Blueberry Cupcakes

Step 1

Melt the yellow and white candy melts in separate bowls using short bursts in the microwave, stirring well between each burst to avoid overheating.

If the candy melts feel thick, add a small amount of vegetable shortening and stir until smooth. This helps thin the melts and makes them much easier to brush inside the liners.

Step 2

Using a food-safe brush, paint vertical yellow stripes inside the baking cupcake cups.
Leave even gaps between each stripe for the white chocolate.
Let the yellow layer set completely.

Step 3

Once the yellow has set, brush white candy melts into the gaps between the yellow stripes. Allow this layer to set fully before adding more chocolate. Repeat the process, building up thin layers: yellow → set → white → set.
Continue until the sides feel sturdy and evenly coated.

Step 4

Spoon white candy melts into the bottom of each cup, tilting gently so it spreads evenly and seals the base. Once the chocolate cups are fully layered, place them in the fridge to set. While they’re chilling, you can make the buttercream blueberries so everything is ready for assembly.

Step 5

Make a batch of my Basic Buttercream and reserve a cupful for later.  Colour the remaining buttercream blue. I used navy with a small amount of purple to create the shade.

Add the blue buttercream to a piping bag fitted with a small star tip (14). I recommend using a strong piping bag for this step, as the pressure needed to pipe the blueberries can cause thinner bags to burst.

Step 6

Hold the piping bag upright with the tip fully touching the parchment paper.
Squeeze the bag to anchor a small amount of buttercream to the surface whilst keeping the piping tip in the same position. I recommend holding the top of the bag with two hands, as you need to squeeze firmly for the buttercream to begin puffing up.

Step 7

Keep squeezing firmly, holding the piping bag in the same position without lifting it. At this stage it can feel like the piping bag is going to burst — this is normal, which is why strong, good-quality piping bags are essential. As you continue squeezing, the buttercream will build and naturally rise up around the piping tip, forming a rounded base.

Step 8

Once the buttercream has popped up and formed the blueberry shape, stop squeezing and carefully lift the piping tip straight up and away, leaving the buttercream on the parchment paper. Wipe the piping tip clean between each blueberry.

Step 9

Repeat this process to pipe all of the blueberries onto the parchment paper. Place the tray in the freezer for 15 minutes, or until the buttercream is firm and easy to handle.

Step 10

While the buttercream is firming up in the freezer, remove the chocolate cups from the fridge. If you’re using the same style cups as me, they release very easily. Turn each cup upside down and gently tap it, the chocolate cup will pop straight out onto the parchment paper.

Step 11

Step 12

Sit the cupcakes into the chocolate liners.

Step 13

Spoon or pipe a small amount of the reserved buttercream over the top and smooth it out. This seals the cupcake in place and creates a sticky surface for the blueberries to attach to. You only need a thin layer here, just enough to hold the blueberries, not a thick swirl.

Step 14

Add the blueberry pieces one at a time, placing them at slightly different angles. This stops them from lining up and looking like flowers. If needed, add a small dab of buttercream to the bottom of each piece to help hold it in place.

Step 15

Continue adding the blueberry pieces, filling in the gaps as you go.
If they start to soften and become hard to handle, pop them back in the freezer for a few minutes. Once in place, they’ll hold their shape perfectly.

The Results! Well done.

And that’s a wrap! Blueberry cupcakes, done!