With a creamy combo of frosted buttercream and roasted berries, this cupcake is sure to pass your eyes as this recipe is really inviting. But how about your taste buds? No worries, though we reduced the use of sugar to zero-sugar recipe, you can enjoy this little pleasure with richberry.
Ingredients: For the roasted berries:
3 cups assorted berries raspberries and sliced strawberries work well
For the cupcakes:
1/2 cup (1 stick) unsalted butter softened at room temperature
2 large eggs
1 teaspoon vanilla
1 1/3 cup cake flour
1 1/4 teaspoons baking powder
1/4 teaspoon kosher salt
1/2 cup buttermilk
1 cup roasted berries drained
For the frosting:
1/2 cup (1 stick) unsalted butter softened at room temperature
1/2 cup cream cheese
1-2 drops pink food coloring
1 cup mashed roasted berries
Instructions:
Preheat the oven to 400°F. Line a small baking tray with parchment paper and scatter the berries in one layer on the tray. Sprinkle with roast for about 15-20 minutes, or until the berries are soft and have released their juices. Remove from the oven and cool completely. You will use about half for the cupcakes - take the roasted berries and drain some of the excess liquid. Mash the remaining berries using a fork and set this aside for the frosting.
Lower the oven temperature to 350°F. Prepare muffin trays by lining with cupcake liners.
In the bowl of a stand mixer with the whisk attachment, cream the butter until light and fluffy. Mix and add the eggs and vanilla, scraping down the sides of the bowl periodically.
In a small bowl, whisk together the cake flour, baking powder and salt. Add the flour to the egg mixture, mixing until just incorporated. Add the buttermilk and mix again until the batter is smooth, but take care not to over mix.
Remove the mixing bowl from the stand mixer and gently fold in the roasted berries. Spoon the batter into the muffin trays, about 3/4 full.
Bake for about 20 minutes, or until an toothpick inserted in the center comes out with just a few moist crumbs. Set aside to cool before icing.
Make the frosting by whisking the butter and cream cheese in a stand mixer with the whisk attachment on low speed. When the ingredients start to come together, increase the speed to medium and let the icing mix for about 2 minutes. Add the food coloring and mix again. Once the icing is smooth, remove the mixing bowl from the mixer. Spoon the mashed berries into the bowl, then spoon the icing into a piping bag outfitted with a large decorating tip. As you frost the cupcakes, the berries will swirl with the frosting.
Consume Miracle Berry:
Just before digging in, chew 1 or more freeze-dried miracle berry (this can also be done during the preparation of ingredients). Ensure to remove pits to avoid a bitter taste.
Fact:
The active ingredient miraculin from miracle berry will turn sour foods such as lemon, lime, orange, grapefruit, non-fat yoghurt and other citrus food to taste sweet without adding sugar. We recommend two halves or 2 servings for maximum effectiveness. Make sure to follow instructions from the back of the packaging.
Note: Sometimes you may need to add at least 5-7% of the total quantity of sugar required, this is due to the chemistry of the food, however, you may skip this as you wish. The goal is to totally reduce sugar and yet experience the same taste.
Calorie savings:
4 cups sugar - 3,092 calories
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