Blueberry Topping

Ingredients
200g (7oz) fresh or frozen blueberries
6 1/2 tbsp Caster (superfine) sugar
5 tbsp water
3 egg yolks

Method
BUTTERCREAM
1.Mix the water and sugar in a pan and bring to the boil. While the sugar is boiling, cut the butter up into cubes and put to one side, then crack the egg yolks into a mixer.
2.Using a probe thermometer check the temperature of the sugar. When it reaches 120c whisk the egg yolks on a low speed.
3.Remove the sugar from the heat and slowly start pouring the sugar into the bowl – try to pour it in between the whisk and bowl.
4.When all the sugar is in, continue to whisk on a high speed until the bowl starts to cool down.
5.Then slowly add the cubed butter until thoroughly mixed in. Stop the machine to scrape down the sides and then mix for a little longer.
6.Split the butter cream into two bowls, ready for making the blueberry topping.
BLUEBERRY TOPPING
1.Place all the ingredients in a pan and bring slowly to the boil.
2.Simmer for 5 minutes, then place in a blender and blitz with the pulse button.
3.Pass the liquid through a sieve. Return to the pan and gently simmer until the liquid is reduced by about half.
4.Slowly add the puree to on half of the butter cream (see above) with a hand whisk until you’re happy with the taste and the colour.
5.Place in the fridge for about 30 minutes to cool. Using a large star nozzle (tip) pipe a huge whip onto the top of each cupcake.

Supplied by Bethany Lees of Netherstowe House