This post may contain affiliate links, or we may earn money from the companies mentioned in this post. For more information on this, please visit our legal page.
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:
Now go forth and BAKE!
110g Caster Sugar
110g Self- raising flour
80g Frozen Summer fruits
2 Tbsp Milk
1 Tsp Baking Powder
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…
Case a tray and spoon the mixture equally into them (around a tablespoon per case is a good amount)
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)
Need help converting these measurements? why not use my U.K to US Cooking conversions (there is a free printable too!)
Our bodies become susceptible to common infections as temperatures drop. It is not unheard of…
Like most team and contact sports, netball requires a certain level of physical fitness to…