So for Christmas this year, I received a lovely cupcake cook book from a co-worker. Today, I decided to try out one of the recipes, only with a bit of a twist of my own.  Enjoy!

Berry Buttercake

1 stick of butter, softened

1/2 teaspoon pure vanilla extract

2/3 cup sugar

2 eggs

1 cup dried mixed berries (I used dried cherries, blueberries, strawberries, and cranberries)

2/3 cup all-purpose flour

1/2 cup self-rising flour

1/4 cup milk

Red raspberries for garnish

Cream Cheese Frosting

2 tablespoons butter, softened

3 ounces cream cheese, softened

1 1/2 cups powdered sugar

Green food coloring for leaves if desired (add 1 to 2 drops to small portion of icing)

1. Preheat the oven to 325 degrees. Line 12 cup muffin tin with paper baking cups.

2. Beat butter, vanilla, sugar and eggs until light and fluffy. Sitr in fruit, flours, and milk. Divide mixture among baking cups.

3. Bake for 35 minutes. Remove from tin and cool on wire rack.

4. Make cream cheese frosting. First, beat butter and cheese in a small bowl until fluffy.  Then, add powdered sugar gradually. If icing is too thick, add a few drops of water to smooth it out.

5. Decorate by spreading a layer of cream cheese frosting over the top of the cakes, topping with a single raspberry in center, and adding one or two green icing leaves using a pastry bag.




0 Responses

Leave a Reply

Your email address will not be published. Required fields are marked *