May 6, 2012
Sunday Sweets: Boysenberry cream cupcakes with secret choc filling
These cupcakes are YUM.
They are moist and tasty even without icing. (The test of a good cupcake.)
It's my own recipe invented this morning - as always! Just in time for my Dad's birthday.
The cupcake and icing are subtley flavoured with berry jam, which keeps it super moist - and have either cream or sour cream in them. Which I believe is the secret to a good cupcake. (Trust me, I am FUSSY. And fat is not bad for you. At all.)
The recipe is below...
P.S - can't WAIT for an slr camera.
P.P.S - Lindt chocolate is the best in the world
P.P.P.S - Husband vote: "These are probably the best cupcakes I've ever eaten."
Here's my recipe:
115gm butter, softened
1/2 cup sugar (I use 50:50 brown and white. Brown sugar tastes better in baking!)
1 cup self-raising flour (or 1 cup normal flour with 1 tspn baking powder)
2 Tbspn milk
1 Tbspn boysenberry jam (raspberry works well. Add more if you want a strong flavour)
1 Tbspn cream (or sour cream)
- Whip the butter and sugar together, add the eggs, jam and cream and mix well. Then sift in the flour and baking powder, along with the milk.
- Spoon into cupcake cases (mine are cute silicon ones from my Bridal Shower. Love them!). And poke a good chunk of nice chocolate into the batter. I recommend never using cooking chocolate - it doesn't taste that good.
- Bake at 180c until lightly browned and the top springs back when pushed (about 11 minutes in my oven)
I make this up as I go but basically make a cream cheese frosting (but I used sour cream, and it worked. Had a nice yoghurty taste), then add a spoon or 2 of jam for colour and flavour, to taste.
I recommend putting a big blob of icing on, followed by a square of nice dark chocolate.