veryberry cakes

cupcakes
125 g butter, softened, chopped
1/2 tsp vailla extract
¹/2 cup (150 g) caster sugar
2 eggs
1 cup (150 g) dried mixed berries
¹/2 cup (70 g) slivered almonds
²/3 cup (100 g) plain flour
¹/3 cup (50 g) self-raising flour
¹/4 cup (60 ml) milk

sugared fruit
150 g fresh blueberries
120 g fresh raspberries
1 egg white, lightly beaten
2 tbsp vanilla sugar

cream cheese frosting
30 g butter, softened
80 g cream cheese, softened
1¹/2 cups (240 g) icing sugar

1. Prepare sugared fruit – brush each berry lightly with egg white; roll in vanilla sugar. Place fruit on baking-paper-lined tray. Leave about 1 hour or until sugar is dry
2. Preheat oven to 160°C/140°C fan forced. Line 6-hole texas (³/4-cup/180 ml) or 12-hole standard (¹/3-cup/80 ml) muffin pan with paper cases
3. Beat butter, extract, sugar and eggs in small bowl with electric mixer until light and fluffy. Stir in fruit and nuts, then sifted flours and milk.
4. Divide mixture among cases; smooth surface. Bake large cakes about 45 min, small cakes about 35 min (I think 30 min would be better). Turn cakes, top-side up, onto wire rack to cool.
5. Make cream cheese frosting – beat butter and cream cheese in small bowl with electric mixer until light and fluffy; gradually beat in sifted icing sugar
6. Spread cakes with frosting; decorate with sugared fruit

makes 6 large cakes or 12 small cakes
preparation time 40 min + standing time
cooking time large cakes 45 min, small cakes 30 min