Blueberry and Lime Iced Fancies

  • Preparation Time10 mins
  • Cooking Time12 mins
  • Serves12
  • DifficultyEasy
225g butter
225g caster sugar
Grated zest of 1 lime
4 medium eggs, beaten
225g self-raising flour
50g fresh or frozen blueberries
A drop of semi-skimmed milk

For the Icing

350g softened un-salted butter
250g full fat cream cheese
350g sieved icing sugar
2 tsp lime juice
Purple food colour

Beat the butter, sugar and lime zest together in an electric mixer or by hand in a medium sized mixing bowl with a wooden spoon.

Gradually add the eggs, beating well between each addition until fully incorporated.

Now, gently fold in the flour and then the blueberries. Add a drop of milk to let the mixture down a bit.

Place you paper muffin cases in a bun tray and then spoon the cake mixture evenly between them.

Place into your oven for about 10-12 minutes or until risen, golden brown and firm to the touch. As you gently touch the cake it should spring back. If it's still a bit wobbly in the middle, pop back into the oven for a few more minutes.

Take out of the trays and place on a cooling rack. When cool you are ready to ice.

For the Icing:

Using an electric mixer (you can do by hand, but the mixer makes this frosting extra light) beat the butter and cream cheese together until thick and creamy. Gradually beat in the icing sugar and then the lemon juice and purple food colour.

Leave in the fridge to set for 20 minutes then pipe.

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