Fresh fruit-topped cupcakes

Name: Fresh fruit-topped cupcakes
Ingredients: 175 g/6 oz/¾ cup butter, softened; 175 g/6 oz/¾ cup caster (superfine) sugar; 400 ml/14 fl oz/1⅔ cups whipping cream; 275 g/10 oz mixed berries icing (confectioners’) sugar, for dusting; 4 eggs, lightly beaten; 175 g/6 oz/1½ cups self-raising (self-rising) flour, sifted; 5 ml/1 tsp vanilla extract, or 5 ml/1 tsp finely grated lemon rind; 5 ml/1 tsp vanilla extract, or 5 ml/1 tsp finely grated lemon rind

Preparation info

Makes
8–9

Difficulty
Easy

Appears in

Cakes

By Ann Nicol

Published 2014

About

Use summer fruits and a dusting of icing sugar to dress up basic cupcakes. This luxurious way to serve them means they’ll go down well with adults as well as children.

Ingredients

175 g/6 oz/¾ cup butter, softened
175

Cake
Vegetarian
Summer

Method

Preheat the oven to 180°C/350°F/Gas 4. Line 8–9 cups of a bun tin (pan) with paper cases. Place the butter and sugar in a large mixing bowl.
Beat together until light and creamy. Add the vanilla or lemon rind. Gradually add the eggs, beating after each