Blueberry Cherry Cupcakes

    Blueberry Cherry Cupcakes. Light and Fluffy Berry Cupcakes with a tangy cream cheese and fruit coulis.
    Blueberry Cherry Cupcakes. Light and Fluffy Berry Cupcakes with a tangy cream cheese and fruit coulis.
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    Blueberry Cherry Cupcakes. Light and Fluffy Berry Cupcakes with a tangy cream cheese and fruit coulis.

    Prep Time: 50 minutes
    Cook Time: 15 minutes
    Total Time: 1 hour 5 minutes
    Servings: 12

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    120 g Butter
    300 g Caster Sugar
    1 tsp Vanilla Extract
    240 g Buttermilk
    300 g Plain Flour
    2 Medium Eggs
    1 tsp. Bicarbonate Soda
    1 tbsp. White wine vinegar
    100 g Blueberries roughly 3-4 berries per cupcake

    250 g Unsalted butter softened
    250 g Full fat Cream Cheese
    600 g Icing Sugar
    60 g Berry Coulis
    Berry Coulis:
    100 g Blueberries
    100 g Cherries
    80 g Sugar


    Preheat the oven to 170 degrees celsius.
    Line a 12 hole muffin tin with cupcake cases.
    In a free standing mixer using the paddle attachment or using a handheld whisk, mix together the butter, vanilla and sugar until pale and fluffy.
    Gradually add the eggs to the mixture, mixing until fully combined.

    Alternatively, add the flour and yoghurt into the mixture in three inclusions. Making sure to scrape down the sides to ensure everything is mixed through.
    In a small bowl mix together the bicarbonate of soda and vinegar, add to the mixture and fold through using a spatula.
    Using a piping bag or spoon, pipe (or spoon!) the mixture into the cupcake cases to about 2/3 full.
    Add 3-4 berries into the mixture, making sure to press them into the centre of the mix. (make sure to evenly distribute the large berries across all the cupcakes and the small berries, so that you have a range of sizes in each cupcake)

    Bake in the oven for about 15 minutes until golden brown and when a knife is inserted it comes out clean. Leave to cool.
    Whilst the cupcakes are baking, you can make the coulis. Place the berries in a pan with the sugar. Bring to the boil and cook until all the berries have softened and their juices have come out. Reduce the heat to a low heat and continue to cook until the coulis has slightly thickened. Pass through a sieve to get rid of any seeds and leave aside until it is completely cool.

    Now for the frosting. Using a free standing mixer or an electric whisk, cream together the softened (make sure it is soft!) butter and icing sugar. Make sure to go slowly initially otherwise icing sugar will go everywhere!

    Add the cream cheese and the cooled coulis to the frosting and mix until smooth and completely combined.

    Dependent on the temperature, you may need to chill the frosting before piping if it is too soft.
    Make a hole in the cupcake, with a knife or apple corer and place a small amount of the coulis inside the cupcake.

    Now fill a piping bag with a 1.5cm round nozzle followed by the frosting. Pipe a blob of the frosting on top of the cupcakes. Drizzle the remaining coulis on top of the cupcakes, and decorate with fresh berries of your choice!
    Store in an airtight container and keep in the fridge. Eat within 2 days.

    Enjoy your meal!

    Bon appetit

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    Basic concept adapted from:


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