Wednesday, May 5, 2010

Mixed Berry Cupcakes

Photography by Alan Benson

Celebrate Summer with these cute cupcakes.

1/2 cup butter, at room temperature
2/3 cup sugar
1 tsp vanilla extract
2 eggs
2 cups self-raising flour
1/2 cup fresh orange juice
1/2 cup fresh blueberries
1 x 120g basket fresh raspberries
Icing sugar (for dusting)
Preheat oven to 350°F. Line twelve 1/3 cup capacity muffin pans with large paper baking cups.

Use an electric beater to beat the butter, sugar & vanilla in a large bowl until pale & creamy. Add the eggs, 1 at a time, beating well after each addition until well combined. Fold in the flour & orange juice until just combined.

Spoon half the mixture evenly among the paper baking cups & top with half the combined berries. Divide the remaining mixture among the cups & top with the remaining berries.

Bake in oven for 20-25 minutes or until the cakes spring back when lightly tapped. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely.

Dust lightly with icing sugar to serve.

Make Ahead:
Prepare to the end of step 3 up to 2 hours ahead. Continue from step 4 just before serving.

Makes 12 cupcakes.
Good Taste - January 2008, Page 79
Recipe by Tracy Rutherford