Behind The Curtain Dessert Challenge: Vanilla Very Berry Cupcakes

The recipe Behind The Curtain Dessert Challenge: Vanilla Very Berry Cupcakes could satisfy your American craving in roughly 55 minutes. This dessert has 470 calories, 2g of protein, and 24g of fat per serving. This recipe serves 18 and costs 73 cents per serving. It is brought to you by Lady Behind the Curtain. 492 people have tried and liked this recipe. A mixture of unsalted butter, baking soda, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is a good option if you're following a lacto ovo vegetarian diet. Taking all factors into account, this recipe earns a spoonacular score of 10%, which is not so excellent. Users who liked this recipe also liked Pumpkin Churro Cupcakes with Cinnamon Chocolate Frosting ~ Behind The Curtain Dessert Challenge, Pear Dumplings ~ Behind The Curtain Dessert Challenge, and Blueberry Lemon Truffles ~ Behind The Curtain Dessert Challenge.

Servings: 18

Preparation duration: 30 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees.Allow butter and eggs to stand at room temperature for 30 minutes.Set aside a few of each type of berry for garnish.In a large bowl combine the remaining berries and the 3 tablespoons of sugar; lightly mash berries.Line 18 muffin cups with paper cups. In a large bowl combine the flour, salt, baking soda, and baking powder. In a 2 cup glass measuring cup mix the water and buttermilk. Set asideBeat the butter on high for 30 seconds. Gradually add the1-1/4 cups of sugar, 1/4 cup at a time, beating on medium speed until combined.Scrape sides of bowl; beat about 2 minutes more or until light and fluffy.Add eggs, one at a time, beating well after each addition. Beat in vanilla.Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.Spoon 1 tablespoon batter into each prepared muffin cup.Add 1 teaspoon of berry mixture to each cup.Using remaining batter, fill each cup about three-fourths full (1 tablespoon).Bake 25 minutes or until a toothpick inserted in centers comes out clean.Cool cupcakes in muffin cups on wire racks for 5 minutes. Remove cupcakes from muffin cups.Cool completely on wire racks.Meanwhile, thoroughly mash the remaining berry mixture. In a medium saucepan bring berry mixture to boiling; reduce heat.Gradually stir in the 1/2 cup sugar.Simmer, uncovered 15 to 20 minutes or until mixture reaches a jam like consistency.If desired to remove the seeds, transfer jelly to a strainer.Using the back of a wooden spoon press the berry mixture through the strainer making sure to scrap the underside.Set bowl aside and chill until cool, stirring occasionally.Place berry mixture in a disposable pastry bag fitted with a round tip.Insert in the top of each cupcake.Squeeze some of the berry mixture into the center of each cupcake.Spoon of pipe Butter Frosting onto cupcakes; garnish with reserved berries. If desired, sprinkle with confectioners' sugarAllow butter to stand at room temperature for 30 minutes. Beat butter until smooth. Gradually add 2 cups of the confectioners' sugar, beating well.Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining sugar.Beat in additional milk until frosting reaches spreading or piping consistency.Makes 4-1/2 cups

 

Step by step:

1. Preheat oven to 350 degrees.Allow butter and eggs to stand at room temperature for 30 minutes.Set aside a few of each type of berry for garnish.In a large bowl combine the remaining berries and the 3 tablespoons of sugar; lightly mash berries.Line 18 muffin cups with paper cups. In a large bowl combine the flour, salt, baking soda, and baking powder. In a 2 cup glass measuring cup mix the water and buttermilk. Set aside

2. Beat the butter on high for 30 seconds. Gradually add the1-1/4 cups of sugar, 1/4 cup at a time, beating on medium speed until combined.Scrape sides of bowl; beat about 2 minutes more or until light and fluffy.

3. Add eggs, one at a time, beating well after each addition. Beat in vanilla.Alternately add flour mixture and buttermilk mixture to butter mixture, beating on low speed after each addition just until combined.Spoon 1 tablespoon batter into each prepared muffin cup.

4. Add 1 teaspoon of berry mixture to each cup.Using remaining batter, fill each cup about three-fourths full (1 tablespoon).

5. Bake 25 minutes or until a toothpick inserted in centers comes out clean.Cool cupcakes in muffin cups on wire racks for 5 minutes.

6. Remove cupcakes from muffin cups.Cool completely on wire racks.Meanwhile, thoroughly mash the remaining berry mixture. In a medium saucepan bring berry mixture to boiling; reduce heat.Gradually stir in the 1/2 cup sugar.Simmer, uncovered 15 to 20 minutes or until mixture reaches a jam like consistency.If desired to remove the seeds, transfer jelly to a strainer.Using the back of a wooden spoon press the berry mixture through the strainer making sure to scrap the underside.Set bowl aside and chill until cool, stirring occasionally.

7. Place berry mixture in a disposable pastry bag fitted with a round tip.Insert in the top of each cupcake.Squeeze some of the berry mixture into the center of each cupcake.Spoon of pipe Butter Frosting onto cupcakes; garnish with reserved berries. If desired, sprinkle with confectioners' sugar

8. Allow butter to stand at room temperature for 30 minutes. Beat butter until smooth. Gradually add 2 cups of the confectioners' sugar, beating well.Slowly beat in the 1/3 cup milk and the vanilla. Gradually beat in the remaining sugar.Beat in additional milk until frosting reaches spreading or piping consistency.Makes 4-1/2 cups

Nutrition Information:

covered percent of daily need