Today Spabreaks.com is getting ready for a bake-off in aid of Breakthrough Breast Cancer, and for a little inspiration from the pros, there are few who know their baking better than South Devon’s Kiss Me Cake! Straight from the kitchens of owner and Chief Baking Officer, Ally Bradley, we can’t wait to try her recipe for Berry Cupcakes!
Ally says: “The berries in this recipe will burst in your mouth as you bite into your cup! The bouncy poppy sponge is delicious with a cup of Earl Grey tea, or served as an impressive dessert for a tea party. Just devour and enjoy!”
Makes Twelve Berry Cups
175g soft butter
175g golden caster sugar
Two large eggs
225g self‑raising flour
One tsp baking powder
One tsp vanilla pod
142ml carton soured cream
Three 125g punnets blueberries
Dollop of Lemon Curd (optional)
Sprinkle of Poppy seeds (optional)
– Preheat the oven to fan 160C/ conventional 180C/gas 4.
– Add cup cases to one twelve cup tin.
– Mix the butter and sugar with an electric mixer till light and fluffy, then add one egg at a time with a little sieved flour and repeat with the second egg and the rest of the flour.
– Mix again with the electric whisker.
– Add baking powder and vanilla to the mix. Beat with an electric mixer for two to three minutes or with a hand electric beater for one to two minutes, until lighter in colour and well mixed.
– Beat in 142ml of soured cream then stir in half the blueberries with a large spoon.
– Add poppy seeds for an extra poppy crunch!
– Add an optional dollop of lemon curd for an extra zingy taste.
– Using a large table spoon or a piping bag, add the mixture into the cup cases so that the mix is two thirds full in each case.
– Bake for 30-35 minutes until risen, slightly golden and feels firm to the touch and springs back when lightly pressed. Cool for 10 minutes and then take out each cup case from the tin.
– Finally to finish, cool on a wire rack and get ready for frosty time!
Kiss Me Cake Cream Cheese Frosting
(Enough for generous dollops of icing)
450g Full Fat Philly Cheese
50g Icing Sugar (Sieved)
Big Dollop of Lemon Curd (3 tbsp)
– Mix the cream cheese on it’s own to loosen the cheese up.
– Add the sieved icing sugar followed by the lemon curd and mix well.
– Add frosting to piping bag and squeeze away on to cooled cups! (Be patient as the frosting will melt if the cups are too warm).
– Scatter with the remaining blueberries and optional raspberries for added decoration.
– The cups will keep in the fridge for a couple of days.
– Bring cups to room temperature for about an hour before serving.
– Guaranteed scrummy feedback from this delicious recipe!
If you live in Devon you can order Kiss Me Cake cups online.
Photos by Head High Productions .
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