Mixed Berry Cupcakes

Raspberry, Blueberry, Blackberry CupcakesMy blog has been a place to store some wonderful memories.  So, leading up to my wedding to the wonderful Jonathan Pinto – I will document some more memories.  It’s funny how memories and food are so closely tied together.  There is a great deal of lead up time and excitement that a wedding brings.  I’m sure I will be busy with details and planning.  I will also make time to bake some cookies or scones and share a few stories.

Today marks my last day of volunteering with an amazing grade 2 class in Windsor, Ontario.  I have been volunteering since March, and I will miss them.  I will be volunteering again in September though, with a junior kindergarten class!  It should prove to be tons of fun and high energy.

I love cupcakes for celebrating – and I really want to celebrate all that I have learned from the grade 2 class.  As well, to thank them for sharing all of their stories, reading with me, and allowing me to teach them a math lesson tossed in there.  I have enjoyed watching them learn, grow and tell their stories.  I believe literacy is important because no matter what career you are in, it is important to be able to communicate your interests, what you are passionate about, and as an individual to tell your story, as you move throughout the world.

Countdown to the wedding: 15 days! (Not including today or the day of June 22)

Mixed Berry Cupcakes

with Vanilla Icing and Confetti Sprinkles

Ingredients:

2 cups all purpose flour

1 tsp baking soda

1 tsp baking powder

1/2 teaspoon salt

1 cup buttermilk

1/2 cup canola oil

1/2 teaspoon vanilla extract

1 1/2 cups sugar

2 large eggs, room temperature, beaten

½-1 cup pureed raspberries, blueberries and blackberries, strained

Instructions:

1.  Preheat the oven to 350 degrees. Set out cupcake papers and set aside.

2.  In a medium bowl, sift together the flour, baking soda, baking powder and salt. Set aside.

3.  In a food processor or blender puree 1-2 cups of mixed berries that will be reduced to about ½-1 cup.  With a strainer, strain the puree to get ride of the seeds.

4.  In your mixer combine the sugar, canola oil, vanilla extract and eggs.  Then add in the buttermilk and strawberry puree.  Add lemon zest.  Slowly add in the flour mixture.

5.  Spoon the batter into the cupcake pans and bake until the cupcakes spring back when touched lightly in the center (20minutes).

6.  Cool before icing.

Buttercream Icing – from Canadian Living Website

  • 1 cup butter, softened
  • 5 cups sifted icing sugar
  • 1/2 cup whipping cream
  • 1/2 tsp vanilla

Preparation

In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla. (Make-ahead: Refrigerate in airtight container for up to 24 hours; let come to room temperature, about 1 hour. Beat slightly before using.)

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