Name: Very berry cakes
Cook time: 70 min
Total time: 70 min
Ingredients: Sugared fruit; 150 gram fresh blueberries; 120 gram fresh raspberries; 1 egg white, beaten lightly; 2 tablespoon vanilla sugar; 125 gram butter, softened; 1/2 teaspoon vanilla extract; 2/3 cup caster sugar; 2 eggs; 1 cup (150g) dried mixed berries; 1/2 cup (70g) slivered almonds; 2/3 cup (100g) plain flour; 1/3 cup (50g) self-raising flour; 1/4 cup (60ml) milk; Cream cheese frosting; 30 gram butter, softened; 80 gram cream cheese, softened; 1 1/2 cup icing sugar

Very berry cakes

Simple and elegant, these dainty little cupcakes are a delicious treat to share for dessert or a special afternoon tea.

Skip to Recipe

Makes 12 Item

Cook

1H 10M

Ingredients

Sugared fruit

150 gram fresh blueberries

120 gram fresh raspberries

1 egg white, beaten lightly

2 tablespoon vanilla sugar

125 gram butter, softened

1/2 teaspoon vanilla extract

2/3 cup caster sugar

2 eggs

1 cup (150g) dried mixed berries

1/2 cup (70g) slivered almonds

2/3 cup (100g) plain flour

1/3 cup (50g) self-raising flour

1/4 cup (60ml) milk

Cream cheese frosting

30 gram butter, softened

80 gram cream cheese, softened

1 1/2 cup icing sugar

Method

1.Prepare sugared fruit; brush each berry with egg white; roll in vanilla sugar. Place fruit on baking-paper- lined tray. Leave 1 hour or until sugar is dry.

2.Preheat oven to 160°C/140°C fan-forced. Line 12-hole standard muffin pan with paper cases.

3.Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in fruit and nuts, then sifted flours and milk. Divide mixture into cases; smooth surface.

4.Bake cakes about 35 minutes. Turn cakes, top-side up, onto wire rack to cool.

5.Make cream cheese frosting; beat butter and cream cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar.

6.Spread cakes with frosting; decorate with sugared fruit.

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