Anyway, I've decided to begin sharing the recipes that I make. This first one I made just last weekend, Very Berry Vanilla Cupcakes. Since the weather has been so warm lately, I wanted to make something with berries - nice and summery!
The ingredients you need are as follows:
- 1 3/4cup all purpose flour
- 1 1/4 cup sugar
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 2 large eggs
- 1/2 cup water
- 1/2 cup buttermilk
- half stick of unsalted butter
- 1 teaspoon vanilla extract
- 1 pound mixed berries (I used frozen to keep the cost down)
- Enough fresh berries to garnish however you would like
- 1 package (8 oz) cream cheese, softened
- 1 stick butter, softened
- 1/2 teaspoon vanilla extract
- 2 cups powdered sugar
Start with your berries... Place defrosted mixed berries in a bowl. Add about 5 tablespoons of sugar, mix together and set to the side. The sugar will begin to bring out the natural flavors of the berries.
Preheat oven to 350. Line muffin tins with 18 cups. sift flour, sugar, baking soda, baking powder and salt into large bowl. Add buttermilk, butter, vanilla, eggs and water. Blend on low speed until thoroughly mixed. Mixture should be soupy.
Pour muffin tins about a third full. Get the berry compote and scoop about a teaspoon of the compote into each cup - preferably about one of each berry. Then scoop the rest of your batter into the cups - enough to hide the compote will. This will bake the berry flavor into the cupcake. Bake in the over for about 20 minutes.
Take the rest of your compote and mash it really well. I put it into a ziplock bag and smash it up with my hands. Boil it on high for 15-20 minutes, stirring consistently while slowly adding the rest of the sugar (about a cup) until it gets jammy. Pour the hot mixture in a bowl and put it in the freezer to cool. Stir it a few times as it cools. It will thicken upon cooling.
Check your cupcakes and a toothpick inserted should come out with just a crumb or two. The cupcakes will come out looking like berry muffins! Let them cool for 20 minutes. This is a good time to make your frosting.
For the frosting... Put softened butter and cream cheese into a bowl. Add vanilla extract and beat together until smooth. Mix on low speed while slowly adding the powdered sugar until it is all incorporated. Increase the speed to high and mix until very light and fluffy. Place in the refrigerator until you are ready to use.
After the cupcakes have cooled and the berry mixture is cold, take the berry mixture and inject about a tablespoon full into each cupcake. I used a plastic pastry bag with a large tip so I could control the flow of the berries with my hand. You will notice the cupcakes expanding as they fill up. Do not worry if the tops crack, the frosting will cover it anyway!
Now pull you frosting out of the refrigerator. Hide the berry holes with it - I used a 1M star tip. Once the cupcakes were frosted I topped each one with a fresh strawberry slice. Store the cupcakes in the refrigerator and enjoy! They are cool and refreshing! A good summer treat!
