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Categories:
cupcake batter unsalted butter sugar eggs sour cream vanilla flour cornstarch cornstarch salt baking soda Icing unsalted butter cream cheese powdered sugar vanilla blueberries raspberries
Viewed: 32 - Published at: 4 years agoIngredients
- Cupcake Batter
- 9 tablespoons unsalted butter, at room temperature
- 1/2 cup sugar
- 3 large eggs, at room temperature
- 1/2 cup sour cream, at room temperature
- 3/4 teaspoon vanilla
- 1 1/2 cups flour
- 2 tablespoons cornstarch
- 2 teaspoons cornstarch
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- Icing
- 1/3 lb unsalted butter, at room temperature
- 1/2 lb cream cheese, at room temperature
- 1 1/4 cups powdered sugar, sifted
- 1/2 teaspoon vanilla
- Assembly
- 1 cup blueberries, rinsed and dried
- 1 cup raspberries, rinsed and dried
Method
- Preheat the oven to 350°F Spray 18 cupcake tins with Pam; fill with paper liners and spray with Pam again.
- To make the batter, cream the butter and sugar at high speed in a large bowl until light and fluffy. On medium speed, add the eggs one at a time, then add the sour cream and vanilla. Stir together the flour, cornstarch, salt and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined.
- Fill each prepared paper-lined muffin tins about 2/3 full with the batter, and fill any empty tins with a little water. Bake in the center of the oven for about 20-25 minutes, until a toothpick comes out clean. Let cool before icing.
- To make the icing, beat together the butter, cream cheese, powdered sugar and vanilla just until smooth.
- Spread the icing onto each cupcake, and top half with 3 raspberries in a little group, and top the other half with 4 blueberries in a little square. You can also experiment with other berries or fruit, such as blackberries, figs, diced peaches or diced strawberries.
