Blueberry Cheesecake Cupcakes

Cupcake Base
125g butter, softened
125g caster sugar
2 medium eggs
finely grated rind and zest of 1 lemon
125g self-raising flour
Preheat the oven to 190∘C.

Beat the butter and sugar until light and fluffy. Add the eggs, lemon rind and juice and beat well. Add the flour and continue beating until smooth. Spoon the mixture into cupcake papers in a cupcake tin. I would suggest making them small, as these cupcakes are made up of 3 layers, and if they are too big, the blueberry sauce will just pour right off the top (like mine did).
Bake in the centre of the oven for 12-15 minutes, or until they are golden and a skewer inserted into the centre comes out clean. Leave to cool. While they are cooling, make the icing.

Cream Cheese Icing
250g softened cream cheese
finely grated rind and juice of 1 lemon
3-4 tbsp icing sugar

Beat the cream cheese with the lemon rind and juice. Add the icing sugar to taste.
When the cupcakes are cooled, spread on top.

Blueberry sauce
½ cup caster sugar
1 tbsp cornstarch
2 cups frozen blueberries
1 tsp lemon juice
1 tbsp butter

Mix together the sugar and cornstarch in a saucepan. Add the frozen blueberries, and stir to coat. Continue stirring over medium heat until the blueberries have defrosted and a thick sauce starts to form. Allow to boil for 1 minute, and then remove from the heat. Stir in the lemon juice and butter. Allow to cool a bit before pouring over the cupcakes.

My original plan was to make smallish cupcakes, so that there would be some wrapper left to contain the sauce and stop it from just pouring off. This plan did not come to fruition. So these cupcakes have been iced and left separate from the sauce, which is poured over at the moment of eating. It doesn't matter though, they are still delicious!