Name: Chantilly cream and berry cupcakes
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: Cupcakes; 1 cup (150g) self-raising flour; 90 gram softened butter; 1 teaspoon vanilla extract; 1/2 cup (110g) caster sugar; 2 eggs; 2 tablespoon milk; 1 cup (150g) mixed fresh berries; Chantilly cream; 3/4 cup (180ml) thickened cream; 1 tablespoon icing sugar; 1/2 teaspoon of vanilla extract

Ingredients

Cupcakes

1 cup (150g) self-raising flour

90 gram softened butter

1 teaspoon vanilla extract

1/2 cup (110g) caster sugar

2 eggs

2 tablespoon milk

1 cup (150g) mixed fresh berries

Chantilly cream

3/4 cup (180ml) thickened cream

1 tablespoon icing sugar

1/2 teaspoon of vanilla extract

Method

1.Preheat oven to 180°C/160°C fan-forced. Line eight holes of 12-hole standard muffin pan with paper cases.

2.Sift flour into small bowl, add butter, vanilla extract, sugar, eggs and milk and beat with electric mixer on low speed until ingredients are just combined. Increase speed to medium and beat until mixture has changed to a paler colour.

3.Drop ¼ cup of mixture into paper cases. Bake cakes for about 20 minutes. Stand in pan 5 minutes, turn, top-side up, onto wire rack to cool.

4.Meanwhile, make chantilly cream. Combine thickened cream, icing sugar and vanilla extract in a small bowl and whisk with electric mixer until thick.

5.Spread cakes with cream, top with berries. Dust with a little sifted icing sugar

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Ingredients

Method

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