CUPCAKES WITH FRUIT RECIPES

Steps:

• For the cakes, preheat the oven to 180C/350F/Gas 4. Sit 12 paper cases in a muffin tray.
• Beat the butter and sugar in a bowl until pale and creamy. Add the eggs, one at a time, and beat until well combined.
• Fold the flour, raspberries and passion fruit pulp into the mixture until almost smooth. If the mixture looks too stiff, add a little milk, as necessary.
• Divide the mixture among the paper cases then bake for 20 minutes. Remove from the oven and set aside to cool in the tin for 10 minutes. Turn the cakes out onto a wire rack and set aside until completely cooled.
• For the icing, using an electric whisk, cream the icing sugar and butter together until light and fluffy. Whisk in the vanilla pod seeds and food colouring. Gradually whisk in enough milk to form a smooth paste.
• Spoon the icing into a piping bag with a large star-shaped nozzle and pipe the icing over the cake. Sprinkle over the hundreds and thousands.

Steps:

• Preheat oven to 350°F. Line cupcake pans with double-lined cupcake liners.
• Beat cake mix and water in a large bowl with an electric mixer on low speed for 30 seconds. Beat on medium speed for an additional 1 minute. Do not overmix.
• Spoon batter into liners about 2/3 full, then bake 12 to 15 minutes or until tops are golden. Do not overbake. Remove from oven then carefully remove cupcakes from pan. Cool cupcakes on wire rack for 15 minutes.
• In a cold metal bowl, whip heavy cream using handheld mixer on high speed until stiff peaks form, about 3 to 4 minutes. Add vanilla frosting and mix on low speed until combined, about 10 seconds. Spoon or pipe frosting mixture on top of angel food cake cupcakes, then top with strawberries. Serve and enjoy!