Spring blueberry/raspberry cupcake

The slightly warmer days and the lengthening hours of light fill me up with new energy after a long, dark and cold winter. Spring has finally arrived and suddenly pastel colors feel so right. Even on cupcakes. So for this weekend, let´s celebrate spring with these blueberry and raspberry cupcake.

Love Alexandra

Spring blueberry/raspberry cupcake
Spring blueberry/raspberry cupcake

Image credit here…


You will need:

For the cupcakes:
100 g butter
• 2 egg
• ½ cup caster sugar
• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp vanilla sugar
• 200 g blueberry or raspberry

For the frosting:
200 g cream cheese, room temperature
• 1/2 tsp pure vanilla extract
• 1/2 cup powdered sugar, sifted
• 2/3 cup cold heavy double cream
• Red and blue food coloring

Edible flowers

Decorate your cupcakes with edible flowers. ex. violets or Bellis perennis,

How to:

Make the cupcakes:

  1. Preheat the oven to 200C (390F) and line 12 muffin tins with paper cupcake liners.
  2. Melt the butter and set aside to cool.
  3. In a large bowl sift together the flour, baking powder and vanilla sugar.
  4. In the bowl of your stand mixer, or with a hand mixer, beat eggs and sugar until fluffy.
  5. Add all the dry ingredients and the melted butter into the batter. Beat until combined.
  6. Divide the batter evenly among the 12 muffin cups. Put 3-5 blueberries or raspberries into each cupcake. Press them down into the batter.
  7. Bake in the preheated oven for approximately 15 minutes or until a toothpick inserted in the center of the cupcake comes out clean.
  8. Let cool completely before frosting. Either spread the frosting with a knife or use a large open star decorating tip to pipe the frosting.

Make the frosting:

  1. In a bowl of your stand mixer, or with a hand mixer, beat the cream cheese until smooth.
  2. Add the vanilla and powdered sugar and beat until smooth.
  3. Using th whisk attachment, gradually add the double cream and whip until the frosting is thick enough to pipe. Add more sugar or cream as needed to get the right consistency.
  4. Divide the frosting into two. Add 2-3 drops of red food coloring to one part and 2-3 drops of blue food coloring to the other part of frosting. Stir.
  5. Either spread the frosting onto the cupcakes with a knife or use a large open star decorating tip to pipe the  frosting.

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