Wednesday, February 8, 2012

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Very Berry Cupcakes


veryberryFor The Cupcakes…

  • 5 ½ ounces cake flour
  • 5 ½ ounces super fine sugar
  • 6 ounces unsalted butter softened
  • 3 large lightly beaten eggs
  • ½ teaspoon vanilla essence
  • 1 teaspoon baking powder

For The Berry Filling…

  • 1 cup blueberries
  • 1 cup raspberries
  • 2 ounces caster sugar
  • 1 teaspoon gelatin
  • 2 teaspoons hot water

For The Topping…

  • ½ cup blueberries
  • ½ cup raspberries
  • super fine sugar to sprinkle

For The Whipped Cream…

  • 1 cup heavy cream
  • 1 teaspoon gelatin
  • 2 ounces melting chocolate
  • 1 tablespoon superfine sugar
  • 1 teaspoon vanilla essence

Method:

Preheat your oven to 350° F (180° C) and prepare 12 paper cupcake cases in muffin tins.

Place softened butter and sugar into a bowl and cream with an electric mixer until the butter changes
colour. (generally 2 minutes)

Add in lightly beaten eggs to the mix a little at a time, beating on slow for 15 seconds between each
addition. Add Vanilla then sift in flour and baking powder and mix for a further minute.

Spoon batter into cases until they are approx 2/3rds full and then place in the middle rack in your preheated
oven. Bake for approx 18 to 20 minutes or until a toothpick comes out clean, then remove and let sit for a
few minutes before removing the cupcakes from the tins and placing them on a wire rack to cool.

To make the filling, in a small bowl crush half of the raspberries, blueberries and sugar. Then dissolve the
gelatin in hot water, and stir in with the berry mixture. Put the mixture in the fridge until it has started to
set, then stir it again to break up the gelatin.

Cut a small hole in the center of each cupcake and dig out with a spoon. Discard the center and fill hole with
the berry filling.

To make stabilized whipped cream, dissolve the gelatin with the hot water and allow to cool, then beat the
cream with an electric mixer just until traces of the beaters can be seen in the cream, then slowly pour the
cool gelatin mixture into the cream while still beating, then add the vanilla, and beat just until soft peaks
start to form.

Cover the cupcakes with whipped cream and top with a few of the left over berries then sprinkle with sugar.