Blueberry Burst Cupcakes

This is the first recipe I've made out of the Love Bakery cupcake book. This book is well worth a read for all you lovelys out there who like making cupcakes. The book is full of lots of fab recipes from the basic vanilla cupcake to more unusual flavours such as rhubarb and custard.

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.