Mixed Fruit Cupcakes Recipe (Bánh Bông Lan Cupcake)
I made mixed fruit cupcakes in this New Year for my kids. This cupcake recipe I made is a little easier than the Mixed Fruit Roll Cake recipe. Instead of separating the egg yolks from egg whites, i used all of them at the same time. The cake came out so beautiful, perfectly moist, soft and fluffy. With the mixed fruits filling and the delicious homemade whipping cream icing, I believe that you would not be disappointed. This recipe will make moderately sweet and tasty cupcakes.
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cupcake
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Ingredients
For the Cupcake
- 3/4 cup all-purpose flour
- 1 1/2 tsp baking powder
- 2 eggs (room temperature)
- 5 tsp butter (room temperature)
- 1/4 cup whole milk
- 1/3 cup sugar
- mixed fruit
For the Frosting
- 1 cup whipping cream
- 1/2 cup powdered sugar
- 1/2 tsp vanilla extract (optional)
Ingredients
For the Cupcake
For the Frosting
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Instructions
- Preheat oven to 350F.
Making the Frosting
- Add cold whipping cream, sugar, and vanilla extract (if using) into a cold metal mixing bowl. Whisk until stiff peak form. Place in the fridge.
Making the Cupcake
- In a large bowl, whisk together butter and sugar until combined. Then crack in the eggs and add vanilla extract; whisk until smooth.
- Sift all-purposed flour and baking powder into the mixture. Mix until just combined.
- Line a cupcake pan with cupcake liners. Fill each cupcake liner with the batter until halfway. Place in mixed fruitcake right in the center of the batter, about 1 tablespoon each. Continue to pour the batter over the fruitcake until 3/4 full.
- Bake 15 minutes or until golden brown. Remove and let the cupcake cool down completely.
- Frost the cupcake and garnish with reserved fruit.
- Enjoy!
