Veryberry Cakes: Cupcake Challenge Recipe #1

A few days ago I was given the book for my birthday, Cupcakes by Pamela Clark.  There are about 50 recipes in the book & I'm challenging myself to make all the recipes in the book by September 17th, 2011, which happens to be my 40th Birthday.    I was happy when I started today's recipe to realize it only makes a dozen. I can get rid of a dozen cupcakes rather easy by sending them to work with my husband or taking them to my office.   I'll follow each blog post with comments about the recipe from myself, my husband & others that do taste testing.

Alterations:
                  -I didn't want to risk samonella poisoning & didn't have a
                   farm fresh egg so I rinsed my berries and rolled them
                   in sugar.
                  -omitted the nuts & baked for 18 minutes instead of 35.
                  -I used vanilla bean paste instead of vanilla extract

Dried Berry Buttercake
1 stick of butter, unsalted, softened
1/2 tsp vanilla extract
2/3 cup sugar
2 eggs
1 cup dried mixed berries
1/2 cup slivered almonds
2/3 cup all-purpose flour
1/3 cup self-rising flour
1/4 cup milk

Sugared Fruit
4 ounces fresh blueberries
4 ounces fresh raspberries
1 egg white, beaten lightly
3 tablespooons vanilla sugar

Cream Cheese Frosting
2 tbsp butter, softened
3 oz cream cheese, softened
1 1/2 cups powdered sugar



1. Prepare sugared fruit by brushing each berry lightly with egg white; roll fruit in sugar. Place berries on parchment paper-lined tray. Leave about 1 hour or until sugar is dry.  (I washed my berries and rolled it in sugar)

2. Preheat oven to 325F. Line 6 hole oversized (Texas) or 12 hole standard muffin pan with paper baking cups.

3. Beat butter, vanilla, sugar and eggs in small bowl with electric mixer until light & fluffy.  Stir in fruit and nuts, then sifted flours and milk. Divide mixture among baking cups; smooth surface.
4. Bake large cakes about 45 minutes, small cakes about 35 minutes. Turn cakes onto wire rack to cool.
5. Make cream cheese frosting.  Beat butter & cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted powdered sugar.
6. Spread cakes with frosting. Decorate with sugared fruit.

Reviews:
Me        :  Sweet, good flavor.  Next time no sugar on the fruit
Husband:  Good.. "Can I have another?"
Others   :  Love the frosting, cake is ok

next up..... Recipe #2.... Pear Butterfly Cupcakes