Pink Berry Cakes
- For the cupcakes
- ⅜ cup sunflower oil
- 0.333 cup superfine caster sugar
- 2 eggs
- 1.333 cups Berry (strawberries, raspberries, redcurrants, mashed to a pulp)
- 1 ¼ cups all-purpose flour
- ¾ tsp baking soda
- For the pink buttercream
- 2 ½ cups powdered sugar
- 0.333 cup unsalted butter
- ½ Tbsp cream (18% fat)
- 3 Tbsps Strawberry syrup (or raspberry syrup)
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole bun tin.
Whisk together the oil, sugar and eggs until smooth.
Stir in the mashed berries until blended.
Sift in the flour and bicarbonate of soda and gently fold into the mixture until incorporated.
Spoon into the paper cases and bake for about 20 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
For the pink buttercream: beat the butter until soft. Sift in the icing sugar and beat in the cream until smooth. Gradually beat in the berry syrup until smooth and thick.
Spoon into a piping bag and pipe on top of the cakes. Decorate with berries and mint leaves.