Ms Cupcake by Mellissa Morgan

Author:Mellissa Morgan
Language: eng
Format: epub
Publisher: Random House

Spread the chocolate layer with one of the icings (or a mix of all three). Place the vanilla cake layer on to the bottom layer and slather on more buttercream. Finally place the strawberry layer on the top and decorate with all three flavours of buttercream, the chocolate, strawberries, and the sprinkles, if you like.

When I first moved to the UK back in the 90’s it was near on impossible to get a fresh punnet of blueberries in my local supermarket. Thankfully nowadays blueberries are plentiful in the UK – but often being shipped in from all over the world. Not to fret! You can still keep things seasonal by changing the berries up in this recipe to raspberries, strawberries, blackberries and so on. Also, don’t forget that frozen and tinned berries will do in a pinch as well.

FOR THE SPONGE

250g (2 cups) self-raising flour

150g (¾ cup) caster sugar

½ tsp baking powder

½ tsp bicarbonate of soda

220ml (¾ cup + 2 tbsp) soya or rice milk

120ml (½ cup) light rapeseed or other flavourless oil

grated zest and juice of 1 lemon

1 tsp vanilla extract or essence

80–100g (1 cup) fresh blueberries, with a few reserved for decorating

FOR THE LEMON GLAZE

120g (1 cup + 1 tbsp) icing sugar

1 tbsp soya or rice milk

2 tbsp lemon juice,

grated zest of ½ lemon

Grease a 900g (2lb) loaf tin, or line with parchment paper, and preheat oven to 180°C/350°F/gas 4.

In a large bowl, stir the flour, sugar, baking powder and bicarbonate of soda together until thoroughly mixed. Add the soya milk, oil, lemon zest and juice and vanilla and mix together until just combined. Gently fold in the blueberries.

Spoon the batter into the prepared loaf tin and bake for 30–35 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Remove from the oven and cool in the tin for about 10–15 minutes.

Meanwhile, make the Lemon Glaze. Mix together the icing sugar, soya milk, lemon juice and zest in a bowl. If the glaze is too stiff, mix in a couple more drops of milk. If it is a bit too runny, add a bit more icing sugar.

Transfer the cake to a wire rack and cool completely. Once cool, pour over the lemon glaze and decorate with the reserved blueberries if you fancy it.

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