Berries & Cream Cupcakes

Method

Throwing a Wimbledon party? Put down the strawberries and Pimms, and indulge in something a little different with Berries & Cream Cupcakes, your chosen #StayingInIn Wimbledon snack.

Cupcakes

Preheat the oven to 180c

Line a muffin tin with paper cases – this mixture should make 12.

Place the butter in a large bowl and beat until softened. Once soft, add the caster sugar, flour, baking powder, eggs and milk and whisk until the mixture is smooth.

Chop your strawberries and raspberries into small, rough pieces.

Place one spoonful of the mixture into each case, making a subtle hollow in the middle. 

Add a spoonful of your chopped strawberries and raspberries into the centre of the mixture, and cover with another spoonful of cupcake mixture. Be careful to ensure all of your berry filling is covered. 

Bake for 15-20 minutes, or until golden-brown and a nice spongy texture. 

Leave to cool.

Icing

To create the icing, add the butter in a bowl and beat with a spoon until fluffy. 

Once light and soft, add the icing sugar and beat for a further few minutes until smooth, then beat in the milk.

Once complete, fill a piping bag with the icing, twisting the end of the bag to seal the icing inside. 

Carefully squeeze the icing in a circular motion on top of each cupcake, to the desired height. 

Finally, top with your summer berries – the more the merrier!

 

This recipe was inspired by Janet Basu / BBC Food.

Ingredients

Prep time: 30 mins

Cook time: 20 mins

Serves: 12

  • 180g butter

  • 180g caster sugar

  • 180g plain flour

  • 1 heaped tsp of baking powder

  • 4 tbsp milk

  • 2 eggs

  • 150g raspberries/strawberries (chopped)

  • 125g butter, softened (Icing)

  • 250g icing sugar (Icing)

  • 1tbsp milk

  • Handful of summer berries (raspberries, strawberries, blueberries and cranberries)