Raspberry and Blackberry Spelt Cupcakes (with Berry Cream Cheese Frosting)
These raspberry and blackberry spelt cupcakes have a swirl of fresh homemade berry sauce, finished off with decadent cream cheese frosting.
Servings: 6 cupcakes
Ingredients
Berry Sauce:
- 120g (4¼ oz) fresh berries (see note 1)
Cupcakes:
- 75g (¼ cup + 1 tbsp) butter (softened)
- 75g (¼ cup + 2 tbsp) sugar
- 1 egg (medium)
- 1 tsp vanilla
- 100g (⅚ cup) spelt flour (see note 2)
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 tbsp lemon juice
Berry Cream Cheese Frosting:
- 100g (¼ cup + 3 tbsp) cream cheese
- 30g (2 tbs) butter (softened)
- 2 tbs berry sauce
- icing / powdered /confectioners' sugar (see note 3)
Instructions
Berry Sauce:
- Add the fresh berries to a pan with one tablespoon of water.
- Gently heat them until they start to bubble.
- Cook for a minute or two, just until you are able to squish them with a fork.
- When you have been able to mush the berries, take them off the heat and allow to cool completely.
Cupcakes:
- Pre-heat the oven to 170℃ (338℉).
- Prepare a muffin tin by greasing or lining with paper cases.
- Beat the butter and sugar together until nice and fluffy.
- Add the egg and vanilla and beat for a couple of minutes (until the mixture changes from dark to paler yellow).
- Combine the flour, baking powder and baking soda and then stir in to the wet ingredients.
- Finally, add the lemon juice and mix in.
- Divide between six cupcake cases to half way full (they rise a lot).
- Remove two tablespoons of berry sauce and set to one side.
- With the remaining sauce, dollop around one teaspoon on the top of each cupcake and using a knife or skewer, gently swirl it in a little.
- Bake for around 16-18 minutes in the lower part of the oven. The cakes are ready when an inserted skewer comes out clean. Allow the cakes to cool completely before frosting.
Berry Cream Cheese Frosting:
- Beat the cream cheese and butter together.
- Add the retained berry sauce and beat it in.
- Add as much icing / confectioners' / powdered sugar needed to create the desired consistency (see note 3).
- Slather over (or pipe) the top of the cupcakes and add a couple of berries as decoration. Enjoy!
Notes
I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe with imperial measurements.
- You can use any berries you like (even frozen). If you don't want to go to the trouble of making a sauce, just use jam (any kind).
- You can use spelt or regular flour for this recipe (just use the same amount).
- The amount of icing / confectioners' / powdered sugar depends on how thick you want your frosting. Just add as much as needed to reach the desired consistency. For frosting that can be piped, you will need at least 260g (2 cups).
