Summer Berry Cupcakes
Updated: Nov 22, 2021
Summer berry cupcakes, filled with current coulis and topped with glace icing and topped with red currents!
I'm trying my hardest to hold on to summer. So, in an effort to do that I thought I'd create a cupcake using the most summery of ingredients - summer berries.
Broadly, summer berries consist of blackberries, blackcurrants, red currents, raspberries, strawberries, and blueberries. I bought a pack of frozen summer berries that contained all but strawberries, and blueberries. You can use whatever berries take your fancy!
This recipe was a particularly difficult one to develop because of all the moisture present in the berries. The first cupcakes that came out the oven were overly squidgy, they'd sunk in the middle, and they looked a bit like a shrivelled-up mess!
But the beauty of persevering means I eventually got it right! The image below shows the first failure, and the final product - I think you'll agree the difference is stark!
This is why it's so important when you're baking gluten free to not give up. Even though gluten free baking is a lot more volatile, and it might take a bit more time and patience, it's so rewarding when you get it right!
So, back to the cupcake itself.
These summer berry cupcakes are bursting with summer berries, which I would encourage you to dry gently with some paper towels before including them in the sponge.
The filling is the most delicious red current coulis you will ever taste. Make logs of it, and if you're feeling fancy drizzle it on top when serving. Believe me, you'll want to its really that good!
Finally, I topped mine with a super simple glace icing. If you're adamant then you can top yours with classic vanilla buttercream, but the combination of the moist sweet and tart sponge and the glorious red current coulis, goes so perfectly with the glace icing.
This recipe is a quick way to propel some summer flavour into your day. How are you spending the last few weeks of August? Baking these...?
Let's get Caking It!
180C (170C fan)
Yield: 12 cupcakes
Prep: 10 mins
Bake: 18 mins
Assembly: 5 minutes
160g unsalted butter
160g caster sugar
4 medium eggs
1 tsp vanilla extract
100g gluten free self raising flour
100g ground almonds
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp xanthan gum
160g summer berries
2 tbsp sour cream
100g red currents
100g caster sugar
300g icing sugar
1 tbsp water
Don't forget to wait until all the ingredients are room temperature before starting.
Defrost the summer berries if they're frozen and place on kitchen paper to mop up most of the moisture.
Preheat oven to 180C. Fill 16 muffin holes with cases.
Cream the butter until pale, then add the sugar and cream together until fully incorporated.
Add the eggs, one at a time, mixing with an electric whisk between each addition and add the vanilla extract.
In a separate bowl, mix the flour, baking powder, xanthan gum, and ground almonds with a fork, and then add this to the eggs and butter, mixing until fully incorporated.
Chop the summer berries in small chunks then add half of them to the mixture, and gently fold them in.
Spoon in the sour cream and fold until combined.
Spoon 2 tbsp of the mixture into each muffin case then place the rest of the summer berries onto the tops of the batter.
Let the mixture sit in the cases for 20 minutes before placing in an oven for 18 minutes. A skewer or toothpick inserted into the cupcakes should come out clean.
Method: Current Coulis
This is the quickest but most delicious coulis you'll ever eat!
Add the red currents and sugar to a saucepan and heat on medium until the sugar has dissolved.
With a potato masher or fork, mash the red currents.
Take off the heat and run through a sieve to get the big bits out.
Chill until needed.
Method: Glace Icing
This super quick and easy glace icing is a winner with the zing of the summer berries.
While the cupcakes are cooling, move onto the icing. Sift the icing sugar into a bowl and add a few drops of water.
Continue to mix and add water until you get a thick dropping consistency but be careful to not add too much water otherwise the icing will turn runny.
Making sure the sponges are completely cool, scoop out the middle of the cupcake with an apple corer, taking care not to go right down to the bottom.
With a teaspoon, fill the middle with some current jam. Make sure to put the sponge tops back on over the jam otherwise the icing will seep into it.
Dollop on a spoonful of icing and some more summer berries on top.