BERRIES AND CREAM CUPCAKES
Berries have always been my favorite of the fruits. Strawberries, in particular. I remember back in college, my husband (then boyfriend) and I would always look forward to visiting his family on the coast of North Carolina in May. School was out for the summer and we knew all the strawberry patches around them were ripe for the picking! We’d go and get several cartons – both to eat and to take back to my family in Charlotte. Some of the best strawberries!
Now living in Georgia, I’ve been told there are some really great blueberry farms around where you can go pick them and we’ve never done it. I think it’s about time we fix that! I know freshly picked strawberries are extra tasty, so I’d imagine blueberries would be the same.
These cupcakes contain the flavor of both blueberries and strawberries, along with raspberries. My favorite triple berry combo! To achieve the berry flavor in the frosting without thinning it out too much with a bunch of berry puree, I used a freeze dried berry mix. It worked like a charm! I got mine at Target, but they can often be found at grocery stores too. You don’t need a lot. Less than 1 oz is plenty to get a full cup of the berries to grind into a powder. The cup of berries gave me about ¼ cup of powder, which was the perfect amount for the frosting.
INGREDIENTS
INSTRUCTIONS
for full recipes please see : thecakeblog.com
Now living in Georgia, I’ve been told there are some really great blueberry farms around where you can go pick them and we’ve never done it. I think it’s about time we fix that! I know freshly picked strawberries are extra tasty, so I’d imagine blueberries would be the same.
These cupcakes contain the flavor of both blueberries and strawberries, along with raspberries. My favorite triple berry combo! To achieve the berry flavor in the frosting without thinning it out too much with a bunch of berry puree, I used a freeze dried berry mix. It worked like a charm! I got mine at Target, but they can often be found at grocery stores too. You don’t need a lot. Less than 1 oz is plenty to get a full cup of the berries to grind into a powder. The cup of berries gave me about ¼ cup of powder, which was the perfect amount for the frosting.
INGREDIENTS
- For the Vanilla Cupcakes:
- 1 ¼ cups all-purpose flour
- 1 cup sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup milk
- ¼ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 large egg
- ½ cup hot water
- For the Berry Frosting:
- 1 cup freeze-dried mixed berries
- 1 cup unsalted butter
- 4 cups confectioners’ sugar
- 3-4 tablespoons water or milk
- Pinch of salt
- Fresh berries, for topping
- For the Cream Filling:
- ½ cup heavy whipping cream, cold
- ¼ cup confectioners’ sugar
- ¾ teaspoon almond extract
- 3 ounces cream cheese, room temperature
INSTRUCTIONS
- Make the Cupcakes:
- Preheat oven to 350°F (176°C) and prepare a cupcake pan with liners.
- Add the flour, sugar, baking powder and salt to a large mixer bowl and combine. Set aside.
- .............................
for full recipes please see : thecakeblog.com
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