After the success of my chocolate with pistachio filling recipe, I have decided to believe in my creative instincts and carry on with my ideas. This time, I am trying out a vanilla cake with a red berries puree, a dessert that has proven more than ever before my skills and my love for baking!
For 24 yummy cupcakes, you will need
Mulberry & Strawberry Filling:
250g of Strawberries
250g of Mulberries (توت in Arabic)
½ cup or 10 cl of Whipping cream
½ cup of Icing sugar plus more
2 ½ cup of Flour
2 tsp of Baking powder
1 cup or about 230g of Butter
1 cup of Granulated sugar
1 cup of Brown sugar
4 large eggs
1 cup of skimmed milk
2 tsp of Vanilla extract
2 tbsp of Rhum
Cookware and Cutlery
Mulberry & Strawberry filling:
1- Fill a bowl with water and leave in the mulberries then the strawberries. Wash them out and leave them to dry in a clean towel.
2- Put together the mulberries with the strawberries in the blender. When it has become a homogeneous mixture, pour in a recipient and add the whipping cream then the sugar.
Note: You can add more sugar by 1 tablespoon at a time, if the fruits were not ripe enough and the mixture tastes a little acid.
3- Pour the mulberry & strawberry mixture in small ice moulds. Put in freezer for at least 10 hours before use or keep overnight.
1- Preheat the oven at 350⁰ C.
2- Mix the flour with the baking powder and set aside.
3- Soften the butter in the microwave a matter of seconds (20 sec on average) then cream using an electric mixer.
4- Add the sugar to the butter and keep mixing until fluffy.
5- Add the eggs, one at a time.
6- Add the vanilla extract.
7- Add the flour (with the baking powder) and the milk alternatively always starting and ending with the flour. Mix with the spatula up then down in a circular move to incorporate better into the batter.
8- Finally, add the rhum to enhance the taste of the batter.
1- Make sure the mulberries & strawberries are ice and hard enough to use.
2- Put the cupcake liners in the mould and fill 1/4 with batter.
3- Take out the mulberries & strawberries filling from the freezer.
4- Put one ice square in the middle, and cover it with just enough batter to make the red berries disappear from sight—that means that we have filled more or less ¾ of the cupcake paper.
5- Bake in oven for about 15 minutes at high temperature while keeping an eye to the cake.
6- Cool in tins for 5-10 minutes, remove from tins, and let cool on a wire rack.
7- Serve lukewarm and refrigerate in an air-tight box.