Preheat your oven to 180ºC/160ºC fan and line a 12 hole muffin tray with large cupcake cases or put 12 Iced Jems baking cups onto a flat tray!
Cream together the unsalted butter and caster sugar until light & fluffy and smooth
Add in the eggs, self raising flour and lemon zest and beat again for about about 20-30 seconds until smooth!
Fold through the blueberries!
Spoon the mixture into the cases and bake in the oven for 20-22 minutes or until baked through! Leave to cool on a wire rack.
Blueberry coulis
Whilst the cupcakes are baking add the blueberries, lemon juice and caster sugar to a small pan and heat on a low heat, mashing the blueberries with a fork whilst it heats.
Let the mixture simmer for a few minutes until it becomes alot softer.
Blend the mixture until smooth and pass through a sieve - let it cool fully.
Buttercream
Beat the room temperature unsalted butter until smooth – this can take a couple of minutes. Add in the icing sugar 1/3 at a time, making sure the sugar is fully incorporated until moving on!
Gradually add in the coulis one spoonful at a time - you don't want to add too much too quick as it can soften the buttercream (make sure to use block butter as well, and NOT a spread of any kind)
Decoration
Add the buttercream to a piping bag and swirl onto the cupcakes.
Drizzle on another spoonful of coulis per cupcake
Add on some fresh blueberries and a sprinkle of lemon zest!
Notes
YOU MUST USE ACTUAL BUTTER FOR BUTTERCREAM – I can’t stress this enough. Do not use a baking spread/margarine.