Delightful Cupcakes with a Fruity Twist
A fresh and fruity take on a bakery classic. Indulge in the delicate and distinct taste of dragon fruit with a delightful undertone of tropical mango in this recipe for summer cupcakes.
Instructions:
Step 1: Prepare the Oven and Tray
Heat oven to 180°C/160°C fan/gas 4 and fill your cupcake tray with liners or grease it with butter.
Step 2: Make the Batter
- Using either an electric whisk or a hand whisk, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy.
- Whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition using a spatula to make the most of the mixture.
Step 3: Combine Ingredients
- Mix in 110g self-raising flour, ½ tsp vanilla extract, and a small pinch of salt. Whisk until just combined.
- Spoon the mixture into the cupcake cases.
Step 4: Bake the Cupcakes
- Bake for 15 minutes until golden brown and a skewer inserted into the middle of each cake comes out clean.
- Leave to cool completely on a wire rack.
Step 5: Make the Buttercream
- Whisk 150g softened butter until super soft. Then, add 300g icing sugar, 1 tsp vanilla extract, and a pinch of salt.
- Whisk together until smooth (start slowly to avoid an icing sugar cloud), then beat in 3 tbsp milk.
Step 6: Add Colour and Frost
- Stir in the food colouring now if you wish to add colour.
- The buttercream can be piped or spooned over the cooled cupcakes.
- Enjoy these delightful cupcakes with a fruity twist, perfect for summer!
