Recipes

Warm Berry Cupcakes

When I think of autumn, one thought comes to mind: Berry picking.
Indeed, who hasn’t gone berry picking in the hedgerows on a warm Sunday afternoon, a basket in hand and a broad smile on their face?

Ideally, I would then feast upon my findings while reading an all time favourite of mine, The Tales of Beatrix Potter. I’d get lost in the many wonderful descriptions of the characters, and dream about Mrs. Tiggy-Winkle, a little brown hedgehog who lives in a cottage near the hedgerows…

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There are many different ways in which one can use berries, this Sunday I decided to indulge in warm berry cupcakes with raspberry icing. These cupcakes are so light and fluffy that I couldn’t resist nibbling at them before they had even cooled off! I recommend you eat them still warm from the oven…

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Recipe

Cost: ++
Difficulty: +

Ingredients

  • 150g wild berries
  • 180ml berry sirup or jelly
  • 150g icing sugar
  • 200g mascarpone

Utensils

  • Two large bowls (one for the cake mix, the other for the icing)
  • A wooden spoon
  • A whisk
  • Cupcake moulds
  • one or two icing bags (+different types of nozzles)

Grease your cupcake moulds. Preheat your oven to 200°C (About 400°F or thermostat 7) then lower the heat to 180°C (About 350°F or thermostat 6) once you’ve put in your cupcakes. Bake for 10 to 12 min maximum.

Please refer to the basic cupcake recipe which was used in a previous post for the chocolate pecan cupcakes.  Instead of the chocolate, add different types of berries to the mixture (I used frozen berries because I couldn’t find fresh ones). Mix in well with a wooden spoon.

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Add raspberry sirup to colour and give more taste to the cake batter.

Pour a small quantity of the cake mixture into each cupcake mould until 3/4 full. Bake for approximately 10-12 minutes or until the blade of the knife comes out clean. Leave to cool while you prepare the icing.

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You can either ice your cupcakes with white icing and then decorate them with red berries for a more translucent, “mystical” effect, or colour your icing with berry sirup (or red food colouring). I tried both…and both were beautiful!

TIP: Don’t forget to try out different icing nozzles, so as to create different patterns with the icing…Add a berry or two on top of each cupcake for the finishing touch!

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These sweet delights will warm the cockles of your heart on the dullest and coldest of days! Enjoy!

Cécile.

 

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