Description
Succulent berries and cream cupcakes bring European bakery charm straight to your kitchen. Delicate layers of sweet vanilla cake mingle with luscious berry compote and silky cream frosting, ensuring pure dessert bliss for anyone who craves elegant simplicity.
Ingredients
Scale
Main Ingredients:
- 1 ¼ cups (296 ml) all-purpose flour
- 1 cup (200 g) sugar
- ½ cup (120 ml) milk
- ½ cup (120 ml) hot water
- 1 large egg
- 1 cup (227 g) unsalted butter
- 4 cups (454 g) confectioners’ sugar
- ½ cup (120 ml) heavy whipping cream
- 3 ounces (85 g) cream cheese
Supplementary Ingredients:
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
Flavor and Decoration Ingredients:
- 1 cup freeze-dried mixed berries
- 3–4 tablespoons water or milk
- ¾ teaspoon almond extract
- Pinch of salt
- Fresh berries, for topping
Instructions
- Warm the oven to 350°F and line a cupcake tray with paper liners, ensuring even spacing.
- Sift together dry ingredients in a spacious mixing vessel, creating a uniform flour mixture.
- Whisk milk, oil, vanilla, and egg in a separate container until thoroughly integrated.
- Gently fold wet ingredients into dry components, stirring until a smooth, lump-free batter emerges.
- Incorporate hot water gradually, mixing at low velocity to maintain batter consistency.
- Distribute batter evenly into cupcake liners, filling each approximately halfway.
- Bake for 15-17 minutes, checking doneness with a toothpick that should reveal minimal moisture.
- Transfer cupcakes to a cooling rack, allowing them to reach room temperature.
Berry Frosting Creation:
- Pulverize freeze-dried berries into a fine powder using a food processor.
- Cream butter until silky and light in a mixer bowl.
- Integrate powdered sugar in stages, blending thoroughly between additions.
- Introduce water, salt, and remaining sugar, mixing until achieving a smooth, spreadable texture.
- Fold berry powder into frosting, ensuring even color and flavor distribution.
Cream Filling Preparation:
- Whip heavy cream, powdered sugar, and almond extract until soft peaks form.
- Incorporate cream cheese, continuing to whip until peaks become firm and structured.
Cupcake Assembly:
- Extract cupcake centers using a specialized corer or sharp knife.
- Delicately fill cavities with prepared cream mixture.
- Pipe berry frosting atop cupcakes using a decorative star-shaped tip.
- Garnish with fresh berries for visual appeal and added flavor complexity.
- Refrigerate until serving to maintain optimal texture and freshness.
Notes
- Customize the berry flavor by experimenting with different freeze-dried berry powders like strawberry, raspberry, or mixed berries.
- Ensure all ingredients are at room temperature for smoother mixing and better cupcake texture.
- Chill the cream filling before piping to maintain its structure and prevent melting.
- Use a consistent piping technique for a professional bakery-style presentation of frosting.
- Store cupcakes in an airtight container in the refrigerator for up to 3 days to maintain freshness and prevent cream filling from spoiling.
- For best results, allow cupcakes to come to room temperature before serving to enhance flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 356
- Sugar: 38 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 45 mg