Blueberry cheesecake cupcakes

Had some blueberries and Lactofree white soft cheese in the fridge and was craving a more exciting cupcake, and came up with this recipe and hope you like it as much as me.
Don't get discouraged by the fact that it looks like a lot of different steps for this recipe, it isn't as difficult as it sounds and things like the home made butter, I recommend you make a bigger recipe and take 50g aside before adding salt to the rest, and then you have also got butter for spreading at the same time.

plain white flour  250g
sugar 200g
1 teaspoon carbonate of soda
½ teaspoon fine salt
250ml Lactofree milk
125ml mild olive oil
1 teaspoons vanilla extract
2 tablespoons lemon juice

150g blueberries (frozen can be used)
50g dark muscovado sugar (can use dark brown sugar or white sugar instead)
1 teaspoon lemon juice

100g Lactofree soft white cheese
50g un-salted homemade butter softened
250g icing sugar
1 teaspoon vanilla

Fresh blueberries for decorating.

Because the frosting is made with homemade butter and needs to set in the fridge before piping, it is a good idea to make the frosting first.
Whisk cheese and butter creamy, then whisk in vanilla extract.
While whisking ad the icing sugar a little at a time, and whisk until creamy and fluffy.
Transfer the icing to a piping bag and place in the fridge for about an hour or until you are ready to pipe.

Preheat oven to 175 degrees
Mix flour, sugar, soda and salt in a bowl.
Mix milk, olive oil, vanilla and lemon juice in another bowl, and then combine with the flour mixture, and mix lightly until it is all combined.
Distribute batter into lined cupcake baking pan, and bake for 12-15 minutes.

While the cupcakes are baking, mix together blueberries, muscovado sugar and lemon juice in a small pan and bring to a boil and let it cook for about 5 minutes or until the berries start bursting and a syrup forms.
Set aside and let cool.

When cake and syrup is cooled, remove about a teaspoon of cupcake cake in the middle, and then fill up the hole with a teaspoon of blueberry and syrup.
Then pipe frosting on the cakes and decorate with a few fresh blueberries.

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