything you might want a cupcake to be. The cupcake itself is fluffy yet moist, and just the right amount of sweet. The white chocolate in the cupcake batter isn’t overpowering, it remains delicate… and simply divine. The blueberry buttercream is creamy and fluffy and sweet and so yummy. And you can definitely taste the blueberries, which complement the white chocolate beautifully.
And what’s better – there are no artificial flavourings or colours! It’s just good ol’ blueberries (we totally love them, remember this and this?), which are cooked and their juice reduced until you get a thick yummy jam that you strain to remove the blueberry skins. Simple yet effective.
Simplicity is often the way to go to achieve a nice elegant finish. These white chocolate cupcakes wouldn’t be out of place at a posh afternoon tea party, and yet they’re really simple to make! The flavours aren’t unnecessarily complex and the decorations are super simple (the white chocolate shavings look good and also pack a flavour punch) – and yet the cupcakes will blow you away with both their appearance and their taste.
Whether it’s for a party, for a friend, or for your own enjoyment – I cannot recommend these cupcakes enough. They are prepared in no time, easy to make, and every bite is a taste explosion of white chocolate and blueberries. And if your piping isn’t quite up to scratch yet… white chocolate shavings. Or sprinkles. Sprinkles make everything better.
- 180 g (~1½ stick) unsalted butter
- 150 g (5.3 oz) white chocolate
- 100 g (1/2 cup) caster sugar
- 3 medium eggs, room temperature
- 250 g (2 cups + 1 tbsp) plain or gluten free flour
- pinch of salt
- 1½ tsp baking powder
- 1 tsp bicarbonate of soda
- 4 tbsp milk, room temperature
- 250 g (2 cups) fresh blueberries
- 2 tbsp lemon juice
- 350 g (3 sticks) unsalted butter, room temperature
- 350 g (~2¾ cups) icing/powdered sugar, sifted
- white chocolate shavings or sprinkles
- piping bag
- 18 mm open star piping nozzle
- Pre-heat the oven to 180C (350F) and line a cupcake baking tray with 12 cupcake cases.
- In a bowl, melt together the butter and white chocolate, and allow to cool until warm.
- Add the caster sugar and mix with a whisk, a hand mixer with beater attachments, or a stand mixer.
- Add the eggs, one at a time, mixing after each addition until fully incorporated.
- Sift together the flour of choice, salt, baking powder and baking soda.
- Add the flour mixture and milk, and mix until the flour is only just incorporated and a smooth batter forms. Do not over-mix.
- Using an ice cream scoop or a spoon, fill the cupcake cases about ¾ full with the cupcake batter.
- Bake in the pre-heated oven at 180C (350F) for 23 – 25 minutes or until golden brown and an inserted toothpick comes out clean.
- Remove the cupcakes from the cupcake baking tray and allow to cool before decorating.
- In a saucepan, bring the blueberries and lemon juice to a boil. The blueberries will soften and release their juice.
- Simmer until the juice is significantly reduced in volume and a thick, jam-like consistency is reached (about 5 – 10 minutes).
- Pass the cooked blueberries through a sieve to remove their skins. Use a spatula or spoon to press the blueberry "jam" against the sieve so as to extract all of the reduced juice.
- Allow the reduced juice to cool completely before adding it to the buttercream. If it is too warm, it will melt the butter, which you most definitely don't want.
- Using either a hand mixer with the beater attachments or a stand mixer with the paddle attachment, beat the butter until pale and somewhat fluffy.
- Add ½ of icing/powdered sugar and beat the butter/sugar mixture on medium to high speed for about 5 minutes.
- Add the remaining ½ of icing/powdered sugar and beat the mixture for a further 10 minutes (5 minutes medium speed, 5 minutes high speed). At this stage, the buttercream should be very pale, creamy and fluffy.
- Add the cooled reduced blueberry juice, all at once, and beat the buttercream at high speed for 1 minute.
- Using a spatula, scrape along the mixing bowl walls to check that all of the blueberry juice has been incorporated. If it hasn't, mix again for 1 minute.
- Using an 18 mm open star nozzle and piping bag, pipe the blueberry buttercream on top of the white chocolate cupcakes. (Or use any nozzle you fancy. Or don't use a nozzle at all and just dip the cupcakes into the buttercream on their way to your mouth.)
- Sprinkle with white chocolate shavings (or any sprinkles of choice).
- The cupcakes keep well in a closed container in a cool dry place for about 3 – 4 days. (Hah, yeah, right. A day... at most.)