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Red White and Blueberry Cupcakes

Red White and Blueberry Cupcakes

Ingredients:

 

CUPCAKES
1 cup sugar
1/2 cup unsalted butter, at room temperature
4 egg whites, at room temperature
1 tsp vanilla extract
1/2 tsp almond extract
1/4 cup whole milk
1-1/4 cups unbleached flour
1 tsp baking powder
1/4 tsp salt
1/4 cup fresh raspberries
1/3 cup fresh blueberries

TOPPING:
2 cups heavy whipping cream
3 tsp powdered sugar
1 tsp vanilla extract
1/2 cup fresh raspberries
1/3 cup fresh blueberries


Directions:

CUPCAKES:
Put the blueberries in a small bowl and stir them gently with 1 tablespoon of the flour; set aside.

Sift the remaining 1 cup plus 3 table spoons flour, the baking powder, and salt into a medium bowl; set aside.

In a large bowl, using an electric mixer on medium speed beat the butter and sugar until smoothly blended and lightened in color, about 2 minutes. Stop the mixer and scrape the sides of the bowl as needed during the mixing.

Beat in the egg whites in two additions, mixing until smoothly blended. Add the vanilla and almond extracts and beat for 2 minutes. The batter should look smooth by foamy.

On low speed, add half of the flour mixture, mixing just to incorporate it. Mix in the milk, then add the remaining flour mixture until it is incorporated and the batter looks smooth.

Use a rubber spatula to gently fold the blueberries and raspberries in the batter.

Fill each paper liner with ¼ cup of batter, to about ½ below the top of the liner. Bake just until the tops feel firm and a toothpick inserted in the center comes out clean, about 25 minutes.

Cool the cupcakes for 10 minutes in the pan on a wire rack, then remove  the cupcakes from the pan and let cool completely.

*****************

TOPPING:
In a large bowl, using an electric mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form. Use a small spatula to spread a generous 3 tablespoons of whipped cream evenly over the top of each cupcake. Gently spoon several raspberries and blueberries over the whipped cream. Refrigerate and serve cold.


The Cupcake Deck

Recipe Source:

The Cupcake Deck

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