Boysenberry Vanilla Cupcakes

Yield 12 large cupcakes

Preheat oven to 190 degrees Celsius
Place large cupcake cases into 12 muffin trays.

Use a hand mixer to cream:
150 grams soft butter, 1/2 cup fine caster sugar, and 1 large teaspoon of vanilla paste.
Add two eggs (size 7)
mix together.
Sift and add 1 cup self raising flour and 1/2 cup milk.
Spoon creamy mixture into cases.
Bake for 15 minutes.

Cool.

Drain the boysenberries from a 425 gram can.

Make icing - either your own recipe of vanilla icing, or a premix just add water type.
Instead of water or milk to mix the icing to consistency, use the drained boysenberry juice.
(Excess juice can be put into a glass with added water for a yummy berry drink)

Pile icing on cupcakes. Top with some canned berries just before serving.



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