Partridgeberry Inside Out Cupcakes

Partridgeberry Inside Out Cupcakes

Makes 15 cupcakes.

 Vanilla CakeCream well

1 cups sugar
½ cup butter

Add
2 eggs, one at a time, beating well after each addition
1 tsp vanilla extract

Sift together
1 1/3 cups + 1 tbsp cake flour
1 tsp baking powder

Fold in the dry ingredients in three equal portions, alternately with
½ cup whole milk, in 2 equal portions

Always begin and end with dry ingredients. Spoon batter into paper lined cupcake pans filling ¾ full with batter. Bake for approximately 15-20 minutes at 325 degrees F or until a toothpick inserted in the center comes out clean. Watch them carefully as they can over bake quite quickly. Cool on a wire rack and frost when completely cooled.

When the cupcakes are completely cool fill them with Partridgeberry Puree. Using a piping bag with a large star or a large round piping tip, fill the center of the cupcakes from the top pushing the tip to the middle of the cupcake and squeezing as you retract the tip. Do not overfill.

Partridgeberry Puree

1 cup partridgeberries
½ cup sugar

Boil berries and sugar together gently for about 15-20 minutes. Cool for about 20-30 minutes and puree in a blender or a food processor until smooth. Cool completely in refrigerator before filling the cupcakes. Frost with vanilla buttercream frosting.

Vanilla Buttercream Frosting

2 cups icing sugar
½ up butter
1 tsp vanilla extract
1-2 tbsp milk

Cream the first 3 ingredients together until smooth. Add enough milk to bring to a good spreadable consistency and beat well until smooth and fluffy.