Vanilla Cupcakes with Berry Sherbet Buttercream
Posted on 10/08/2010

INGREDIENTS

For the Cupcakes
2 cups Vitarium Self Raising Flour
1/4 teaspoon salt
3/4 cup raw caster sugar
125 grams unsalted butter, softened
2 organic free range eggs
3/4 cup milk
1/4 cup sour cream
2 teaspoons vanilla extract
For the Frosting
1/2 cup Copha, softened
1/2 cup unsalted butter, softened
4 cups pure icing sugar (gluten free)
1 packet Vitarium Gelatine Free Jelly (I used raspberry)
Fresh or frozen raspberries (for decoration)
1 x 10 gram packet sherbet (for decoration, check it's gluten free)

STEP ONE

For the Cupcakes: Preheat oven to 200℃. Line 2 12 cup cupcake trays with liners. Sift flour sugar and salt into the bowl of an electric mixer, add butter, eggs, milk, sour cream and vanilla. Beat slowly for 1 minute. Increase speed and beat for two minutes. Spoon batter into pre-prepared liners. Bake for 12-15 minutes, or until a skewer comes out clean. Turn out onto rack, and allow to cool completely before icing

STEP TWO

For the Frosting: Sift together the sugar and jelly crystals. In a separate bowl, cream butter and shortening with an electric mixer until smooth. Gradually add the sugar/crystal mix, one cup at a time, beating well on a medium speed. Scrape down sides of bowl often. When all sugar is mixed, icing will appear dry. Add milk/cream and beat at medium speed until light and fluffy. Keep frosting covered with a damp cloth until ready to use. *Refrigerated in an airtight container, this frosting can be stored for up to 2 weeks! Re-whip before using.

STEP THREE

To Decorate: Ice cooled cupcakes with a generous amount of frosting (either piped or with a knife). Allow to harden slightly then sprinkle with sherbet (though a little sieve) and top with a raspberry. The jelly crystals give the frosting a surprising tart and tingly flavour. Try using the other flavours of jelly to make a plateful of colour!