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Triple Berry-Filled Cupcakes (International) — Recipe | Foodgeist

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Triple Berry-Filled Cupcakes

🍰dessert·Internationalhard

Triple Berry-Filled Cupcakes

Name: Triple Berry-Filled Cupcakes
Cuisine: International
Ingredients: 1/4 cups Raspberries; 1/4 cups Blackberries, Roughly Chopped; 1/4 cups Diced Fresh Strawberries; 1-1/2 cup Sugar, Divided; 3 Tablespoons Confectioners Sugar; 1 Tablespoon Freshly Squeezed Lemon Juice; 1-2/3 cup All-purpose Flour; 1/2 teaspoons Baking Powder; 1/4 teaspoons Baking Soda; 1/2 teaspoons Salt; 1/2 cups Unsalted Butter, Softened; 2 Egg Whites; 3/4 cups Milk; 1/4 cups Plain Greek Yogurt; 2 teaspoons Vanilla; 1 container Frosting (16 Ounce Tub Of Store Bought), Or Your Favorite Recipe

Ingredients

1/4 cups Raspberries

1/4 cups Blackberries, Roughly Chopped

1/4 cups Diced Fresh Strawberries

1-1/2 cup Sugar, Divided

3 Tablespoons Confectioners Sugar

1 Tablespoon Freshly Squeezed Lemon Juice

1-2/3 cup All-purpose Flour

1/2 teaspoons Baking Powder

1/4 teaspoons Baking Soda

1/2 teaspoons Salt

1/2 cups Unsalted Butter, Softened

2 Egg Whites

3/4 cups Milk

1/4 cups Plain Greek Yogurt

2 teaspoons Vanilla

1 container Frosting (16 Ounce Tub Of Store Bought), Or Your Favorite Recipe

Method

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1.
Put the berries in a saucepan over medium heat. Stir and heat for a few minutes until the berries start to break down. Add 1/2 cup of sugar, confectioners' sugar and lemon juice. Stir until the mixture thickens. Set aside and allow it to cool. 2. Preheat oven to 350 F. Line a cupcake tin with 12 liners. 3. In a medium bowl mix together flour, baking powder, baking soda, and salt. 4. In a large bowl using an electric mixer, combine butter and the remaining cup of sugar. 5. Whisk in egg whites, milk, yogurt and vanilla extract. 6. Gradually add the dry ingredients into the wet, stirring to make sure there are no lumps. The batter will be thick and luxurious. 7. Fill the cupcake liners evenly with the batter and bake for 20 minutes. Remove from oven and let them cool completely 8. Use a sharp knife to cut a hole in the center of each cupcake, about 1/2 inch deep (don't cut all the way to the bottom). Put the berry filling into a piping bag or a zip-top bag with the corner snipped off. 9. Fill the cupcakes with 1 teaspoon of berry filling each. Frost with your favorite icing. (I chose strawberry.)