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BERRIES AND CREAM CUPCAKES

This is made with moist vanilla cake, shake the almond mixture and berry frosting! They were given more fresh fruit for a delicious cupcake and perfect for summer!



BERRY AND CREAM CUPCAKES
Although this cupcake is not an exact replica of the cake in the form of a cupcake, it is quite similar so that it is a good choice.

To begin, the base of the cake/cupcake is the same. A super easy recipe that I actually made with two bowls and a shaker. So easy!

The contents are whipped cream cheese filling with a little almond extract. It feels amazing! I love the almond pop there - it goes well with berries! If you really want it, you can exchange cream cheese for mascarpone and the taste is also delicious.

The freezing is the same in taste, but different in method. Instead of making berry filling that you can add to the frosting to add to the flavor, I made it simple and pounded some dried berries dried in a food processor. It makes a beautiful and lightweight powder that can be added to frosting and makes extraordinary frosting. I found my frozen berries at Target, but often found at the grocery store.

INGREDIENTS
VANILLA CUPCAKES

  • 1 1/4 cup all-purpose flour (163g)
  • 1 cup (207g) of sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120 ml) of milk
  • 1/4 cup (60 ml) vegetable oil
  • 1 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup (120 ml) water

BERRY FROSTING

  • 1 cup of dried berries mixed with freeze
  • 1 cup (224g) unsalted butter
  • 4 cups of powdered sugar (460g)
  • 3-4 tablespoons (45-60ml) water or milk
  • A little salt
  • Fresh berries, for toppings

FILL CREAM

  • 1/2 cup (120ml) heavy, cold whipping cream
  • 1/4 cup (29g) powdered sugar
  • 3/4 teaspoon almond extract
  • 3 ounces of cream cheese, room temperature


INSTRUCTIONS
Create Cupcakes:

  1. Preheat the oven to 350 ° F (176 ° C) and prepare a cupcake pan with a liner.
  2. Add flour, sugar, baking powder and salt to a huge mixer bowl and integrate. Put apart.
  3. Add milk, vegetable oil, vanilla extract, and eggs to a medium-sized bowl and combine.
  4. Add the wet ingredients to the dry ingredients and shake until evenly mixed.
  5. Slowly add hot water to the mixture and stir at low speed until well blended. Scrape the sides of the bowl as needed to make sure they are well combined.
  6. Fill the cupcake liner about halfway and bake for 15-17 minutes, or till a toothpick comes out with some wet crumbs.
  7. Remove the cupcake from the oven and let it cool for 2 minutes, then release it to the cooling rack to finish cooling.

For Berry Frosting:

  1. Add the freeze-dried berries to the food processor and ground them into powder. Put aside.
  2. Add butter to a large mixer bowl and stir until smooth.
  3. Add about half of the powdered sugar and stir until smooth
  4. Add up to 3 tablespoons of water or milk and salt and stir until smooth.
  5. Add the remaining powdered sugar and add the powder and stir until evenly mixed and smooth. Add additional water or milk, as needed. Put aside.

Make the Filling Cream:

  1. Add heavy whipping cream, powdered sugar, and almond extract to a large mixer bowl and whip at high speed until the soft peaks begin to form.
  2. Add the cream cheese and continue to whip until stiff peak forms.

Install Cupcakes:

  1. Use a cupcake corer or knife to lift the center of the cupcakes. Fill the center with cream filling.
  2. Piping the berry frosting on top of the cupcakes using the tip of a closed star piping like this
  3. Finish cupcakes with additional fresh berries. Chill until ready to serve.


This recipe is inspired by The Cake Blog

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