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Raspberry & Blueberry Cupcakes

Raspberry & Blueberry Cupcakes recipe

Ingredients

Scale
  • 3 dl all-purpose flour (1 ¼ cup)
  • 2 dl granulated sugar (¾ cup + 1 tbsp)
  • 2 tsp baking powder
  • 2 eggs
  • 1 dl milk (¼ cup + 3 tbsp)
  • 150 g butter (5.25 oz)
  • 1 1/2 dl blueberries (½ cup + 2 tbsp)
  • 1 1/2 dl raspberries (½ cup + 2 tbsp)

 

  • 400 g butter at room temperature (14 oz)
  • 4 dl icing sugar (1 ½ cup + 3 tbsp)
  • 2 tsp vanilla sugar
  • red food colouring paste
  • green food colouring paste

Instructions

Preheat the oven to 175 degrees celsius (347 °F). Line a muffin pan with paper liners. Mix all the dry ingredients. In another bowl, mix the eggs, milk and the melted butter. Add the dry ingredients through a sieve. Fold in the berries. Pour the mix into the pan and bake in the middle of the oven for 20-25 minutes until only a couple of crumbs stick to a test stick. Don’t bake too long.

Using an electric mixer, whip all the ingredients for the buttercream until light and fluffy. Colour the buttercream into three different colours. Pour the buttercream into three piping bags, one with a star nozzle, one with a leaf nozzle and one with a rose nozzle. Pipe flowers and leaves on the cupcakes.