BERRIES AND CREAM CUPCAKES

Berries and Cream Cupcakes – mixed berry buttercream paired with a moist vanilla cupcake stuffed with whipped cream cheese filling, topped with fresh strawberries, raspberries and blueberries.  A new cupcake recipe by our contributor, Lindsay Conchar.

Berries have always been my favorite of the fruits. Strawberries, in particular. I remember back in college, my husband (then boyfriend) and I would always look forward to visiting his family on the coast of North Carolina in May. School was out for the summer and we knew all the strawberry patches around them were ripe for the picking! We’d go and get several cartons – both to eat and to take back to my family in Charlotte. Some of the best strawberries!

INGREDIENTS
For the Vanilla Cupcakes:

• 1 ¼ cups all-purpose flour
• 1 cup sugar
• 1 ½ teaspoons baking powder
• ½ teaspoon salt
• ½ cup milk
• ¼ cup vegetable oil
• 1 teaspoon vanilla extract
• 1 large egg
• ½ cup hot water

For the Berry Frosting:

• 1 cup freeze-dried mixed berries
• 1 cup unsalted butter
• 4 cups confectioners’ sugar
• 3-4 tablespoons water or milk
• Pinch of salt
• Fresh berries, for topping

For the Cream Filling:

• ½ cup heavy whipping cream, cold
• ¼ cup confectioners’ sugar
• ¾ teaspoon almond extract
• 3 ounces cream cheese, room temperature

INSTRUCTIONS
Make the Cupcakes:

1. Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
2. Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. .....................................

For full instructions please see : thecakeblog.com

Share this post