These cupcakes are both light and rich at the same time. It has that taste of summer from the berries and the buttercream is so rich and sweet. Perfect for any summer party!
Cupcakes
2 cups flour
.75 cup sugar
.5 cup brown sugar
.5 tsp baking powder
salt
.25 cup juice from berrries
2 eggs
1 tsp vanilla
splash of milk
Buttercream Frosting
2 cups powdered sugar
.75 cup butter, softened
1 tsp vanilla
1 tbsp cream
1. Preheat oven to 350 degrees. Mix flour, sugar, baking powder, and salt together in a mixing bowl. Add eggs and mix well.
2. Smash berries in another bowl (frozen or fresh) and strain to get juice. Add juice, milk, and vanilla to the bowl. Pour mixture into muffin tray. Bake for 22 minutes.
3. While cupcakes are baking, mix butter, cream, and vanilla together in a bowl. Slowly stir in powdered sugar a little at a time. You can try using a piping bag for the frosting, but my frosting was too thick to get through the icing tip. Instead, I molded the frosting like fondant (this tastes so much better than fondant). The add a couple berries on top for decoration (and more berry flavor) and enjoy!
Optional: Since I already had melted chocolate from the chubby hubby truffles, I added some cream to the chocolate to make ganache. I spread the ganache on top of the cupcake and then put the frosting over top for a tasty surprise!
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