Spring is finally here in Central Illinois! The air has turned warm and the sky is shimmering with blue. I always daydream about beautiful berries during this time of year. Strawberries, raspberries, and other delectable fruits float through my mind as I imagine myself in the kitchen creating colorful pies, cakes, and best of all, cupcakes. Here is my first berry cupcake creation of the season please enjoy!
Put the berries in a saucepan over medium heat. Stir for a few minutes. Add 1/2 cup of sugar and the confectioner’s sugar. Add a squeeze of lemon. Stir until the mixture thickens. Set aside.
Preheat oven to 350 degrees. Line a cupcake tin with 12 liners. In a medium bowl mix together flour, baking powder, baking soda, and salt. In a large bowl combine melted butter and one cup of sugar. Then whisk in egg whites, milk, yogurt and vanilla extract. Gradually add the dry ingredients to the wet, stirring to make sure there are no lumps.
The batter will be thick and luxurious.
Fill the cupcake liners evenly with the batter and bake for 20 minutes.
They are done when you insert a toothpick into the center of a cupcake and it comes out clean. Let them cool completely before filling.
To fill use a sharp knife to cut a hole in the center of each cupcake, about 1/2 inch deep.
Fill the cupcakes with 1 teaspoon of berry filling each.
Frost with your favorite frosting, I used strawberry. Very tasty!
Triple Berry-Filled Cupcakes
1/4 cup raspberries
1/4 cup blackberries, roughly chopped
1/4 cup strawberries, diced
1 1/2 cups sugar, divided
3 tbsp confectioner’s sugar
a squeeze of fresh lemon juice
1 2/3 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup unsalted butter, melted
2 egg whites
1/4 cup plain Greek yogurt
3/4 cup milk
2 tsp vanilla
(makes 12 cupcakes)