Cherry Berry Muffins
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(0 votes)
Difficulty:
easy
Difficulty
Preparation:
1 hr
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
12
- For the muffins
- 1 ½ cups all-purpose flour
- 2 tsps Baking powder
- 1 tsp ground cinnamon
- ½ cup sugar
- ¼ tsp salt
- ½ cup milk
- ½ cup sunflower oil
- 1 egg
- 1 ½ tsps honey
- ½ cup dried Cranberry (mixed)
- ½ cup dried Cherries (mixed)
- For the buttercream
- ¾ cup unsalted butter
- 4 cups powdered sugar
- ¾ cup Crème fraiche
- pink Food coloring
Preparation steps
1.
For the cupcakes: heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
2.
Sift the flour, baking powder and cinnamon into a mixing bowl. Stir in the sugar and salt.
3.
Whisk together the milk, oil, egg and honey and add to the dry ingredients mixing until just combined. Stir in the cranberries and cherries.
4.
Spoon into the paper cases and bake for 20-25 minutes, until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
5.
For the buttercream: beat the butter until soft and creamy.
6.
Sift in the icing sugar alternately with the creme fraiche and beat well until thick and creamy. Stir in a little pink food colouring. Chill until firm enough to spread.
7.
Spread on top of the cakes and decorated with cranberries and cherries.
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