Name: Mixed berry cupcakes
Cook time: 45 min
Total time: 45 min
Ingredients: Sugared fruit; 1 egg white, lightly beaten; 150 gram fresh blueberries; 120 gram fresh raspberries; 2 tablespoon vanilla sugar; 125 gram butter, softened; 1/2 teaspoon vanilla extract; 2/3 cup (150g) caster sugar; 2 eggs; 1 cup (150g) dried mixed berries; 1/2 cup (70g) slivered almonds; 2/3 cup (100g) plain flour; 1/3 cup (50g) self-raising flour; 1/4 cup (60ml) milk; Cream cheese frosting; 30 gram butter, softened; 80 gram cream cheese, softened; 1 1/2 cup (240g) icing sugar

Mixed berry cupcakes

There is a little more involved here than simply mixing berries into cupcake batter, but the results are absolutely stunning and delicious.

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Makes 6 Item

Cook

45M

Ingredients

Sugared fruit

1 egg white, lightly beaten

150 gram fresh blueberries

120 gram fresh raspberries

2 tablespoon vanilla sugar

125 gram butter, softened

1/2 teaspoon vanilla extract

2/3 cup (150g) caster sugar

2 eggs

1 cup (150g) dried mixed berries

1/2 cup (70g) slivered almonds

2/3 cup (100g) plain flour

1/3 cup (50g) self-raising flour

1/4 cup (60ml) milk

Cream cheese frosting

30 gram butter, softened

80 gram cream cheese, softened

1 1/2 cup (240g) icing sugar

Method

1.To prepare sugared fruit, brush each berry lightly with egg white. Roll fruit in sugar. Place fruit on a baking-paper-lined tray. Leave about 1 hour or until sugar is dry.

2.Preheat oven to 160°C (140°C fan-forced). Line a 6-hole texas (¾-cup/180ml) muffin pan with paper cases.

3.In a small bowl, beat butter, extract, sugar and eggs with electric mixer until light and fluffy. Stir in fruit and nuts, then sifted flours and milk.

4.Spoon mixture into paper cases; smooth surface. Bake about 45 minutes. Turn cakes onto wire rack to cool.

5.To make cream cheese frosting, beat butter and cream cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.

6.Spread cakes with frosting. Decorate with sugared fruit.

This recipe also makes 12 standard muffins (⅓-cup/80ml capacity holes). Bake cakes for 35 minutes.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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