Friday, July 25, 2014

Berries N’ Cream Cupcakes


 

        For our healthy treat on Monday, we had a light and delicious Berry N'Honey Cupcake.  It's summer, so let's keep the fresh berry theme going.  Since it's Friday, we'll have a more decadent version to enjoy as we get ready for the weekend!

       So, um, I would like to start this recipe out with a tip.  This is an, ahem, especially helpful point to remember for all of you food bloggers out there.  

       Plan A: When photographing step-by-step pictures as you are making your recipe, make sure that you have enough battery power to actually get a photo of the finished product as well. 

       Plan B: And while you're at it, don't forget to charge your backup battery in case you forgot to enact Plan A. 

       It's not like I'm speaking from experience about this...no, no, it's just a friendly reminder.  The lack of a picture of a frosted cupcake for this post is purely coincidence.  I'm just trying something new and I want you to have your own artistic freedom in decorating this cupcake.  (Are you buying any of this???  No?)  Well, anyway, I will follow my own advice for the next post!  For now, let's get baking...

 
You'll need: 

½ cup unsalted butter, softened

1 cup sugar

1 tsp vanilla extract


2 eggs

1 1/2 cups cake flour, sifted

1/2 tbs baking powder

1/2 tsp salt

1/2 cup milk  

Makes 12 Muffins 

       Preheat the oven to 350°F.  Line a muffin tin with paper cupcake liners.

        In a medium bowl using an electric mixer, cream the butter until light and fluffy.  Add in the sugar and extracts then continue whipping until fully creamed.

     Gradually add the eggs one at a time and mix well between each addition.


        In a separate bowl, combine the dry ingredients.  Then stir into the creamed mixture a little at a time, alternating with the milk.

        Pour batter into lined muffin tins, filling them 3/4 full.  Bake for 20 - 25 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.

        Allow to cool in the muffin tin for five minutes before moving to a cooling rack.
 

       Once your cupcakes have cooled, it’s time to core out the center.  Don't worry, with the proper tool this task is much easier than you might think! 
 
     If you don’t have a coring tool then I would suggest using a butter knife to cut out a circle about the size of a quarter in the center of the cupcake, going down about 1 1/2" deep.

        Once the cupcakes are cored, chop five berries of your choice (I used blackberries).  Stuff these into the centers of the cupcakes.
 

Berry Cream Butter Cream


1 cup butter, softened

3 cups powdered sugar

1 ½ tbs heavy cream

1 tsp vanilla extract

12 blackberries, diced (or berry of your choice)

       In a medium bowl, cream the butter until light and fluffy.  Next, add in the powdered sugar one cup at a time, blending well between each addition.  Add in heavy cream, vanilla, and berries then continue to whip until everything is fully combined.

        Scoop the frosting into an icing bag fitted with a large tip or fill a gallon-sized Ziploc bag, then cut one of the corners.  Pipe the butter cream into the center of a cupcake until the core is filled, then continue and frost the top of the cupcake as well.  Repeat this process until you’ve filled and iced all of the cupcakes.


       Serve and enjoy!  (And take a picture before you eat them all.)