Sometimes you just need a cupcake, and we fully support this! This time, why not try something new with this delicious Berry Cupcake with Swiss Buttercream recipe. Get the taste of fresh fruity flavours while enjoying your little not-so-guilty pleasure!
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If buttercream is too runny, place into the fridge for 30 minutes and it will harden up.
When you add the berry compote to the buttercream, it may start to ‘curdle’. To fix this, scoop out one-third of a cup of the icing and microwave for 10 seconds. Pour back into the rest of the icing and whisk. Frosting should come together.
Preheat oven to 180ºC. Line a muffin tin with patty pan cases.
In a large bowl, combine flour, cornflour and baking powder.
In a separate bowl, add softened butter and Natvia. Beat with a mixer for approximately 5 minutes, until pale and creamy. Add milk, eggs, vanilla and berry compote. Whisk together.
Pour dry ingredients into the wet and stir gently until batter is smooth.
Divide batter into patty pans. Cook for 30 minutes, or until an inserted skewer comes out clean.
One baked, allow to cool in the muffin tin for five minutes before placing on a cooling rack. Allow cupcakes to cool completely before icing.
For the buttercream, heat a saucepan filled with a little water over a medium heat. Place a bowl over the top with eggwhites and Natvia. Whisk gently until Natvia has completely dissolved.
Remove bowl from heat to mixer. Whisk until egg whites a large and fluffy – approximately eight minutes.
Turn the mixer to low speed and gentle beat in butter, cube at a time. Buttercream should be smooth and silky. Add in berry compote and food colour if using, and mix well until completely combined.
Place buttercream into a piping bag and pipe on to cooled cupcakes. Top with fresh berries to serve.