Summer Berry Cupcakes

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Ingredients:

180g Caster Sugar

60g Unsalted Butter

1 Egg

210g Plain Flour

100ml Milk

2tsp Baking Powder

100g Blueberries/Raspberries

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Vanilla Butter Icing:

500g Icing Sugar

160g Unsalted Butter

Splash of milk if necessary

 

Method:

Makes 12 cupcakes. 

Preheat the oven to 180 degrees and line a muffin tray with 12 cases.

 

1. Start by creaming the butter and caster sugar together in a bowl using either an electric whisk or a wooden spoon.

2. Once creamed together, add in an egg and continue to whisk the ingredients until you form a smooth mixture.

3. Next, sift in the flour and baking powder and continue to mix the ingredients. Now pour in the milk and continue mixing to from a smooth cake mix.

4. Having made a smooth cake mixture, add in the blueberries and raspberries (I chopped the raspberries in half).

5. Now you are ready to spoon the cake mixture into the previously prepared cupcake cases.

6. Bake the cupcakes in the oven for 20 minutes until the tops are slightly golden brown.

7. Once the cakes are cooked, remove them from the oven and allow them to cool on a wire rack.

8. Whilst cooling, you can prepare the butter icing. Start by whisking the butter in a bowl using an electric whisk until its light and creamy.

9. Next sift in the icing sugar and whisk the butter and icing sugar together. Slowly add in a little splash of milk to ensure that the butter icing isn’t too thick (don't add too much milk that the butter icing becomes too runny).

10. Having made your butter icing, transfer the icing into a piping bag with a nozzle of your choice and pipe the icing onto the cupcakes.

11. After piping on the icing, decorate each cupcake with more blueberries and raspberries.

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Enjoy x