Strawberry & Blueberry Cupcakes ♥

After getting 2 lovely cake stands for my birthday I thought it was time to put them to good use for my birthday party with a selection of yummy cupcakes!! Pretty pastels, edible pink glitter, sugardough flowers and rice paper butterflies give a sping feel along with the cute polka dot cake cases...love!
As I had 3 batches to make (36 in total) I decided on a quick and easy to make traditional sponge recipe adding fresh strawberries and blueberries to the mixture to add a little extra special flavour. This quick recipe also means extra time for the best bit...the decorating!! (see the recipe below)
Traditional Cupcake Recipe (makes 12)
 Ingredients
♥ 115g/4oz soft butter
♥ 115g/4oz caster sugar
♥ 11g/40z flour
♥ 2 eggs beaten lightly
♥ 1 tsp vanilla extract
♥ 1 tbsp milk

 Method
1) Preheat oven to 180°C/350°F/Gas Mark 4
2) Cream together the butter and sugar until light and fluffy (an electric mixer works best)
3) Beat in the eggs, adding a little at a time.
4) Add the vanilla extract.
5) Sieve in the flour and use a metal spoon to fold in the mixture.
6) Add the milk and continue to fold the mixture until it has a smooth consistency. 
7) Add in a sprinkle of fresh chopped strawberries and blueberries to the mixture for a flavour variation.
8) Spoon the mixture into the paper cases (I find 3-quarters full works best)
9) Bake for 15-20 minutes until risen and golden in colour.
10) Leave to cool before decorating.


Traditional Buttercream Recipe (for 12 cupcakes)
Ingredients
♥ 280g/1oz icing sugar
♥ 150g/5 1/2 oz butter
♥ 1 tsp vanilla extract
♥ 1-2 tbsp milk

 Method
1) With an electric mixer beat together the butter and vanilla extract until light in colour and soft.
2) Sift in the icing sugar and continue to beat together.
3) Add in the milk which helps to give a better consistency for piping.

Flavour Variations 
I divided the buttercream mixture into 4 to make different flavours...
 Vanilla 
♥ Buttercream as is, no changes needed. Piped in to a rose shape and decorated with pink sprinkles.

Strawberry
♥ I added strawberry sauce to the buttercream, a little at a time until the right flavour was achieved (depending on how sweet you like it) Adding a small amount of red food colouring. I also found a little more icing sugar was needed adding a little at a time until the consistency was back to how it was at the start. Decorated with mini marshmallows and rice paper butterflies.

Chocolate 
♥ Mix 2 tbsp cocoa powder together with a little hot water to form a paste and add to the buttercream. Decorated with fudge pieces.

Mint Green
♥ The mint green buttercream is the basic vanilla buttercream with a small amount of green food colouring mixed in. Decorated with strawberry chocolate buttons and sugardough flowers.