Busy Girl Bakes: Blueberry Cloud recipe

Sometimes even the busiest girls need time out to create something a bit special! This gorgeous cheesecake-cupcake recipe from ‘Cookie Girl’ Xanthe Milton takes a bit more time and effort to make, but the scrumptious results are absolutely worth it, trust us!

Biscuity bases are topped with a lemon-cheesecake sponge, filled with jam and spread with an incredible blueberry cream-cheese topping. Delicious!

We find this the perfect recipe for baking with a friend on a lazy weekend – there’s something quite soothing about jointly measuring, stirring and creating whilst putting the world to rights over a good gossip!

Makes 12 cupcakes

Ingredients

Base
12 digestive biscuits
2 tsp demerara sugar
110g/4oz butter (melted)

Cakes
200g/7oz cream cheese
2 tsp lemon juice
1 tbsp icing sugar (sifted)
110g/4oz unsalted butter (room temp.)
100g/4oz caster sugar
2 large eggs
110g/4oz self-raising floour
1 tsp vanilla extract
1 tsp baking powder

Filling
3 tbsp blueberry jam

Icing
85g/3oz unsalted butter (room temp.)
85g/3oz cream cheese (room temp.)
250g/9oz icing sugar
Purple food colouring

Method

If you’re making with a friend, we recommend one person does the odd numbers (1,3,5,7 below) and the other takes the evens!

1. Preheat your oven to 180C/Gas mark 4. Pop 12 cake cases into a cake tin.

2. Make the base: place the digestives into a mixing bowl and bash with the end of a rolling pin until you have fine breadcrumbs. Stir in the demerara sugar and melted butter. Press the mixture into the base of each cake case.

3. In a bowl, whisk together the cream cheese, lemon juice and sifted icing sugar. Leave aside.

4. Make the cakes: cream the butter and sugar, then add the eggs. Slowly stir in the vanilla, flour and baking powder. When mixed, stir in the cream cheese mixture that you left aside at step 3.

5. Spoon the cake mixture on top of the biscuit bases. Bake in the oven for 20mins and then transfer the cakes to a cooling rack.

6. Using a teaspoon, remove a little bit from the centre of each cake, and fill with blueberry jam.

7. Finally, make the icing: cream together the butter and cream cheese, then stir in the icing sugar. Add a drop of food colouring. Once the cakes have completely cooled, spread the icing over the top of each cake.

8. If you’d like a final flourish, add some fresh blueberries to the top of the cakes.

Now all that’s left to do is enjoy these delicious, indulgent cakes – or hand them out and watch people’s surprise as they discover the jam-filled, biscuity layers!

Trying this recipe out? Share your pics with us @tweetjanes