The sponge of these cakes is plain vanilla - I really liked this recipe for the sponge. It seemed to rise really well and was lovely and fluffy. I will definitely be using this recipe again when I want a batch of vanilla cupcakes.
I then used an apple corer to remove the centre of each cake and filled the cake with a spoonful of blueberry jam. I used St Dalfour's Wild Blueberry jam and it was definitely worth the extra pennies. The jam has a very high fruit content and is not sweetened with additional sugar but with fruit juice.
I then topped the cupcakes with a swirl of vanilla butter cream. The recipe called for cream cheese frosting but I'm always a bit against topping my cakes with this as they don't keep as well. I bought some new Wilton nozzles recently as I had got a little bored with using the same ones. I thought this one would make a nice alternative! I then popped a few blueberries on each cake.