Berry Cupcakes Recipe Recipe

Name: Berry Cupcakes Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 c. all-purpose flour sifted; 1 tsp baking pwdr; 1/2 tsp salt; 1/2 tsp baking soda; 1 1/2 c. unsalted butter room temperature; 2 c. sugar; 5 lrg Large eggs; 2 tsp pure vanilla extract; 1 c. buttermilk raspberries and blueberries for topping; 3 c. all-purpose flour sifted; 2 lrg egg whites; 1 1/2 c. superfine sugar; 2 tsp light corn syrup; 1/4 tsp cream of tartar; 1/2 tsp pure vanilla extract

Servings: persons

3 c. all-purpose flour sifted
1 tsp baking pwdr
1/2 tsp salt
1/2 tsp baking soda
1 1/2 c. unsalted butter room temperature
2 c. sugar
5 lrg Large eggs
2 tsp pure vanilla extract
1 c. buttermilk raspberries and blueberries for topping
3 c. all-purpose flour sifted
2 lrg egg whites
1 1/2 c. superfine sugar
2 tsp light corn syrup
1/4 tsp cream of tartar
1/2 tsp pure vanilla extract

1
Adjust oven rack to center of oven.
2
Heat to 325 degrees.
3
Line muffin pans with baking c.; set aside.
4
In a medium bowl, sift together flour, baking pwdr, salt, and baking soda; set aside.
5
In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, beat the butter and sugar on medium speed till light and fluffy, 3 to 5 min.
6
With mixer running, add in Large eggs and vanilla extract; beat till combined.
7
With mixer on low speed, add in 1 c. reserved flour mix; mix till combined.
8
Add in 1/2 c. buttermilk; combine.
9
Alternate adding flour mix and buttermilk, ending with flour, till all has been incorporated.
10
Divide batter proportionately between baking c.. Bake till light golden and a cake tester inserted into middle comes out clean, about 25 to 30 min.
11
Rotate pans halfway through baking.
12
Transfer pans to a wire rack to cold.
13
Make the frosting: In a heat-proof bowl, combine egg whites, sugar, corn syrup, cream of tartar, and 5 Tbsp.
14
cool water.
15
Set bowl over a pot of rapidly boiling water.
16
Using a handheld electric mixer, beat mix on medium-low speed for 4 min.
17
Beat on high speed 3 min more or possibly till soft peaks form.
18
Remove from heat; add in vanilla.
19
Continue beating till glossy and spreadable, 3 to 5 min more.
20
Use frosting immediately.
21
(Makes 3 c.)
22
Frost cupcakes with seven-minute frosting.
23
Decorate with raspberries and blueberries.
24
This recipe yields 18 to 20 large cupcakes.

3065

kcal

Calories

Fat

496

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 c. all-purpose flour sifted, 1 tsp baking pwdr, 1/2 tsp salt, 1/2 tsp baking soda, and more.

Yes, Berry Cupcakes Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Berry Cupcakes Recipe

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