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Boysenberry Cupcakes


With Mathew Metcalfe

Makes 30 - 34 cupcakes

Cupcakes

Ingredients


3 Cups Flour                                                                                    

3 Cups Sugar                                                                                              

2 tsp Baking Soda

5 Eggs

1 ½ Cups Buttermilk

1 ½ Cups Oil

1 tsp Vanilla

210g Chopped Frozen Boysenberry

3 tsp Tapioca Flour

2 Cups Threaded Coconut

Method

Combine all ingredients into the bowl and mix.  

Put liners into the Pan & Fill the mix into Liners 5/7th full.

Cook on 145° for 20 minutes or until cooked.

Filling

Ingredients

120g Cream Cheese

20g Yoghurt

40g Icing Sugar

Blended boysenberry compote

1/3 Lemon Zest

Method

First put the cream cheese and yoghurt into the bowl and whip for 2 minutes on high. 

Add the icing sugar on a low speed to avoid the sugar billowing everywhere. 

Add the blended boysenberry compote and lemon zest.  Mix to the desired consistency.

Frosting:

Ingredients

1 Cup Room Temperature Unsalted Butter

¼ Boysenberry paste (squished berries)

4 Cups Icing Sugar

3 Tbsp Milk (soy)

Method

First put the butter into the bowl and whip for 3 minutes on high to make it fluffy. 

Add the icing sugar on a low speed to avoid billowing everywhere. 

Add the milk & fruit Paste.  You may need to add more milk to get the desired consistency.

 


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