Buttercream Cupcakes with Berries
- For the batter
- 250 grams Pastry flour
- 50 grams finely ground, peeled almonds
- 2 teaspoons Baking powder
- ½ teaspoon baking soda
- 100 grams sugar
- 80 milliliters vegetable oil
- 150 milliliters Orange juice
- 120 milliliters Buttermilk
- 1 egg
- 12 Paper cupcake liners
Line a muffin tin with paper cups. Preheat the oven to 200°C (approximately 400°F).
For the batter, mix the flour, almonds, baking powder and baking soda. Beat the egg, sugar, oil, orange juice and buttermilk. Quickly mix the flour mixture into the egg mixture. Pour the batter into the muffin tin. Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Remove from the oven, remove the cupcakes from the pan and cool on a wire rack.
For the topping, beat the butter until fluffy. Gradually stir in the powdered sugar and the pudding. Pour the buttercream into a piping bag with a star and use to decorate the cooled muffins. Sprinkle with sugar pearls and powdered sugar. Top with a raspberry. Chill until the frosting has hardened, then serve.