In the interests of full disclosure, this recipe was originally supposed to be Raspberry and Apple Cupcakes (oh you would have found out eventually). But I didn’t have any apples. And, then when I got the bag of mixed berries out of the freezer I realised I didn’t have any raspberries either. *Insert comedy wah-wah* Not to worry! We’ll pick-up where we left-off last time with some more frankencooking.
This recipe is adapted taken from the Australian Women’s Weekly Complete Book of Cupcakes and Baking
125g butter, softened
1 tsp vanilla extract
3/4 cup caster sugar
1 1/2 cups self-raising flour
1/2 cup milk
150 fresh or frozen raspberries
1 large apple, peeled and chopped finely
150g frozen blackberries
2 tsps icing sugar
Method (makes 12):
1. Preheat oven to 180 oC. Line 12-hole muffin pan with cases.
2. Beat butter, extract, and sugar in a bowl with electric mixer until light and fluffy. Beat in eggs one at a time. Stir in sifted flour and milk, in two batches. Stir in fruit.
3. Divide mixture between cases. Bake about 30 minutes. Stand cakes for 5 minutes, then transfer to wire rack to cool. Dust with sifted icing sugar.
As I mentioned, I’ve replaced the apple and raspberries with frozen blackberries.
I’m also halving the recipe to make a smaller six-muffin batch. A “limited edition collection”, if you will.
The ceremonial disrobing of the butter. (If we can’t have fun with the butter part of this recipe, when can we have fun, eh?)
Our old friend ethanol (aka “vanilla extract”).
An unsuccessful first attempt at blending the butter and the sugar with the electric mixer.
= Mashed potato?! Wha-?
After mixing in the egg. Good old spatula always gets the job done.
Sainsbury’s Basics berry mix. While it was a little disappointing in this recipe, I’m feeling more optimistic this time. I’ve got Basics Pride. It’s just so cheap!
How can you find fault with these?
Picking out the blackberries to have my wicked way with them.
In they go, before they start to thaw and bleed colour into the muffin mix.
Oops, too late! Must have been all that fondling.
It looks like tutti-frutti ice cream.
The blackberries are oozing when I take the cakes out of the oven – that’s what we like to see!
After a blitzkrieg of powdered sugar. They look pretty similar to the recipe picture.
Delicious. The berries have retained most of their shape, so have a satisfyingly gooey bite to them. Plus, the syrupy fruit-juices keep the cake moist.
The con of this recipe is that it’s for raspberry and apple muffins, when really it should be for blackberry muffins – because these are much better (probably).
Also, why do my cakes keep rising to domed peaks when the ones in the picture are flat on top? I measure and sift according exactly to the recipe, so what’s that about?
It couldn’t be simpler and the fruit is a nice way to add sweetness. You could probably eat these for breakfast and nobody could even say anything or give you a disapproving look.