food

Very Berry Cupcakes

For times when basic berry cupcakes aren't satisfying enough.

food

Very Berry Cupcakes

For times when basic berry cupcakes aren't satisfying enough.

Ingredients

Cheesecake Filling

  • 250 grams Philadelphia cream cheese
  • 1 large egg
  • 3 tablespoons icing/powdered sugar
  • 1 teaspoon vanilla extract

Very Berry Cupcakes

  • 429 grams all-purpose flour
  • 265 grams caster (superfine) sugar
  • 1/2 teaspoon salt
  • 3 teaspoons baking powder
  • 375 milliliters of milk
  • 125 milliliters vegetable oil
  • 125 grams unsalted butter, softened
  • 2 tablespoons Greek yogurt (can some substitute with sour cream)
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups mixed frozen berries

Frosting

  • 1 batch of fluffy cream cheese frosting (chilled)
  • 2 teaspoons of jam (flavor of your choice)
  • 2 drops purple food gel (liquid food dye will not work)
  • Crushed, freeze dried raspberries to decorate

Steps

Cheesecake Filling

  1. To make cheesecake filling add cream cheese to a large mixing bowl. Mix on low speed to help break it up then mix on high speed until smooth.
  2. Add vanilla, egg and powdered sugar and mix together until well combined.

Very Berry Cupcakes

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
  2. Line a cupcake tin with cupcake liners.
  3. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and let it mix until it resembles a fine sand like texture.
  4. Next, add milk, eggs, yogurt, oil and vanilla extract in a large jug and whisk well.
  5. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  6. Fill each cupcake with 1 tablespoon mixed berries and scoop batter on top filling about 3/4 of the way. (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons).
  7. Finish off with a teaspoon of cheesecake filling.
  8. Bake for 20-25 min (may take longer because of moisture from berries).
  9. Allow them to cool completely on a wire cooling rack before frosting.

Frosting

  1. While your cupcakes are baking and cooling, prepare your cream cheese frosting by adding it to a large mixing bowl.
  2. Add your purple food dye and jam and mix on high speed until well combined. This is best done on high speed as cream cheese frosting will soften and go runny if its mixed on low speed.
  3. Fit the end of your piping bag with a 1M piping tip and frost in a swirl.
  4. Finish off with a sprinkle of freeze dried raspberries.