Berry Cupcake with Frosting
4 servings
45 minutes
Berry cake with glaze is a delightful treat that combines the lightness of airy dough and the juiciness of fresh berries. This dessert hails from American cuisine, where cupcakes have long been a symbol of home comfort. The delicate dough enriched with pistachios and lemon zest is complemented by vibrant berries that give it a refreshing taste with a slight tartness. The finishing touch is the fragrant lemon glaze that highlights the balance of sweetness and freshness. The cake is perfect for both cozy tea time and festive tables. With its combination of textures—the softness of the dough, juiciness of the berries, and crunchiness of almond flakes—each bite brings true pleasure.
1
Separate the egg whites from the yolks.
- Chicken egg: 3 pieces
2
Mix the yolks with sugar and whip into a fluffy stable foam. Add ground pistachios and lemon zest.
- Sugar: 100 g
- Pistachios: 40 g
- Lemon: 1 piece
3
Sift the flour with the baking powder and add it to the yolks with sugar. Pour in the melted butter. Mix well.
- Wheat flour: 100 g
- Baking powder: 6 g
- Butter: 50 g
4
Whisk the egg whites with a pinch of salt until stiff peaks form.
- Chicken egg: 3 pieces
- Salt: pinch
5
Gently fold the beaten egg whites into the butter-flour mixture in parts. At this stage, do not use a mixer under any circumstances!
- Chicken egg: 3 pieces
6
Preheat the oven to 180°C.
7
Spread half of the dough in a buttered mold. Arrange the berries and place the remaining dough on top.
- Butter: 50 g
- Fresh berries: 300 g
8
Bake for 30 minutes.
9
For the glaze, squeeze lemon juice and mix it with powdered sugar. Stir to avoid lumps.
- Lemon: 1 piece
- Powdered sugar: 150 g
10
Cover the cake with icing and optionally decorate with almond flakes.
- Almond petals: to taste