Okay… these are pretty epic….
The ultimate summer cupcake, so fresh and so fluffy… what more could you ask for?!
Blueberries and Cherries are some of my fave fruit and love it when they are in season! I could literally eat an entire punnet in one sitting if I had the option! This recipe is a light, fluffy buttermilk sponge baked with fresh blueberries. Then they are filled with a cherry and blueberry coulis, and topped with a deliciously creamy and tangy berry cream cheese! So so yummy.. you’ll be tempted to eat more than one!
SO WHAT DO I NEED TO MAKE THESE?
- Caster Sugar
- Plain Flour
- Bicarbonate of Soda
- Plain Flour
- White Wine Vinegar
- Cream Cheese
- Icing Sugar
Step by Step of How to Pipe Cupcakes:
Start with placing your piping bag with the star nozzle in the centre of the cupcake perpendicular to the cupcake. Start applying pressure.
Continuing with the pressure. Start guiding the piping bag around the edge of the cupcake.
Continue going around the cake applying even pressure, whilst maintain a consistent shape.
One you’ve returned back to where you started. Start another circle, onto of the swirl you have just piped.
Continue going round, just slightly smaller than the first. Keep applying this pressure.
Continue again with the swirl on top the second swirl until it comes to a point. Slowly release pressure whilst continuing to swirl. Et Voila! You’ve got a perfect swirl!!
Blueberry Cherry Cupcakes
- 120 g Butter
- 300 g Caster Sugar
- 1 tsp Vanilla Extract
- 240 g Buttermilk
- 300 g Plain Flour
- 2 Medium Eggs
- 1 tsp. Bicarbonate Soda
- 1 tbsp. White wine vinegar
- 100 g Blueberries roughly 3-4 berries per cupcake
- 250 g Unsalted butter softened
- 250 g Full fat Cream Cheese
- 600 g Icing Sugar
- 60 g Berry Coulis
- 100 g Blueberries
- 100 g Cherries
- 80 g Sugar
- 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.
- Make a hole in the cupcake, with a knife or apple corer and place a small amount of the coulis inside the cupcake.`
- 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.