THESE little beauties are topped with delicious super foods to make you feel a little less guilty.
Not only does the fruit provide an element of freshness to the cupcakes, the pistachios add a little crunch to please the palate.
I just love these cupcakes because they’re really quick and easy to make, taste great and look gorgeous when presented on a plate all together.
You could have a play around with different berry combinations and also different frosting flavours, just make sure you use fresh berries rather than frozen. While I’m a huge fan of using frozen fruit, the juice will streak your frosting and you won’t be left with a clean look.
Because you only need a couple of berries for each cupcake, you’ll only need about a quarter of a punnet for a dozen cupcakes.
1/2 cup caster sugar
1 cup self raising flour
2 tablespoons milk
2 teaspoons vanilla essence
190g vegetable shortening (or butter)
400g icing sugar
40ml water (or milk)
Rosewater essence to taste
Crushed pistachios for decoration
Fresh blueberries for decoration
Fresh raspberries for decoration
Dried rose petals for decoration
Preheat the oven to 180°C and place 12 patty cases into a cupcake tin.
Put the butter, caster sugar, eggs, flour, milk and vanilla essence into a bowl and mix with an electric beater until ingredients are well combined.
Spoon the batter into the patty cases and bake in the oven for about 20 minutes, or until golden and springy to touch. Turn the cupcakes onto a wire rack to cool.
To make the rosewater buttercream frosting, cream the vegetable shortening (or butter) with an electric mixer until it becomes light and white, then add the sifted icing sugar, water (or milk) and rosewater essence to taste. Mix until well combined.
Pipe the buttercream frosting onto the cooled cupcakes and sprinkle with the crushed pistachios, and decorate with berries and rose petals.