Cranberry (Redberry) Cupcake
Cranberry (red berry) cupcakes with dried cranberries and cherry brandy, decorated with butter ice cream.
Ingredients
cake flour
100 g
unsalted butter (softened to room temperature)
100 g
caster sugar
60 g
eggs
2
milk
2 tbsp
cherry brandy
2 tsp
dried cranberries (soaked in hot water to rehydrate, roughly chopped)
40 g
unsalted butter (for buttercream)
80 g
egg (for buttercream)
1/2
caster sugar (for buttercream)
40 g
red food coloring, water (for buttercream)
a pinch each
cherries (for decoration)
6~7
Instructions
1
Preparation
Set unsalted butter aside to soften to room temperature; preheat oven to 180°C; line cupcake molds with paper liners and set aside; soak dried cranberries in hot water to rehydrate, roughly chop and set aside.
2
Make Cupcake Batter
Place unsalted butter in a mixing bowl, beat with an electric hand mixer until it turns pale and creamy, then add caster sugar in two batches, mixing well after each addition.
3
Make Cupcake Batter
Add beaten egg to the mixture from the previous step in 3 to 4 batches, mixing thoroughly after each addition.
4
Make Cupcake Batter
Add milk and cherry brandy, mixing well after each addition.
5
Make Cupcake Batter
Add cake flour, stir with a rubber spatula until no dry powder remains, then add dried cranberries and mix to combine.
6
Fill Molds and Bake
Pour batter into cupcake molds until 7/10 full, place the molds on a baking sheet, bake in the preheated 180°C oven for 20 to 25 minutes, then remove from molds and let cool.
7
Make Buttercream and Decorate
Place unsalted butter in a mixing bowl, beat with an electric hand mixer until it turns pale and creamy.
8
Make Buttercream and Decorate
In a separate bowl, add egg and caster sugar, beat with an electric hand mixer, then whip while heating over a water bath until the sugar melts.
9
Make Buttercream and Decorate
Stop heating over the water bath, continue whipping until the mixture is thick and fluffy.
