This time, we are heading back to the time I experimented with putting cider in cupcakes.
If I'm honest, I think I prefered the strawberry and lime flavour - you can be the judge!
Oh, and this recipe is a little less thick [I'm not sure why seeing as I used the same amount of flour, but anyway], so fill them to just over 1/2 full - make them this full...
... and they might overflow in the oven, like mine did :)
Wild Berry/Strawberry & Lime Rekorderlig Cupcakes
Makes 12/24 regular cupcakes or 15/32 mini cupcakes
100g/200g unsalted butter [softened]
175g/350g caster sugar
2/4 eggs
250g/500g self raising flour
0.5 cup/1 cup Wild Berry/Strawberry & Lime Rekorderlig cider
75g/150g fresh blueberries/strawberries
50g/100g frozen raspberries [as they melt, the colour swirls through the
Frosting.
250g/500g cream cheese
250g/400g pure icing sugar
25ml/40ml Rekorderlig cider
Blueberries, to garnish
Method.
Step 1: preheat oven to 180oC
Step 2: cream butter and sugar together until light and fluffy
Step 3: beat eggs in one at a time until just combined
Step 4: starting and ending with flour, add flour and cider alternately, and fold in until just combined, then stir through the berries
Step 5: using a piping bag, fill the cupcake cases until just over 1/2 full, and bake for 15-20 minutes [until springy]
Step 6: to make the icing, whip the cream cheese and then add the sifted icing sugar until well incorporated. mix in a little of the cider at a time, to taste - I also used purple food colouring to dye half of my icing purple, just for fun
Step 7: once the cupcakes are completely cold, use a star tipped [no. 7] piping bag to pipe the icing onto the cakes
Step 8: garnish with blueberries/strawberries, and enjoy with the leftover cider :)
Frosting.
250g/500g cream cheese
250g/400g pure icing sugar
25ml/40ml Rekorderlig cider
Blueberries, to garnish
Method.
Step 1: preheat oven to 180oC
Step 2: cream butter and sugar together until light and fluffy
Step 3: beat eggs in one at a time until just combined
Step 4: starting and ending with flour, add flour and cider alternately, and fold in until just combined, then stir through the berries
Step 5: using a piping bag, fill the cupcake cases until just over 1/2 full, and bake for 15-20 minutes [until springy]
Step 6: to make the icing, whip the cream cheese and then add the sifted icing sugar until well incorporated. mix in a little of the cider at a time, to taste - I also used purple food colouring to dye half of my icing purple, just for fun
Step 7: once the cupcakes are completely cold, use a star tipped [no. 7] piping bag to pipe the icing onto the cakes
Step 8: garnish with blueberries/strawberries, and enjoy with the leftover cider :)
Both are delicious - I haven't tried the other Rekordelig ciders yet, have you?
Hx
Hx