These vanilla cupcakes are topped with raspberry icing and fresh berries.
Summer Berry Cupcakes
3/4 cup unsalted butter, at room temperature
1 1/2 cups sugar
5 large eggs, at room temperature
2 1/2 cups cake & pastry flour
2 tsp baking powder
1/4 tsp salt
1 cup 2% milk
1 Tbsp vanilla extract
3/4 cup unsalted butter, room temperature
4-6 cups icing sugar sifted
1/4 cup 2% milk
2 Tbsp strained raspberry puree
1 1/2 tsp vanilla extract
2 cups mixed fresh berries
1) Preheat the oven to 350 °F and line 2 muffin tins with large cupcake liners.
2) Beat the butter and sugar until well combined. Add the eggs one at a time, beating well after each addition.
3) In a separate bowl, sift the flour, baking powder and salt. Stir the milk and vanilla together. Add the flour and the milk alternately to the butter mixture, starting and ending with the flour and beating well after each addition. Spoon the batter (using an ice cream scoop is best) into the cupcake cups so they are two thirds full and bake for about 18 minutes, until a tester inserted in the centre comes out clean. Cool the cupcakes in the tins.
4) For the frosting, beat the butter until it is fluffy, Add 2 cups of the icing sugar and first beat on low speed to incorporate, then increase the speed to high, until fluffy. Add the milk, raspberry puree and vanilla and beat in. Add the remaining 2 cups of icing sugar and beat in, adding further up to 6 cups until a fluffy and spread-able consistency is achieved (the softness of your butter when you begin is the reason you may have to make this adjustment).
5) Pipe or spread the frosting on each cupcake and top with the fresh berries. Allow the cupcakes to set for an hour before serving.
The cupcakes can be served at room temperature, but should be stored chilled once decorated with the berries.
Makes 24 cupcakes
Courtesy Anna Olson