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Annie Stuart’s Summer Berry Cupcakes
Ingredients
- 150g unsalted butter
- 150g caster sugar
- 3 medium eggs
- 1/2tsp vanilla extract
- 150g self-raising flour, sifted
- 50g blueberries
- For The Buttercream:
- 75g unsalted butter
- 175g icing sugar
- 1/2tsp vanilla extract
- Strawberries
- Blueberries
Instructions
Method:
- Preheat the oven to 170°C/ 150°Fan/ 338°F/Gas Mark 3.
- Place the muffin cases into a muffin tray.
- Mix together the butter and sugar until smooth.
- Add in the eggs, vanilla and self-raising flour and mix until smooth.
- Fold the blueberries into the mixture until they are evenly distributed.
- Scoop the mixture into the muffin cases until they are ¾ full.
- Bake for 18-20 minutes or until cooked through and leave to cool on a wire rack.
- To make the buttercream, place the butter into the microwave for 30 seconds or until melted.
- Add in the icing sugar and vanilla and mix until combined.
- Place into a piping bag and decorate the cooled cupcakes.
- Decorate the top with strawberries and blueberries.
