Fresh blueberries and raspberries are very delicious ingredients. We use them to bake these cupcakes!
- ½ cup butter, at room temperature
- 2/3 cup sugar
- 1 tsp vanilla
- 2 eggs
- 2 cups self-raising flour
- 1/2 cup fresh orange juice
- ½ cup fresh blueberries
- 1 pint fresh raspberries
- Icing sugar to dust
Preheat oven to 350ºF. Heat oven to 350 degrees F. Lightly coat 12 cupcake cups with nonstick cooking spray or use paper cupcake liners Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until well combined. Fold in the flour and orange juice until just combined. Spoon half the mixture evenly among the paper cases and top with half the combined berries. Divide the remaining mixture among the cases and top with the remaining berries. Bake in oven for 20-25 minutes or until the cakes spring back when lightly tapped. Set aside in the pan to cool slightly before turning onto a wire rack to cool completely. Dust lightly with icing sugar.
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