Berry Patch Cupcakes

Berry Patch Cupcakes Image Author: Canadian Living Credits: Berry Patch Cupcakes Image

Brightly coloured bite-size cakes are sure to attract buyers at any bake sale. They are so quick and easy to make that they are the perfect last-minute treats.

  • Portion size 48 servings
  • Credits : Canadian Living Magazine: February 2013

Ingredients

  • 1 1/2 cup all-purpose flour
  • 1 cup granulated sugar
  • 1/3 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup water
  • 1/2 cup vegetable oil
  • 4 teaspoons cider vinegar
  • 1 teaspoon vanilla
Icing:
  • 1/2 cup butter softened
  • 2 cups icing sugar
  • 1/4 cup whipping cream (35%)
  • 1 teaspoon vanilla
  • green paste food colouring
  • 48 berry gummy candies (such as Swedish Berries)

Method

In large bowl, whisk together flour, sugar, cocoa, baking soda and salt; whisk in water, oil, vinegar and vanilla. Scoop into 48 paper-lined mini muffin cups.

Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, 8 to 10 minutes. Let cool for 10 minutes. Transfer to rack; let cool completely.

Icing: Meanwhile, in bowl, beat butter until light; beat in sugar, 1/2 cup at a time. Beat in cream and vanilla until smooth. Beat in enough food colouring to tint to desired shade.

Using piping bag fitted with star tip, pipe icing to resemble grass on each cupcake. Top each with 1 gummy candy. (Make-ahead: Store in airtight container for up to 24 hours.)

Nutritional facts Per mini-cupcake: about

  • Fibre trace
  • Sodium 54 mg
  • Sugars 12 g
  • Protein 1 g
  • Calories 108.0
  • Total fat 5 g
  • Potassium 22 mg
  • Cholesterol 7 mg
  • Saturated fat 2 g
  • Total carbohydrate 17 g

%RDI

  • Iron 2.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Berry Patch Cupcakes

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