Delightful Cupcakes with a Fruity Twist
A fresh and fruity new take on a bakery classic. Experience the subtle and unique flavour of Dragon Fruit with a sweet hint of tropical mango in this summer cupcake recipe.
What You’ll Need
For the batter:
- 110g softened butter
- 110g golden caster sugar
- 2 large eggs
- ½ tsp vanilla extract
- 110g self-raising flour
- ½ tsp TFS Dragon Fruit
- ½ tsp TFS Mango
For the Buttercream:
- 150g softened butter
- 300g icing sugar
- 1 tsp vanilla extract
- 3 tbsp milk
- food colouring paste of your choice (optional)
Instructions
STEP 1 Heat oven to 180C/160C fan/gas 4 and fill your cupcake tray with bases, or grease it with butter
STEP 2Use either an electric whisk or a hand whisk, beat 110g softened butter and 110g golden caster sugar together until pale and fluffy, then 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
Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
STEP 4
Bake for 15 mins 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
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
STEP 6
Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
STEP 7
If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.
