Chantilly cream and berry cupcakes | Women's Weekly Food
Ingredients Method 1.Preheat oven to 180°C/160°C fan-forced. Line eight holes of 12-hole standard muffin pan with paper cases.
Ingredients
- Cupcakes
- 1 cup (150g) self-raising flour
- 90 gram softened butter
- 1 teaspoon vanilla extract
- 1/2 cup (110g) caster sugar
- 2 eggs
- 2 tablespoon milk
- 1 cup (150g) mixed fresh berries
- Chantilly cream
- 3/4 cup (180ml) thickened cream
- 1 tablespoon icing sugar
- 1/2 teaspoon of vanilla extract
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