This delicious recipe is from the cookbook
Preheat oven to 145ºC/275ºF/Gas mark 2.
In an electric mixer on high speed, cream butter and sugar until mixture turns from yellow to off-white (between 5 and 20 minutes, depending on softness of butter).
Add eggs, one at a time, beating between additions. Do not allow mixture to split. Sift flour and baking powder together and, in a separate bowl, combine milk and vanilla bean paste.
Add half the flour mixture and half the milk mixture to the butter mixture. Mix well, then add remaining flour mixture and milk mixture. Fold in chopped berries and berry syrup.
Add remaining sifted flour and baking powder, then remaining milk mixture.
Spoon teaspoons of the mixture into mini cupcake foils.
Bake for 15 minutes.
Berry Scented Frosting:
Whip the butter until pale and creamy. Add icing sugar and beat on high speed for further 5–10 minutes.
Add egg whites, lemon juice and syrup. Cream for an additional 3 minutes. Spread over cooked cupcakes.
* Strawberries, blueberries or rasberries can be used.
Nutritional analysis per serving (20 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
Recipe taken from the book "Sparkle Cupcakes: The Little Black Book" by Kathryn Sutton, 2011
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