Buttercream fruit cupcakes recipe
You might not think that you can make the humble cupcake even better, but you can with a simple fresh fruit purée. Added to heavily whipped buttercream it makes cupcakes taste how they should without fake artificial flavourings and colours. You can change the recipe up by using different fruit purées and toppings – blackberries also work really well.
Ingredients
- 250 g butter, softened
- 250 g caster (superfine) sugar
- 5 medium eggs
- 250 g self-raising flour
- 8.8 oz butter, softened
- 8.8 oz caster (superfine) sugar
- 5 medium eggs
- 8.8 oz self-raising flour
- 8.8 oz butter, softened
- 8.8 oz caster (superfine) sugar
- 5 medium eggs
- 8.8 oz self-raising flour
- 300 g butter
- 600 g icing (confectioners') sugar
- 50 ml cherry, blueberry or strawberry purée, sieved
- 10.6 oz butter
- 21.2 oz icing (confectioners') sugar
- 1.8 fl oz cherry, blueberry or strawberry purée, sieved
- 10.6 oz butter
- 21.2 oz icing (confectioners') sugar
- 0.2 cup cherry, blueberry or strawberry purée, sieved
Details
- Cuisine: British
- Recipe Type: Cake
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 15 mins
- Serves: 12
Step-by-step
- Preheat the oven to 180°C/60°C fan/350°F/gas mark 4 and line a 12-cup muffin tin with cupcake cases.
- In a stand mixer, beat the butter and caster sugar together until white and fluffy.
- Beat in the eggs one at a time, then fold in the flour by hand.
- Divide the mixture between the 12 cupcake cases and bake for 12–15 minutes until golden and well risen. Transfer to a wire rack to cool.
- To make the icing, beat the butter and icing sugar together until light and fluffy.
- Beat in the fruit purée and spoon the buttercream into a piping bag with a star-tip nozzle.
- Pipe all over the top of the cupcakes.
This recipe is from BUTTER: Comforting, delicious, versatile, over 130 recipes celebrating butter by James Martin (Quadrille). Photography: John Carey.
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