Berry Cream Cupcakes

12 servings

45 minutes

Cupcakes with berry cream are an exquisite combination of tender sponge cake and aromatic berry cream. Their history traces back to traditional American cuisine, where cupcakes became popular due to the convenience of portioned serving and limitless opportunities for filling experiments. The airy batter, rich in creamy flavor, combined with light, refreshing berry cream creates a true feast for the taste buds. These cupcakes are perfect for special occasions or cozy tea parties. Berries add natural sweetness and richness to the cream, while bananas contribute softness and a velvety texture. Serve chilled to achieve the perfect consistency that highlights the harmony of flavors. A wonderful choice for lovers of refined desserts!

Energy value per serving

• Calories: 266.5
• Proteins: 3.1g
• Fats: 18.4g
• Carbohydrates: 22.6g

Ingredients

• Wheat flour: 100 g
• Sugar: 100 g
• Margarine: 100 g
• Chicken egg: 2 pc
• Butter: 150 g
• Bananas: 2 pc
• Fresh berries: 5 tbsp

Cooking steps

1. For the test, beat softened margarine with sugar until white.

   Required ingredients:

   • Margarine: 100 g
   • Sugar: 100 g

2. Break the eggs one by one, whisking thoroughly after each.

   Required ingredients:

   • Chicken egg: 2 pieces

3. Sift the flour with the baking powder and mix the dough with a mixer on high speed.

   Required ingredients:

   • Wheat flour: 100 g

4. Fill the molds with the dough.

5. Bake in a preheated oven at 180 degrees for about half an hour (check readiness with a toothpick).

6. Let the cake cool down.

7. For the cream, whip the softened butter at maximum power. Then add the berries one tablespoon at a time, whipping each time.

   Required ingredients:

   • Butter: 150 g
   • Fresh berries: 5 tablespoon

8. Transfer the cream to a pastry syringe/bag and decorate the cooled cupcakes. Store in the refrigerator.

   Required ingredients:

   • Fresh berries: 5 tablespoon