Fresh Fruit Summer Berry Cupcakes

Rachel

Delicious and refreshing fruity cupcakes. Great for any occasion.

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Prep Time 10

Cook Time 20

Total Time 30

Course Afternoon Tea, Dessert, Pudding, Snack

Cuisine British

Servings

Calories 459 kcal

Ingredients

200 g Self-Raising Flour
200 g Caster Sugar
200 g Margarine
4 lrg Eggs
2 tsp Vanilla Essence

Topping

100 g Margarine
450 g Sifted Icing Sugar
2 tbsp Milk
50 g Fresh Raspberries
50 g Fresh Blueberries
Mint Leaves to garnish

Instructions

Pre-heat oven at 170° Fan oven.
Combine the flour, sugar, margarine, eggs and vanilla essence and mix until smooth. Divide mixture into bun or muffin cases.
Bake for 15 - 20 minutes. Cool on a wire rack. For the icing combine margarine, icing sugar and milk and mix until smooth. Spoon or pipe onto cakes. Top with the fruit and garnish with a mint leaf to create these lovely summer berry cupcakes!

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Nutrition

Serving: 12gCalories: 459kcalCarbohydrates: 68gProtein: 2gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 1mgSodium: 239mgPotassium: 42mgFiber: 1gSugar: 54gVitamin A: 904IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Keyword fresh berry cupcakes, fresh fruit cake, fresh fruit cupcake, summer cupcakes

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