Monday, May 5, 2014

Fresh Berry Almond Cupcake Recipe


Fresh Berry Almond Cupcakes

 Delicious fluffy almond cupcakes with a delightful, light almond whipped cream topping and stuffed with a surprise- fresh berries! These cupcakes are delicious- light, fresh, and perfect for summer parties or parties outside. Cuddles The Turtle Fluffiefriend helped out.

All my friends know I love making cupcakes and I love making interesting cupcakes. They're always filled with something delicious. I just think that that's part of the point of a cupcake- a delightful delicious center! Now I've been doing it for long enough that they expect something like Salted Lime Curd, Blueberry Custard, Cheesecake, or Cookie Dough, but one night I came up with an idea that would be sure to surprise and delight- what about fresh berries? Not a jam, not a curd, not a custard. Fresh. It was perfect.

Ingredients You'll Need:

Cake:

Ingredients for Almond Wedding Cake Cupcakes With Raspberry Filling (just the cupcake part, we're doing our own filling and frosting.)

Filling:

3 Strawberries
12 Small Blueberries
6 Blackberries
6 Raspberries
Rose Water (optional)

Whipped Cream Topping:

2 Cups Heavy Whipping Cream
4 Tablespoons Powdered Sugar
2 Teaspoons Almond Extract

Directions:
Bake the Almond Wedding Cake Cupcakes by Shugary Sweets.
Let them cool. I happened to have rose water from Jungle Jim's and figured this would be a cool time to use it.

Cut the blackberries and raspberries in half and quarter the strawberries. Dip them in the rose water and place a small blueberry, half a raspberry, half a blackberry, and a quarter of a strawberry in each cupcake.


Put the ingredients for the whipped cream topping in the mixer with the egg beater extension and turn on high until the whipped cream is fluffy and forms peaks. Spoon on top of the cupcakes. Serve and enjoy! What a fresh, delicious spring treat!



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