Strawberry and Raspberry Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
Ingredients
for
12
- For the cupcakes
- ½ cup butter
- ⅔ cup superfine caster sugar
- 1 tsp vanilla extract
- 2 eggs
- 2 cups self-rising flour (sifted)
- ½ cup Apple juice
- ⅔ cup Strawberries (finely chopped)
- ⅔ cup Raspberries (finely chopped)
- pink Food coloring
- For the buttercream
- ¾ cup unsalted butter
- 2 ½ cups powdered sugar
- 1 tsp vanilla extract
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Beat the butter, sugar and vanilla in a mixing bowl until light.
3.
Add the eggs, 1 at a time, beating well after each addition. Fold in the flour and apple juice until just combined, then stir in the berries and food colouring until evenly blended..
4.
Bake for 20-25 minutes until risen and firm to the touch. Cool in the tin for 5 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: : beat the butter until soft. Sift in the icing sugar and beat well until smooth and creamy. Stir in the vanilla.
6.
Spread the buttercream on the centre of the cakes.
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