Difficulty
Easy / Beginner
Prep time
25 minutes
Cooking time
20-25 minutes
Makes
12 servings
Description
These blackberry and raspberry cupcakes are full of berry flavor with the moist texture inside. These cupcakes are the favor of the season and can be enjoyed at any time of the day.
Instructions
- Preheat the oven to 180°C (160° fan)/ 350 F/ gas 4 and oil a 12 muffin tins.
- Beat the egg in a jug with the oil, and milk until well mixed.
- Mix the flour, baking powder, sugar, raspberries and blackberries in a bowl, then pour in the egg mixture and stir just enough to combine.
- Divide the mixture between the tins, then bake in the oven for 15-20 minutes.
- Test with a wooden toothpick, if it comes out clean, the cakes are done.
- Transfer the cakes to a wire rack and leave to cool completely.
Ingredients
- 1 large egg
- 120ml/ 4fl. oz/ 1/2 cup sunflower oil
- 120ml/ 4fl. oz/ 1/2 cup milk
- 375g/ 12 1/2 oz/ 2 1/2 cups self-raising flour, sifted
- 1 teaspoon baking powder
- 200g/ 7oz/ 3/4 cup caster (superfine) sugar
- 75g/ 2 1/2oz/ 1/2 cup raspberries
- 75g/ 2 1/2oz/ 1/2 cup blackberries
About me
At Crispy Crust Confections, we specialize in crafting delicious, high-quality desserts made with love and the finest ingredients. From cakes to cookies, each treat is baked fresh and designed to make your celebrations sweeter. Thank you for visiting, and we can't wait to share our passion for baking with you!
