Very Berry Cupcakes is a modern British recipe for a classic cupcake from a light batter with summer fruit with a pink buttercream frosting decorated with candy hearts. The full recipe is presented here and I hope you enjoy this classic British version of: Very Berry Cupcakes.
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Another classic cupcake for Valentine's day, or even if you just want to show your partner that you love them.
Ingredients:
200g frozen summer fruit, thawed
175g caster sugar
125g self-raising flour, sifted
50g cornflour (cornstarch)
125g butter, softened
2 medium eggs
pinch of salt
For the Topping:
125g butter, softened
200g icing sugar
a few drops of red food colouring
candy hearts, to decorate
Method:
Combine the summer fruit with 50g of the sugar in a saucepan. Gently bring to a simmer then take off the heat and pass through a fine-meshed sieve to purée. Set this aside to cool.
In a separate bowl, beat together the flour, cornflour, butter, eggs and salt until smooth. Stir the cooled purée into the cake batter and fold through. Line the wells of a 12-hole muffin tin with cupcake cases. Spoon the batter into these then transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for between 15 and 20 minutes, or until well risen and springy to the touch. Set aside on a wire rack to cool completely.
For the topping, beat together the butter and icing sugar with enough food colouring to give a light pink icing. Spoon this into a piping bag fitted with a star-shaped nozzle and pipe in swirls onto the cakes.
Decorate with the candy hearts (a generous sprinkling on each one) and serve.
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