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BAM Cake converter 
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Ingredients:
- 190 g all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 115 g unsalted butter, softened to room temperature
- 200 g sugar
- 1 tablespoon lemon zest
- 2 large eggs, room temperature
- 1 and 1/2 teaspoons BAM vanilla paste
- 120 ml whole milk or buttermilk at room temperature
- 60 ml lemon juice (about 2 lemons)
- 115 g fresh or frozen blueberries mixed with 1 tablespoon flour
- 225 g full-fat cream cheese, softened to room temperature
- 60 g unsalted butter, softened to room temperature
- 240 g powdered sugar
- 1 teaspoon BAM vanilla paste
- pinch of salt
- optional: lemon slices and extra blueberries for garnish
Instructions:
1
Preheat the oven to 180°C. Line a 12-cup muffin tin with paper muffin cases. This recipe makes about 15 muffins.
2
Prepare the dough. In a large bowl, mix together the flour, baking powder and salt.
3
Beat the butter, sugar and lemon zest on medium to high speed until the mixture is creamy, about 2 minutes. Add the eggs and BAM vanilla paste and beat on medium to high speed until all the ingredients are combined, about 1 minute. Add the dry ingredients and then turn the mixer to low speed, slowly adding the milk and lemon juice. Whisk until the ingredients are combined. Add the soaked blueberries.
4
Fill the paper moulds only ⅔ full with the mixture. Bake between 18-21 minutes or until a toothpick inserted in the centre comes out clean. Allow the cupcakes to cool completely before adding the icing.
5
Prepare the icing. In a large bowl, beat the cream cheese and butter with a hand or stand mixer fitted with a whisk or whisk attachment. Beat on medium heat until the mixture is smooth, about 2 minutes. Add the icing sugar, BAM vanilla paste and salt. Beat on low speed for 30 seconds, then turn the mixer to medium-high speed and beat for 2 more full minutes. Taste and add an additional pinch of salt if desired.
6
Add the icing to the cooled cupcakes. Refrigerate the decorated cupcakes uncovered for at least 20 minutes to allow the icing to set before serving.
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