Tested till perfect Berry Patch Cupcakes
Berry Patch Cupcakes
Photography by Joe Kim/TC Media

Berry Patch Cupcakes

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.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: February 2013

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 25 minutes
  • Total time 1 hour
  • Portion size 48 mini-cupcakes

Ingredients

  • 1-1/2 cups 1-1/2cupsall-purpose flour
  • 1 cup 1cupgranulated sugar
  • 1/3 cup 1/3cupcocoa powder
  • 1 tsp 1tspbaking soda
  • 1/4 tsp 1/4tspsalt
  • 1 cup 1cupwater
  • 1/2 cup 1/2cupvegetable oil
  • 4 tsp 4tspcider vinegar
  • 1 tsp 1tspvanilla

Icing:

  • 1/2 cup 1/2cupbutter, softened
  • 2 cups 2cupsicing sugar
  • 1/4 cup 1/4cupwhipping cream, (35%)
  • 1 tsp 1tspvanilla
  • green paste food colouring
  • 48 48berry gummy candies, (such as Swedish Berries)
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Preparation

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 Information Per mini-cupcake: about

cal 108 pro 1g total fat 5g sat. fat 2g
carb 17g dietary fibre 0 sugar 12g chol 7mg
sodium 54mg potassium 22mg

% RDI:

iron 2 vit A 2 folate 4
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