WILD BERRY CUPCAKES
Prep Time15 Min
Cook Time20 Min
Bake Time75 Min
Serves12
Ingredients
- 1 ½ cups (180 g) all-purpose flour
- 1 ½ tsp (6 g) baking powder
- ½ tsp (3 g) salt
- ½ cup (115 g) unsalted butter, softened
- ¾ cup (150 g) sugar
- 2 whole eggs
- 1 tsp (5 g) vanilla extract
- ½ cup (120 g) buttermilk
- 1 ½ tsp (7 g) Egnite Essence Wild Berry
- 1 cup (140 g) mixed fresh berries
- 1 tbsp (8 g) cornstarch (to coat berries)
Colors Chosen Varying
It is a personal choice, ratios will differ based on shade desired.
- 2 drops Egnite Color Berry Red
- 1 drop Egnite Color Blackcurrant
Colors will deepen slightly after baking.
Instructions
- 1Preheat oven to 350°F and line a 12-cup muffin tray.
- 2Whisk flour, baking powder, and salt in a bowl.
- 3Cream butter and sugar until pale and fluffy.
- 4Beat in eggs one at a time, then vanilla and Egnite Essence Wild Berry.
- 5Alternate adding dry mix and buttermilk in three additions.
- 6Toss berries with cornstarch then gently fold into the batter.
- 7Divide batter between cups, about ⅔ full.
- 8Bake 18–22 minutes until a skewer comes out clean.
- 9Cool cupcakes in the pan for 5 minutes, then transfer to a rack.
- 10Top with buttercream or a dusting of sugar before serving.