For our healthy treat on Monday, we had a light and delicious Berry N’Honey Cupcake. It’s summer, so let’s keep the fresh berry theme going. Since it’s Friday, we’ll have a more decadent version to enjoy as we get ready for the weekend!
It’s not like I’m speaking from experience about this…no, no, it’s just a friendly reminder. The lack of a picture of a frosted cupcake for this post is purely coincidence. I’m just trying something new and I want you to have your own artistic freedom in decorating this cupcake. (Are you buying any of this??? No?) Well, anyway, I will follow my own advice for the next post! For now, let’s get baking…
In a medium bowl using an electric mixer, cream the butter until light and fluffy. Add in the sugar and extracts then continue whipping until fully creamed.
Gradually add the eggs one at a time and mix well between each addition.
In a separate bowl, combine the dry ingredients. Then stir into the creamed mixture a little at a time, alternating with the milk.
Pour batter into lined muffin tins, filling them 3/4 full. Bake for 20 – 25 minutes or until toothpick comes out clean from the center and the tops are a light golden brown.
Allow to cool in the muffin tin for five minutes before moving to a cooling rack.
Once the cupcakes are cored, chop five berries of your choice (I used blackberries). Stuff these into the centers of the cupcakes.
Scoop the frosting into an icing bag fitted with a large tip or fill a gallon-sized Ziploc bag, then cut one of the corners. Pipe the butter cream into the center of a cupcake until the core is filled, then continue and frost the top of the cupcake as well. Repeat this process until you’ve filled and iced all of the cupcakes.