The Strawberry Blueberry Cupcake is the most divine, richest, and most flavorful cupcake I've ever made! It's seasonal, pure spring savor with blueberries and homegrown strawberries, topped with whipped cream and strawberry blueberry sauce!
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 15Strawberry Blueberry Cupcake
Author Anna @ Anna Can Do It!
Ingredients
Cupcakes:
2cupsFlour
2tspBaking Powder
1tspBaking Soda
1pinchSalt
2Eggs
2Egg Whites
3/4cupSugar
1/4cupCoconut Oil
1/2cupMilk
1/4cupSour Creamor greek yoghurt
Vanilla
1/2Lemon's Zest
1/2cupBlueberries
1 1/4cupStrawberries
Sauce:
1cupStrawberriesall in all 2 1/4 cup needed + some for decoration
1/2cupBlueberriesall in all 1 cup needed + some for decoration
1/4cupSugar
Whipped Cream:
1cupHulala Whipping Cream
Instructions
Pre heat the oven.
Beat the egg whites with the half of the sugar and the whole eggs with the other half of the sugar.
Add the milk, the sour cream and the coconut oil to the beaten whole eggs.
Add the flour, the baking powder, the baking soda and the pinch of salt too.
Zest the lemon and add it with vanilla to the rest of the ingredients.
Bake it on medium heat for 20 mins.
For the sauce, pour the berries and sugar to a saucepan and cook it with constant stirring on low-heat.
When the sauce thickened, strain through a sieve.
Get the cupcakes out of the oven, let it cool for about 5 minutes.
Meanwhile, whip the whipping cream.
Top the cupcakes with the whipped cream, drizzle some sauce on them, then add a blueberry and a quarter strawberry.