This week on Y.V.Fresh Kitchen we are making lemon and blueberry teacakes using our fresh produce. Keep reading below to make these sweet, zesty cakes.
1 ¼ cups plain flour
1 cup self raising flour
1 cup brown sugar
1 cup milk
½ cup vegetable oil
1 tablespoon vanilla extract
1 ½ large Y.V.Fresh lemons
125g punnet of Y.V.Fresh blueberries
Icing and topping
½ large Y.V.Fresh lemon
1 cup icing sugar
¼ cup water
Preheat oven to 160 degrees celsius. Line a cupcake tin with tea cake holders, and spray the inside of them with canola oil. Place the tray to the side.
Take the two Y.V.Fresh lemons and zest the skin off one of them into a small bowl. Place this to the side. Using a citrus juicer, juice both lemons and separate ¼ of this juice into a separate bowl from the rest. This lemon juice will be used for the icing later on.
In a stand mixer, add self raising flour, plain flour, brown sugar and lemon zest. Switch the machine on its lowest setting for a minute so that all ingredients are mixed.
Add the milk, oil, eggs, vanilla extract and lemon juice into the dry fixings. Mix these on a medium setting until all ingredients are combined and then turn the machine on the highest setting to get all the lumps out of the mixture.
Evenly scoop the mixture into the muffin holders using a large spoon. Place the cupcake tray in oven for 35 minutes or until you can poke a skewer into the muffins, and have the skewer come out clean.
While the tea cakes are cooking begin to prepare the icing. Take the remainder of the lemon juice and pour in a bowl with one cup of icing sugar. Pour a small amount of water and mix until the icing absorbs the water. Keep adding water and mixing until the icing becomes a thick but runny consistency.
Once tea cakes are out of the oven, allow them to cool for 30 minutes before pouring icing on top and garnishing with blueberries.