MULBERRY CUPCAKES

After marriage, I did not set base too far from my native village. So going home to see my mom & Dad is quite an often thing. I had frozen a bag of about 500gms of mulberries I plucked from my mom's garden. My gleeful nieces usually raid the mulberry tree but luck was on my side on the day. I plucked Mulberries plenty enough for my milk shakes, Yoghurts, morning cereals.. And today for some buttery delicious cupcakes. Taking them to mom's this afternoon teatime ... The woman that put all the love that mulberry tree needs. 😊

INGREDIENTS :

MULBERRY CUPCAKES

½ Cup salted butter

3 Eggs
3 tbs ghee

1 Cup sugar

⅓ Cup Butter Milk.

1 Cup flour

1 tsp baking powder

1/4tsp Soda bi carb

1tsp Vanilla essence

1/4tsp salt

1 cup mulberries

METHOD:

Warm 1/3rd cup milk and stir in a tsp of synthetic white vinegar. Keep in dark place for about 15mins. That's your Butter milk!
Arrange 12 cupcake liners in your muffin tray set aside. 

Sift thoroughly, (3 times is best) the mixture of flour, baking powder, soda bi carb and salt. Keep aside. 

Cream butter and ghee until pale white in color. Add the sugar and beat at low speed. Add an egg and 2tbs of butter milk AT A TIME to blend and cream together.

The vinegar based butter milk splits batter when added to butter-sugar-egg mixture. Complete adding all 3 eggs and all the butter milk. Add a tsp+½ vanilla essence.

Wet mixture is ready for folding in the dry ingredients.

Keep oven at 170-175C to preheat.

Add the dry ingredients to the wisking wet ingredients in your stand mixture at low speed. Run a spatula along the walls of your bowl to collect and blend in any dry ingredients if stuck to the walls. Now fill up cupcake liners with batter up till ¾ of it's capacity. Arrange about 5 mulberries on top of each cupcake batter.

Place them in your oven to bake for 20-25mins. Remove once they pass the toothpick test. Let the cupcakes rest for 5mins in the muffin tray itself before removing them to cool off completely on a wire rack. 

The browning on top is the gorgeous chewy butter layer while inside remains moist and decadent. While the mulberries sink through batter leaving a trail of purple from top to bottom.