These cupcakes have been officially named (by myself) as Very Berry Cupcakes because they have a mix of dried crushed berries both in the cupcake as such and in the cream cheese icing. Berries everywhere. Very Berry Cupcakes.
But before the recipe, I am going to talk about my new swimsuit! Frankly, it seems absurd to mix swimsuits with cupcakes, but that’s my musing for today. Besides, the more swimming I do, the more cupcakes I get to eat, right?
I recently bought a new swimsuit, the type for seriously swimming laps up and down the pool, not the bikini type for lying on the beach. My old swimsuit, which was an Adidas, was well, getting old. So I went out and got a new one, which coincidentally is also an Adidas.
The fabric of my new swimsuit felt considerably better than my old one, though that’s partly due to the fact that the old one was getting old. I do remember what it was like back when it was new though, and this one just felt better. It’s like the shape held better, it fitting is snug but comfy at the same time, solid but flexible, sort of thicker but smoother. It’s hard to properly describe it all, it’s just: better. I know that in the last few years the textile industry has been investing a lot of its innovation on improving the technical aspects of textiles. I can confirm that my swimsuit technically feels better.
The label indicated that it uses a type of lycra called Infinitex®. The label also pointed out that it’s 100% chlorine resistant, has UPF 50+ and a bunch of other cool characteristics that are what probably made it feel so much better. The chlorine resistant-ness caught my eye. What is that supposed to mean? Chlorine resistant for how long? To what extent? I guess I’ll find out over time. What I can report on is that my old swimsuit always smelt horribly of chlorine when I got home and would wash it and hang it to dry, while my new one doesn’t. It truly does not smell of chlorine at all after swimming. How magical is that?
Very Berry Cupcake Recipe
These cupcakes, as I said above, have dried crushed berries in the cupcake and berries in the cream cheese icing. I used a mix of cranberries and lingonberries kindly sent to me a few months ago by Bilberry.ae. I had asked if I can use the crushed berries in baking, and they said affirmative. So, what has happened since then is that every cake (cake cakes, not cheesecakes, galettes, tarte tatins etc.) I’ve made since I received my crushed berries have berries inside them,.. up till the point that Mr. H. was beginning to ask if I would ever bake a non-berry cake again!
Ingredients for the berry cupcakes
1 cup wholemeal flour
1 cup all-purpose flour
100 gr butter
1 cup sour milk
1 cup sugar
3 tablespoons crushed berries
1/2 teaspoon baking soda
Ingredients for the berry cream cheese icing
60 ml cream cheese
60 ml butter
1 cup icing sugar
2 tablespoons crushed berries
Prepare by preheating the oven to 180ºC. Melt the butter in a bain-marie. Line cupcake molds with cupcake liners.
Add the eggs and sugar to a large bowl. Mix. Add the sour-milk, flour, baking powder and crushed berries. Mix. Add the butter and mix. Pour the mixture into the lined cupcake molds. Bake for 25 minutes.
Meanwhile make the berry cream cheese icing. Beat the cream cheese and butter in a large bowl. Add the sugar and crushed berries. Continue beating until it reaches the desired icing consistency. Store in the fridge for later on.
Once the cupcakes are ready and have cooled down, put the berry cream cheese icing into icing pipers and decorate the cupcakes with the icing.
Next time I make cupcakes, I want to try making a mascarpone based creamy icing. If you have any tips please let me know in the comments.
This post is in collaboration with Bilberry.ae. I received complimentary samples which were not in exchange for a positive review. All opinions expressed here are my own.