Summer berry cupcakes recipe
Choose your favourite berries to use in this recipe. Raspberries, redcurrants, blackcurrents, blackberries, or whatever you fancy. You can either use fresh or frozen and defrosted berries.
A taste of summer in a cupcake.
This recipe makes 12 cupcakes.
Ingredients
- 150 g soft butter or margarine
- 150 g caster sugar
- 3 eggs
- 150 g self-raising flour
- 300 g mixed berries of your choice
- 5.3 oz soft butter or margarine
- 5.3 oz caster sugar
- 3 eggs
- 5.3 oz self-raising flour
- 10.6 oz mixed berries of your choice
- 5.3 oz soft butter or margarine
- 5.3 oz caster sugar
- 3 eggs
- 5.3 oz self-raising flour
- 10.6 oz mixed berries of your choice
- 100 g mixed berries of your choice
- 2 tbsp caster sugar
- 3.5 oz mixed berries of your choice
- 2 tbsp caster sugar
- 3.5 oz mixed berries of your choice
- 2 tbsp caster sugar
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 25 mins
- Serves: 12
Step-by-step
- Preheat the oven on to 180C/gas mark 4.
- Cream the butter and sugar until pale and fluffy.
- Add the eggs and flour and mix well.
- Gently stir in the berries being careful not to break them.
- Split the mixture evenly between the 12 cupcake cases in a muffin tin and bake in the oven for 20-25 minutes.
- Place the berries for the topping in a pan with the caster sugar, heat gently for 5-10 minutes until the berries collapse and the juices run. Remove from the heat and leave to cool.
- Remove the cakes from the oven and transfer to a cooling rack, leave to cool.
- To serve place a spoonful of berries on top of each cupcake as a healthy alternative to icing.
You might also like:
Eric Lanlard's Black Forest cupcakes recipe
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