Forest Fruit and Yoghurt Cupcakes
In my opinion, cupcakes are really great. They aren't too big, or too small, they are just the perfect amount of cake. These cupcakes are really simple to make, plus they utilise the delicious berries that are in season right now in Britain! I've used blackberries, blueberries, blackcurrants and raspberries in this recipe. If you don't have all these berries that's ok, you can pick and switch with whatever fruit you can find in the local shop or market! It is a good idea to check where the fruit has come from when you are buying it as it will always say on the packet, make sure to choose British-Made fruit. This will ensure that the berries are much fresher, seasonal and that you are more likely to be supporting British farms! If you are really struggling to find fresh berries, that's ok! Frozen berries work perfectly in this recipe too!
Here are some tips to make the best cupcakes!
Soft butter! Make sure you take out your butter a couple hours before making the cupcakes and the frosting. If you push your finger into the butter it should go through without any resistance.
Once the flour has been added, don't over mix. If you mix too much, the cupcakes will become tough.
If you don't have yoghurt, a good substitute is buttermilk, soured cream or buttermilk made by mixing lemon juice and milk together.
A substitute for white wine vinegar could be cider or red wine vinegar. But you can't substitute with anything else!
Make sure the cupcakes, coulis and frosting are cold before you use them, if any are a little warm, it will melt and they won't look as good! Patience is always key.
When making the frosting, make sure you mix the butter and sugar well before adding the cream cheese, if you add them all together the butter won't mix in with the cream cheese and you will get lumps and will be hard to get rid of them!
Makes 12 Cupcakes, you will need a 12-hole muffin tin and cupcake cases.
300g Caster Sugar
1 tsp. Vanilla Extract
300g Plain Flour
2 Medium Eggs
1 tsp. Bicarbonate Soda
1 tbsp. White wine vinegar
Mixed berries of your choice (roughly 3-4 berries per cupcake)
250g Softened unsalted butter
600g Icing Sugar
250g Full fat Cream Cheese
50-60g Berry Coulis
200g Mixed Berries
Preheat the oven to 170 degrees celsius. Line a 12 hole muffin tin with cupcake cases.
In a free standing mixer using the paddle attachment or using a handheld whisk, mix together the butter, vanilla and sugar until pale and fluffy.
Gradually add the eggs to the mixture, mixing until fully combined.
Alternatively, add the flour and yoghurt into the mixture in three inclusions. Making sure to scrape down the sides to ensure everything is mixed through.
In a small bowl mix together the bicarbonate of soda and vinegar, add to the mixture and fold through using a spatula.
Using a piping bag or spoon, pipe (or spoon!) the mixture into the cupcake cases to about 2/3 full. Add 3-4 berries into the mixture, making sure to press them into the centre of the mix. (make sure to evenly distribute the large berries across all the cupcakes and the small berries, so that you have a range of sizes in each cupcake)
Bake in the oven for about 15 minutes until golden brown and when a knife is inserted it comes out clean. Leave to cool.
Whilst the cupcakes are baking, you can make the coulis. Place the berries in a pan with the sugar. Bring to the boil and cook until all the berries have softened and their juices have come out.
Reduce the heat to a low heat and continue to cook until the coulis has slightly thickened. Pass through a sieve to get rid of any seeds and leave aside until it is completely cool.
Now for the frosting. Using a free standing mixer or an electric whisk, cream together the softened (make sure it is soft!) butter and icing sugar. Make sure to go slowly initially otherwise icing sugar will go everywhere!
Add the cream cheese and the cooled coulis to the frosting and mix until smooth and completely combined.
Dependent on the temperature, you may need to chill the frosting before piping if it is too soft.
Now fill a piping bag with a 1.5cm round nozzle followed by the frosting. Pipe a blob of the frosting on top of the cupcakes.
Drizzle the remaining coulis on top of the cupcakes, and decorate with fresh berries of your choice!
Store in an airtight container and keep in the fridge. Eat within 2 days.