Very Berry Cakes

Name: Very Berry Cakes
Ingredients: 1 cup fresh blueberries; 1 cup fresh raspberries; 1 None egg white, lightly beaten; 2 tbsp vanilla sugar; None None FOR THE VERY BERRY CAKES; 8 tbsp (1 stick) butter, softened; 1/2 tsp vanilla extract; 2/3 cup granulated sugar; 2 None eggs; 1 cup dried mixed berries; 1/2 cup slivered almonds; 3/4 cup flour; 1/3 cup self-rising flour; 1/4 cup milk; None None FOR THE CREAM CHEESE FROSTING; 2 tbsp butter, softened; 1/2 pkg (4 oz) cream cheese, softened; 1 1/2 cups powdered sugar

18 ingredients

5 steps

Ingredients

1 cup fresh blueberries
1 cup fresh raspberries
1 None egg white, lightly beaten
2 tbsp vanilla sugar
None None FOR THE VERY BERRY CAKES
8 tbsp (1 stick) butter, softened
1/2 tsp vanilla extract
2/3 cup granulated sugar
2 None eggs
1 cup dried mixed berries
1/2 cup slivered almonds
3/4 cup flour
1/3 cup self-rising flour
1/4 cup milk
None None FOR THE CREAM CHEESE FROSTING
2 tbsp butter, softened
1/2 pkg (4 oz) cream cheese, softened
1 1/2 cups powdered sugar

Directions

1

For the sugared fruit, brush each berry with egg white; roll in vanilla sugar. Place fruit on a baking pan-lined with parchment paper. Let stand for 1 hour or until sugar is dry.
2

Preheat the oven to 325°F. Line a 12-cup muffin pan with paper liners.
3

Beat butter, vanilla, sugar and eggs in medium bowl with electric mixer until light and fluffy. Stir in fruit and nuts. Stir in sifted flours and milk. Divide among muffin cups.
4

Bake for 35 mins until toothpick inserted into center comes out clean. Cool in pan 5 mins. Remove from pan; cool completely on wire rack.
5

For the cream cheese frosting, beat butter and cream cheese in medium bowl with electric mixer until light and fluffy. Gradually beat in sifted powdered sugar. Spread cooled cupcakes with frosting; decorate with sugared fruit.