2 years and 43 bakes so far, wow!
I have counted and I have actually missed out 15 bakes! Ooppss! :P
Anyway, those missed out bakes are in my to do list. Slowly I'll make it up LOL
Here are some yummy cupcakes burst with berries
Hopefully it's all right since I didn't do any decoration this time
I used a combination of strawberries and blackberries
Recipe is from Barefoot Contessa which I saw at Zoe from Bake for Happy Kids
Very delicious cuppies, the sweetness from the cake and the tanginess from the berries blended so well together in every bite
These were not muffins to me, the texture is more to cupcakes
What you need:
12 tbsp unsalted butter, at room temperature
1 1/2 cups sugar
3 extra-large eggs, room temperature
1 1/2 tsp pure vanilla extract
1 cup sour cream (I replaced with plain yoghurt)
1/4 cup milk
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
2 half-pints mixture of fresh strawberries and blackberries
(I quartered the strawberries)
Method:
- Preheat the oven to 175degC. Prepare muffin pans
- Cream butter and sugar until light and fluffy (high speed). On low speed, add eggs one at a time, then add vanilla, yoghurt, and milk
- In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- On low speed add flour mixture to the batter and beat until just mixed
- Fold in the berries with a spatula gently til well mixed
- Scoop the batter into the prepared muffin pans, filling each cup just over the top, and bake for 30 min, until the muffins are lightly browned on top and a cake tester comes out clean
I was pretty fortunate to get these batch of blackberries. They were firm and sweet. And the best of all, the price is really attractive I grabbed two punnets and I regretted I didn't take more LOL
This post is for Bake Along, organised by Joyce from Kitchen Flavours, Lena from Frozen Wings and Zoe from Bake For Happy Kids
