Rachel Khoo recipes: Pink Berry Buttercream Cupcakes

Rachel Khoo gives the traditional cupcake a berry good twist  
Rachel Khoo28 August 2015

Children love cupcakes and so do I — a good one makes the perfect afternoon pick-me-up. Kick off the new school year in style with these pretty little pink numbers. The buttercream is coloured with a syrup made from brilliantly bright berry juice and then whipped with butter to achieve a gorgeous sheen. Packed lunches just went up a notch.

PINK BERRY BUTTERCREAM CUPCAKES

Makes 6

125g soft butter

125g caster sugar

2 eggs

125g plain flour

1 heaped tsp baking powder

Zest of 1 lemon

For the icing

100g frozen mixed berries

30g sugar

Juice of ½ lemon

125g soft butter

50g icing sugar, sieved

Red or white currants, to serve

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Method

Preheat the oven to 190C (170C fan). Beat the butter with the sugar until pale, then whisk in the eggs one at a time. In a separate bowl, mix the flour with the baking powder and the lemon zest. Lightly fold the dry ingredients into the wet ingredients. Divide the mixture between 6 small muffin cases. Cook for 15-20 minutes, or until a skewer inserted comes out clean. Leave to cool on a wire rack while you make the icing.

Put the frozen berries in a small saucepan with the sugar and lemon juice. Place over a medium to low heat and cook for 10 minutes until the berries become mushy and you get a thick syrup. Crush the berries with the back of a wooden spoon and strain through a sieve into a separate bowl. Leave to cool while you make the buttercream frosting. In a mixer, beat the butter until light and fluffy. Add the icing sugar and incorporate the berry syrup. Beat until you get a lovely pink buttercream. Using a piping bag or a palette knife, ice the cupcakes with the frosting and drape some currants over the top.

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