Independence reclaimed by eating copious amounts of sugar – Red White and Blue – Berry Cupcakes


Yeah yeah, I haven’t posted in forever. I think my body and mind needed a break from sugar.
I have new guinea pigs to try stuff out on, which means many more cupcakes in your future.  These went over extremely well.  Just a small variation on  my tried and true yellow cake recipe.  This turned out to be one of the lightest cupcakes ever made.  Not too sweet and super refreshing.  I’d love to see how this turns out in a full cake.

Cupcakes

Ingredients

  • 3 cups (330 g) cake flour
  • 1 tablebspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (8 ounces or 230 g) unsalted butter, room temperature
  • 2 cups (454 g) granulated sugar
  • 5 large eggs
  • 2 teaspoon vanilla extract
  • 1 1/4 cups (10 fluid ounces or 300 ml) buttermilk
  • 1-2 cups frozen mixed berries with a few tablespoons of flour to toss them in

Preparation

1. Preheat oven to 350°F (175°C).

2. In a medium bowl, sift together the flour, baking powder, and salt.

3. Cut up the butter into 1-inch pieces and place them in the large bowl of an electric mixer, fitted with a paddle attachment or beaters. Beat for 3 minutes on MEDIUM-HIGH speed until the butter is light and creamy in color. Stop and scrape the bowl. Cream the butter for an additional 60 seconds.

4.Add the sugar, 1/4 cup at a time, beating 1 minute after each addition. Scrape the sides of the bowl occasionally. Add the eggs one at a time.

5. Reduce the mixer speed. Stir vanilla into the buttermilk. Add the dry ingredients alternately with the buttermilk. Mix just until incorporated. Scrape the sides of the bowl and mix for 15 seconds longer.

6. Toss the frozen berries in the flower and fold into the batter.

7.  Spoon the batter into cups

8. Center the pans onto the lower third of the oven and let bake for 20-25 min.

cool completely or else its hard to core out the middle.

Frosting

  • 1 cup of butter
  • 8oz cream cheese
  • 2-4 cups powdered sugar
  • 1 tsp lemon juice
  • 1 tsp vanilla
  • pinch of salt
Beat the butter until light and fluffy, then mix in the cream cheese.  Beat until smooth.  Add in the lemon, vanilla and salt.  Slowly add in the powdered sugar and beat until smooth.

Topping

  • 1 carton Strawberries
  • 1 carton blueberries
  • 1 carton raspberries
Wash fruit and dry completely.
Slice the strawberries.
Arrange all of the fruit on top of the cupcakes like so.  Might want to eat these with a fork, you’ll look pretty stupid trying to shove a 6 inch tall cupcake in your face.
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