Name: Summer Berry Cupcakes
Yield: Makes 12
Ingredients: 2 tbsp evaporated milk; 1 cupcake batch of Basic Buttercream; 200 g self-raising flour; 12 raspberries; 250 g white chocolate, melted and cooled slightly; ½ batch of Berry Compote or 1/2 a jar of good quality jam; 6 large strawberries, halved lengthways; 4 medium eggs; 1 tsp vanilla extract; 4 tbsp jam (optional); 200 g unsalted butter, softened; 24 blueberries; 200 g caster sugar (we use Vanilla Sugar); 12 large (52 x 40mm) muffin cases; 12-cup muffin tin

Preparation info

Makes
12

Difficulty
Medium

Appears in

Bad Girl Bakery

By Jeni Iannetta

Published 2021

About

These cakes are so pretty! While they look very impressive, they are incredibly easy to make. It’s worth making the very simple compote to fill them, but really good jam would work too.

Ingredients

12-cup muffin tin
12 large (52 x 40mm) muffin cases

Method

Preheat your oven to 180°C (160°C fan).

Weigh the butter and caster sugar into a big mixing bowl or stand mixer and add the vanilla extract. Crack the eggs into a jug and weigh the flour into another bowl.

Beat the butter, sugar and vanilla together using