Cupcakes taste good, either as a treat for coffee, or as a dessert, with ice cream. In this recipe, you can replace the wheat flour with Toro cake mix, for a gluten-free alternative. The recipe gives approx. 12 cupcakes.
125 g butter
150 g sugar
2 store egg
2 teaspoons vanilla extract
1 vanilla bean
2 dl whipped cream
3 dl wheat flour
1 teaspoon baking powder
100 g blueberries and raspberries
125 g butter, at room temperature
1 teaspoon vanilla extract
1 vanilla bean
300 g melis
2-3 tablespoons whipped cream
A little lime juice
Whip soft butter and sugar to a fluffy buttercream. Beat in the eggs, one at a time. Whisk in vanilla extract. Divide the vanilla bean lengthwise and scrape out the seeds, which are mixed into the batter. Sift in flour and baking powder, which are added together with the cream and mix into a lump-free dough.
Put paper forms in muffin trays. Distribute the batter in the molds until they are 1/3 full, put one berry in each cake and continue filling until the molds are 2/3 full. Bake in the middle of the oven at 175 ° C for approx. 20 min, until golden and well done. Cool.
Whisk together butter and half of the icing sugar to a fluffy buttercream. Add the rest of the icing sugar, vanilla extract, vanilla bean seeds and cream. Whip the cream until light and fluffy. Adjust with icing sugar or cream, if the cream is too stiff or liquid. Season with lime.
Fill the frosting into a spray bag and spray spiral tops on the cakes.