round summer fruit cupcakes

Who doesn’t love cupcakes! This fruity twist is a family favourite and you don’t need icing to make them tasty.

This recipe uses the creaming method because summer fruits (and raspberries, blueberry’s etc) tend to stain the mixture so if you fold in gently you get a nice marble swirl as well = Pretty!

I find using frozen fruit is the perfect way to get a decent sponge to fruit ratio (how technical did that sound!) and these cupcakes taste great all on their own! no icing needed so they are a healthier alternative cupcake!

Other variations include:

  • Blueberry
  • Raspberry
  • Blackberry
  • Cranberry
  • Cherry (no stones)

Now go forth and BAKE!

Ingredients

ingredients graphics

110g Caster Sugar

110g Self- raising flour

80g Frozen Summer fruits

80g Butter

1 Egg

2 Tbsp Milk

1 Tsp Baking Powder

 

Method

Pre-heat the oven to 180 Degrees

Beat the butter and sugar together until there is no sugar left and creamy!

Next, beat in the egg, and then stir in the milk

Sift the flour and baking powder together and fold into the the mixture

Slowly stir in the frozen fruit making sure not to stir too much so you get a little marble effect (it looks prettier) and try not to break the fruit apart too much! (look at me nagging you now!

The mixture should look something like this…

Mixture

Case a tray and spoon the mixture equally into them (around a tablespoon per case is a good amount)

spoonned

I ran out of cases so I used different ones (poor organisation on my part :p)

Place in the oven and cook for 15 – 20 mins  or until they are golden and springy (when you press the top it should spring back not sink)

Place on a wire rack to cool

Serve (and eat and eat and eat)

round summer fruit cupcakes

Need help converting these measurements? why not use my U.K to US Cooking conversions (there is a free printable too!)

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