Blueberry Cupcakes - cooking recipe

Ingredients

1/3 cup butter, softened
1/2 cup sugar
1 tsp finely grated lemon zest
2 None large eggs
1 cup self-rising flour, sifted
2 tbsp milk
1 cup heavy cream
2 tbsp powdered sugar
10.5 oz fresh blueberries

Preparation

Preheat oven to 350\u00b0F. Line 8 holes of a 12-hole cupcake pan with paper liners.
Beat butter, sugar, lemon zest, eggs, flour and milk in a small bowl with an electric mixer on low speed until ingredients are combined. Increase speed to medium and beat until mixture turns paler. Spoon into paper liners.
Bake for 20 mins, or until a skewer inserted in the center of a cupcake comes out clean. Cool in pan for 5 mins, then turn out on to a wire rack to cool completely.
Beat cream and half the powdered sugar in a small bowl until soft peaks form.
Spread cupcakes with generous spoonfuls of whipped cream and top with blueberries. Dust with remaining powdered sugar.