Cupcakes with Fresh Fruit Icing


Michelle prepared a recipe of Cupcakes with Fresh Fruit Icing for a lesser guilt dessert at the South Arm Cooking Club for Older Adults.

Cupcakes-with-Fresh-Fruit-Icing-16

Michelle used strawberries for the fresh fruit icing. Here are some health benefits of strawberries from Besthealthmag.ca.

  • excellent source of Vitamin C
  • good source of potassium and fiber
  • considered an immunity booster”
  • may promote eye health and help prevent cataracts
  • may also help reduce inflammation in joints
  • helps to regulate blood pressure
  • helps fight bad cholesterol
  • best health dubs strawberry ‘one of the most heart-healthy fruits you can eat’

Ingredients

  • 1 cup unsalted butter, softened, at room temperature
  • 3/4 cup, plus 2 tablespoons granulated sugar
  • 4 large eggs
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • zest of 1 lemon
  • 1/4 cup milk

Glaze

  • 1 1/2 cups berries (raspberries, strawberries or blackberries), plus extra fruit or crystallized flower petals for garnishing
  • 1 1/2 to 3 cups or more icing sugar

Cupcakes-with-Fresh-Fruit-Icing-03

source: Jamie Oliver.com


Instructions

Cupcakes-with-Fresh-Fruit-Icing-06Preheat oven to 375F. Beat the butter and granulated sugar together with a wooden spoon or with a stand mixer until very light and fluffy.

Add the eggs one at a time, beating each one in well before you add the next.

Cupcakes-with-Fresh-Fruit-Icing-08Sift flour and baking powder.

Add flour mixture to wet ingredients. Add milk. Whisk to mix well.

Fold lemon zest into the batter just until blended. Do not over mix.

Cupcakes-with-Fresh-Fruit-Icing-12Place 18 to 22 paper baking cups into 2 muffin tins. Use an ice-scoop (or tablespoon) to evenly divide the mixture between the paper baking cups. Add 1/2″ water to empty muffin tins.

Bake the cup cakes in the 375F preheated oven for 15 minutes or until a toothpick inserted in the center comes out clean. If the toothpick comes out slight sticky, bake for another 5 minutes. Do not over bake or the cup cakes will go dry.

Remove the cup cakes from the tins and transfer to a wire rack to cool.

Cupcakes-with-Fresh-Fruit-Icing-14Mash up 1 1/2 cups of your chosen berries with a fork or whiz in a hand held food processor. If the fruit has seeds, you may want to pass it through a sieve to make it smooth.

Stir together with the icing sugar or whiz with a hand held food processor until you have a smooth paste.

Cupcakes-with-Fresh-Fruit-Icing-15Top the cooled cup cakes with the fresh fruit icing.

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