There are so many little things we can do to improve our everyday. We love making these delicious apricot bliss balls so we have a healthy treat to hand during the day. Getting organised and making these ahead of time is a great way to encourage mindful eating, plus they taste great too. Why not serve yours in our gorgeous Be Brave Set of 3 Bowls and with our beautiful Mug too?
Swedish Midsommar is one of our favourite times of year. After a long, dark winter, it’s the perfect time to celebrate sunshine, laughter and everything that’s great about the summer months. In Sweden this gorgeous tradition is marked by dancing around the Midsommar pole, creating pretty flower crowns and eating strawberries for dessert. Wherever you live, why not bring a slice of Midsommar to your week by baking this tasty strawberry ice-cream cake?
If you ever needed an excuse to surprise someone with delicious homemade chocolates, Valentine’s Day is definitely it. Chokladbollar or Swedish Chocolate Balls are a tasty and traditional treat, perfect for gifting your loved ones.
These delicious blueberry and lemon cupcakes are topped off with a lemony cream cheese icing and finished with a simple sugared blueberry for the perfect special touch.
Perfect for birthdays, celebrations or even just because. Follow the steps below to make your own.
For the cupcake batter:
• 1 2/3 cups plain flour
• 1/4 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 120g unsalted butter, softened
• 2/3 cup caster sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 3/4 cup sour cream
• 1 tsp lemon zest
• 1 1/4 cups fresh or frozen blueberries (plus extra for topping)
For the icing:
• 180g unsalted butter, softened
• 250g cream cheese, softened
• 2 2/3 cups pure icing sugar, sifted
• 1/2 teaspoon vanilla extract
• ½ tsp lemon zest
For the sugared blueberries:
• Handful blueberries (approximately 12 – one per cupcake)
• 1 egg yolk
• 1/3 cup vanilla sugar
1. Preheat the oven to 170°C fan-forced
2. Sift flour, bicarbonate of soda, baking powder into a bowl and add your salt
3. Beat button and sugar in an electric mixer for 2-3 minutes until pale and fluffy
4. Add eggs, beating in between until each is combined
5. Add vanilla extract to your egg and butter mixture, then add sour cream and lemon zest
6. On slow speed, add your flour bit by bit until your cupcake batter is combined
7. Fold through blueberries
8. Line a 12 hole muffin pan with paper cases and pour your cupcake batter into the paper cases
9. Bake for approximately 20 minutes or until golden then let cool completely
10. While your cupcakes are cooling, make your icing following insturctions below
1. With your electric mixer, beat butter and cream cheese together for 2 minutes or until pale and fluffy
2. Slowly add your vanilla extract, lemon zest and icing sugar until combined
3. Prepare your sugared blueberries by coating blueberries lightly with egg yolk, then rolling in vanilla sugar
4. Once your cupcakes have cooled completely, top with icing and finish with a sugared blueberry