Berry Cupcakes

Berry Cupcakes use the puree of fresh fruit to impart a sweet, tart, berry flavor into the cupcakes and the frosting. Use any berries you prefer, I went with the combination of raspberry, blackberry, and blueberry.

Berry Cupcakes

I’ve got more pink treats lined up for you guys. Hope you don’t mind… I made these cupcakes a couple months ago and honestly had no idea they were going to turn out to be such a pretty pink color. I decided to sit on the post so that I could post it in October.

Berry Cupcakes

These Berry Cupcakes were the first cupcakes I brought in to work since moving back to Ohio. A couple people at work knew I had a food blog, but I don’t think they fully comprehended what that meant. These cupcakes caused a great deal of buzz. People were really impressed with the “professional” look of them.

Berry Cupcakes

I have to admit, piping frosting on a cupcake is one of my favorite things to do. They say if you do something for 10,000 hours, you’re an expert at it. I surely haven’t come close to piping frosting for 10,000 hours yet, but I know I’ve baked an frosted a LOT of cupcakes in the past 6 years that this blog has been around.

Berry Cupcakes

The original recipe just used blackberries, but I decided to go for the tri-berry combination of raspberries, blackberries, and blueberries. The cupcakes themselves have a great berry flavor, but the frosting is what shines on these cupcakes. It has a great berry flavor that has a smidge of tartness to counter the sweetness that you get with this type of frosting.

Berry Cupcakes

Don’t forget about my Power of Pink Challenge! Make something PINK during the month of October to raise Breast Cancer Awareness and a chance to win a $100 donation to the charity of your choice.

Power of Pink

One Year Ago: White Chocolate Raspberry Blondies and Pumpkin, Dulce de Leche Oat Bars
Two Years Ago: Neapolitan Cheesecake Cake
Three Years Ago: Roasted Beet Hummus
Six Years Ago: Open Faced Chicken Salad Club and Chicken Sausage and Roasted Veggie Pizza

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Berry Cupcakes

Berry Cupcakes use the puree of fresh fruit to impart a sweet, tart, berry flavor into the cupcakes and the frosting. Use any berries you prefer, I went with the combination of raspberry, blackberry, and blueberry.

Yield: 24 cupcakes

Ingredients:

For the Cupcakes
18 oz fresh fruit - I used 6 oz each of raspberries, blueberries, and blackberries
1/3 cup milk, at room temperature
6 egg whites, room temperature
2 tsp lemon juice
2 1/4 cup cake flour, sifted
1 3/4 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), softened

For the Frosting
2 sticks butter unsalted butter, softened
1/2 tsp vanilla
1/4 tsp almond extract
5 cups powdered sugar
1 Tbsp meringue powder
pinch of salt
1/4 cup fruit puree

Directions:

For the Cupcakes
Preheat oven to 350 degrees and prepare two muffin pans with liners.

Puree berries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the berries through the sieve, leaving seeds behind. Remove 1/4 cup of puree for the frosting. You should have ~2/3 cup of blackberry puree leftover.

In small bowl, combine puree, milk, egg, lemon juice, and mix with fork until well blended. In bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.

Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and beat for 30 more seconds. Fill cupcake liners ~3/4 full.

Bake for about 20 minutes or until a toothpick inserted in the center cupcake in each pan comes out clean. Let cupcakes cool in pans and then transfer to a covered plate.

For the Frosting
Cream butter and extracts until smooth.

Mix in confectioner’s sugar, meringue powder, and salt and beat 2-3 minutes on high.

Add berry puree and beat for an additional minute. Adjust consistency, if desired, with additional confectioner's sugar or water.

Recipe seen on Confections of a Foodie Bride, originally adapted from Cook's Illustrated

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16 Responses to “Strawberry Champagne Layer Cake”

  1. #
    1
    Sabina — December 20, 2013 at 1:34 pm

    it looks delicious!

  2. #
    2
    Tracy | Pale Yellow — December 21, 2013 at 4:48 pm

    Beautiful cake! I can’t get over the ending either, too soon!

    • beantownbaker — December 26th, 2013 @ 10:56 am

      Right! It happens every year, but I feel like this year flew by especially quickly.

  3. #
    3
    Megan {Country Cleaver} — December 22, 2013 at 7:06 pm

    Wow – super gorgeous!! I’m so glad you love this cake as much as I do! Happy Christmas and almost New Years, doll!!

    • beantownbaker — December 26th, 2013 @ 10:58 am

      Happy Holidays to you too!

  4. #
    4
    Nutmeg Nanny — December 23, 2013 at 10:13 pm

    This cake looks so beautiful and I bet it tastes divine 🙂 can’t wait to try it!

  5. #
    5
    Shannon — December 27, 2013 at 3:11 pm

    definitely perfect for new years! i can’t believe this year is almost over, either- crazy!

  6. #
    6
    Jennifer Essad — December 30, 2013 at 3:12 pm

    this is perfect for our holiday-the Florida strawberries have been so sweet – thank you

    • beantownbaker — January 2nd, 2014 @ 1:31 pm

      I wish I lived somewhere where the strawberry season was longer than a few weeks…

  7. #
    7
    Jennifer Essad — December 30, 2013 at 3:16 pm

    I was just thinking, what if we made this w/pink champagne?

    • beantownbaker — January 2nd, 2014 @ 1:30 pm

      I think it would be great with pink champagne!

  8. #
    8
    Jennifer Essad — January 2, 2014 at 1:40 pm

    I know what you mean we grew up and lived in Michigan all our lives. When our kids were little I would take them to the farms to pick blueberries, raspberries and apples. The strawberry season was always short or not at all due to the wet springs we so often had. But we did get farm fresh ones at our local farm market. I now live in Central Florida where I’m learning so much about fresh grown foods. We live a few blocks from Oviedo where DUDA farms are. They are known especially for their celery but so many other fresh veggies. We have a few local farms where you can pick strawberries and blueberries. The gulf coast really has a lot of strawberry farms. On Tuesday our local Publix store had Florida fresh strawberries on sale. I just cleaned them last night (I think my husband took about 1/2 of them to work) We are fortunate, but I still miss Michigan and all the farming communities in our area.

    • beantownbaker — January 4th, 2014 @ 10:38 am

      Wow – I bet things in FL are very different than Michigan! We can usually get strawberries at the farmers market as well. But again, it’s SUCH a short season. Last year we missed it completely. I’m still adjusting to the different seasonal timing in Ohio vs what it was in Boston. We always make a point to pick strawberries, blueberries, peaches, and apples. Peaches and strawberries are two of my favorite summertime fruits.

  9. #
    9
    sell my car bristol — January 29, 2014 at 1:21 am

    Woah, thanks a bunch for sharing!

  10. #
    10
    Jason — April 2, 2016 at 10:21 pm

    I made this cake for my girlfriend’s surprise birthday party, and it was freaking delicious. Granted this was my first cake I have ever baked, but there wasn’t enough frosting to cover the whole thing and keep part of the actual cake from showing through. I don’t even like cake, and this was bomb!

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    11
    Breda Fuller — December 27, 2016 at 4:58 pm

    This CAKE IS THE BOMB!!!!, I found this online in 2014. I showed it to my twin sister, I said, I won’t this for our B-Day, but we didn’t have it until September 2015, and again this year. So delicious, my son Loves it as well, we’re making it tomorrow December 28th 2015 for his birthday. Yummmmy!

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