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Lemon and Blueberry, Sour Cream mini Cakes

Image from recipe Blueberry and lemon sour cream mini cakes

A little sweet, a little sour. What’s not to like about lemon and blueberry, sour cream mini cakes. Sooo much cream (sour and clotted) – yum.

Have you ever thought, “I wish I could make some cupcakes without papers and still have them look gorgeous”? Well, now you can.  Everten sells my favourite brand of baking tins.  They’re called USA Pans.

Classes if you are local (Melbourne) or Zooms from anywhere 🙂
fluted pan from USA Pans.
Mini Fluted Cupcake Tray

I have a whole collection, and have recently added this  USA mini fluted cupcake pan. It makes the cutest little mini bunt type cakes, but you don’t have to use papers, and for most recipes you don’t even have to grease or line them. The design of the pan is brilliant, you can use it for everyday use, and if you’re planning a dinner party you can use it to make any quick, easy cupcake recipe “oh so special”.

Cooling rack with mini fluted cupcakes.
Lemon and Blueberry, Sour Cream Mini Cakes on a cooling tray

What do you think?  They look rather good, don’t they?  Buying a good cupcake tray turns any cupcake recipe into an upmarket little cake.

Image from recipe Blueberry and lemon sour cream mini cakes

Lemon and Blueberry, Sour Cream mini Cakes

5 from 3 votes

5 stars tells us you love the recipe

becs-table.com.au
Delightful little mini cakes are perfect for a dinner party, where you want to impress.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Difficulty Easy
Course Afternoon Tea, Dessert, Morning Tea
Cuisine Australian
Servings 12
Method Thermomix and Conventional

Equipment

  • 1 Thermomix or Stand Mixer

Ingredients
  

  • 80 grams butter
  • 140 grams caster sugar
  • 2 eggs lightly beaten
  • 1 teaspoon vanilla essence
  • 20 grams Lemon juice and the zest of one lemon about 1/2 a juicy lemon
  • 200 grams sour cream
  • 170 grams self-raising flour
  • 100 grams fresh or frozen blueberries

Serving ideas

  • Icing sugar dusted
  • Simple lemon icing
  • Clotted cream to serve
  • Blueberries to dot around if you like

Instructions
 

Thermomix Method:

  • Gather and weigh all ingredients and set your oven to 150°c fan-forced or 160°c – 170 °c for no fan.
  • Add the weighed cold butter cubes into your TM bowl along with the sugar and with the MC in place mix for 40 sec/speed 4 or until soft enough to add the butterfly.
  • Scrape down the sides and lift the butter from the base of the TM then add the butterfly. Mix for 10 seconds/speed 3
  • Get your eggs ready to add to the TM bowl by cracking them and breaking them up with a fork and placing them in a bowl or small jug. Set the TM to speed 3.5 and add the eggs slowly through the hole in the lid until they’re combined. If need be, you can scrape down and mix again for 3 seconds/speed 3.5.
  • Once the eggs are blended, combine the sour cream, vanilla, lemon juice and zest together in a small bowl or jug, then open the TM lid and add around half of the flour and 1/2 of the sour cream along with the lemon juice and zest. Mix for 5 seconds/speed 3.5 and repeat with the remaining ingredients.
  • Add in the frozen blueberries and gently stir for 3 seconds/ reverse speed + 3.5
  • Spoon into a USA mini fluted cupcake pan and bake until golden brown. In my oven, it takes about 25 minutes, but start checking at 15, and you’ll know.
  • Place a wire rack on top of the tin and flip. The cakes will come out very easily with the brilliant USA pan coating. Providing you leave them to cool.
  • Serve with cream, clotted cream, double cream or any sort of cream. Just do it. YUUMMM

Conventional Method:

  • Gather and weigh all ingredients and set your oven to 150°c fan-forced or 160°c – 170 °c for no fan.
  • Cream butter and sugar until light and fluffy and the sugar has dissolved.
  • Weigh out your sour cream and add the lemon juice and zest to the sour cream and set aside.
  • Gradually beat in eggs and vanilla.
  • Fold in flour alternately with sour cream.
  • Gently stir through blueberries. Mix only until blended – do not over mix.
  • Spoon into a USA mini fluted cupcake pan and bake until golden brown. In my oven, it takes about 20 minutes, but start checking at 15, and you’ll know.
  • Place a wire rack on top of the tin and flip. The cakes will come out very easily with the brilliant USA pan coating providing you’re patient and allow them to cool.
  • Serve with cream, clotted cream, double cream or any sort of cream. Just do it. YUUMMM

10 Comments

  1. 5 stars
    I was after something a little different and these filled the bill perfectly. I didn’t have enough sour cream so topped up the quantity with plain yoghurt.

    1. Well we love them but they’re not strictly necessary. Our Bake Club Ladies can’t go past anything with lemon, and the blueberries make it a no brainer. Hehehe

  2. Hey Bec, 20 grams of lemon zest + 20 mls lemon juice? or just 1/2 a lemon squeezed & zested? Ta,

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