As you’ve probably already noticed, I have an obsession with a few particular ingredients…
yes, you would be right in saying honey, that too with coconut … and cinnamon
and oh yeah, how could I forget.. do my eyes deceive me but … berries BERRRRRRIESSS
(woahhhh, I gotta calm down)
Anyways, so when the weather’s hot, and i’m craving a lil’ bake sesh and there’s some berries lying around… it can only mean one thing, well yes apart from lying under the air con and eating the berries straight out of the bag, I picked me lazy self up and made me some cupcakes. purrrrrple cupcakes.
errrr maaahh gerrrddd purple cooopcakkesss!!
(seriously, calm down bec.)
Yep, them mashed berries got us that purple cupcake goodness… it’s so RAD man. Forget food dye, berries make it look and taste better! (I think me and berries are going to become even better friends from now on)
But lemme talk about the buttercream, or to be more correct, swiss meringue buttercream.
A.K.A the best damn frosting to walk this planet.
It’s light and fluffy, buttery and with that beautiful meringue kindaaa base.
Takes a little extra effort, can give an arm work out, but boy it’s so worth it. (plus your to-be arm guns are gonna thank you)
In other news, while the heat it blaring out here, I’m planning for a much cooler adjustment weather wise… and I’m also talking country wise… aka I’m heading to London in 2 months!
Sudden yep, out of the blues, yep, but exciting, yeppp!
I better give more info shouldn’t I?
Pretty much I’m going over to work as a nanny and travel, take some time off study and just have a bit of an adventure! Bit cray cray huh? I’m gonna be away around a year and a bit if all goes to plan – so we’ll see won’t we!
I’m also hoping to explore some culinary studies and delve into the awesome food world a bit more too – shall be grand!
I guess there’ll be a few changes to the bloggin theme as well, now that that prop collection of mine is going still be chillin back here in Melbourne, but still food will be the core. Cause well, there really isn’t anything better then food, am I right or am I right?
This recipe is from one of my absolute favvvvvvvvvorite bloggers – Linda Lomelino from Call me Cupcake!
What. A. Photography. And. Food. Legend.
I swapped using blackberries in the recipe for raspberries and blueberries, cause, ya know, that’s what my fridge allowed.
Want the recipe? Here we go!
225 g sugar
100 g butter, softened
2 large eggs
300 g all purpose flour
1 1/2 tsp baking soda
350 ml mashed blueberries and raspberries
2 tbsp milk
1/2 vanilla bean
1 tbsp sugar
Swiss Meringue Buttercream
250g butter, softened
4 large eggwhites
200g caster sugar
1 tsp vanilla bean paste
Fresh raspberries & blueberries to garnish
1. Preheat oven to 175 C (350 F). To make the cupcakes, whip butter and sugar until white and fluffy. Add eggs and beat another 2-3 minutes.
2. Sift flour and baking soda in another bowl. Set aside. Scrape vanilla seeds out of bean, mash berries and add them and flour in additions to the butter mixture until just combined.
3. Divide evenly between 16 cupcake cases and bake for about 20 minutes (check after 17).
4. Whilst the cupcakes are baking, make the berry sauce. To do this, combine all the ingredients for the berry sauce in a small saucepan. Mash berries and let come to a boil. Strain to get rid of seeds (optional). Let cool.
5. While the cupcakes are cooling, make the buttercream by beating the butter for 4-5 minutes until pale and fluffy.
6. Place the eggwhites and sugar in a clean heatproof bowl over a saucepan of simmering water, making sure that the water does not touch the bottom of the bowl. Whisk and gently heat the mixture until the sugar has dissolved into the eggwhite (to check you can feel some of the eggwhites between your fingers and it shouldn’t feel grainy).
7. Remove the bowl from the heat and using a stand mixer or an electric hand whisk, start beating on low speed for 1-2 minutes, then increase speed until the bowl has cooled to room temperature and stiff peaks have formed (around 10 minutes).
8. Add the butter a tablespoon at a time, ensuring that each addition is well incorporated before adding the next one. (it mayyy look like the buttercream has curdled at this point, but keep whisking and it will come back together). Once smooth beat in the vanilla paste.
9. Fill a piping bag with the buttercream, and pipe onto the cupcakes. Spoon on top the berry sauce then top with fresh blueberries and raspberries.