Omg, this sounds delicious and I must make these this weekend. I will let you know how good the cupcakes are…

Blueberry & Macadamia Nut Cupcakes

For The Cupcakes…
5 ½ ounces cake flour
5 ½ ounces super fine sugar
6 ounces unsalted butter softened
3 large lightly beaten eggs
½ teaspoon vanilla essence
1 teaspoon baking powder

For The Blueberry Filling…
2 cups blueberries
2 ounces caster sugar
1 teaspoon gelatin
2 teaspoons hot water

For The Butter Cream Icing…
6 ounces vegetable shortening softened
8 ounces of powdered sugar
1 teaspoon vanilla
½ teaspoon salt
1 teaspoon butter flavoring

For The Topping…
1 cup crushed macadamia nuts

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.
Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)
Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.
Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated
Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a few
minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.
To make the filling, in a small bowl crush the blueberries and sugar Then dissolve the gelatin in hot water,
and stir in with the berry mixture. Put the mixture in the fridge until it has started to set, then stir it again to
break up the gelatin.
Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with
the blueberry filling.
To make butter cream icing, add softened butter to a bowl, along with powdered sugar, vanilla butter flavoring
and salt and mix with an electric mixer until light and fluffy.
Spread the icing over the top of the cupcakes and then dip each one into the crushed macadamia nuts.