Dessert Recipe Mixed berry cupcakes

Dessert Recipe Mixed berry cupcakes

Ingredients:

• 125g butter, at room temperature


• 140g (2/3 cup) caster sugar


• 1 teaspoon vanilla essence


• 2 eggs


• 300g (2 cups) self-raising flour


• 125ml (1/2 cup) fresh orange juice


• 125g fresh blueberries


• 1 x 120g punnet fresh raspberries


• Icing sugar mixture, to dust

Instructions:

1. Preheat oven to 180°C. Line twelve 80ml (1/3-cup) capacity muffin pans with large paper cases.


2. Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until well combined. Fold in the flour and orange juice until just combined.


3. Spoon half the mixture evenly among the paper cases and top with half the combined berries. Divide the remaining mixture among the cases and top with the remaining berries. Bake in oven for 20-25 minutes or until the cakes spring back when lightly tapped. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely.


4. Dust lightly with icing sugar to serve.