Berry Chantilly Cupcakes

• portioner: Makes 12 cupcakes
• total tid: 28 minutes

Ingredienser

Welcome back to By the Dozen where I’m sharing cupcake recipes that make just 12 because sometimes that just makes way more sense. These are my take on the viral Whole Foods berry chantilly cake and I truly love everything about them. The cake is unbelievably soft from the reverse creaming method, layered with a tart mixed berry compote and topped with the most silky, lightly sweet chantilly cream. They’re fresh and one of those recipes you’ll keep coming back to all summer. Recipe below or on my Substack (link in bio- click “full recipes”)🍓🫐

For the Cupcakes:

180g (1 ½ cups, spooned and leveled) cake flour

1 ½ teaspoons baking powder

¾ teaspoon fine sea salt

1 cup (200g) granulated sugar

¼ cup (57g) unsalted butter, cubed and softened at room temperature

¼ cup neutral oil (60ml) (I use avocado oil but vegetable oil works too)

1 large egg, room temperature

2 large egg whites, room temperature

1 teaspoon pure vanilla extract

¼ cup (60ml) buttermilk, room temperature

¼ cup (60g) full fat sour cream or Greek yogurt

For the Mixed Berry Compote:

1 ½ cups (205g) mixed berries, fresh or frozen (I used fresh chopped strawberries, raspberries, blueberries, and blackberries)

2 tablespoons (20g) granulated sugar

Squeeze of lemon juice

Pinch of salt

1 ½ teaspoons cornstarch

2 tablespoons water

For the Chantilly Cream:

4 oz (113g) full fat cream cheese, softened

4 oz (113g) mascarpone cheese, cold

1 ¼ cups (360ml) heavy cream, cold

¾ cup (90g) powdered sugar, sifted

1 teaspoon pure vanilla extract or vanilla bean paste

¼ teaspoon pure almond extract

Pinch of fine salt

Instruktioner

Preheat oven to 325°F (165°C) and line a 12 cup cupcake pan with liners.

To make the cupcakes sift together your cake flour, baking powder and salt in a bowl.

Whisk in the sugar.

Add the cubed butter and oil, and mix until the mixture looks like fine, sandy crumbs, and all the flour is coated.

Add in egg, egg whites, and vanilla and beat for about 2 minutes until a smooth batter forms.

In a separate bowl, combine the buttermilk and sour cream (or Greek yogurt). Add to the batter and mix until just combined.

Divide evenly between cupcakes (about ¼ cup per liner) 20-22 minutes until the tops are set and a toothpick comes out with just a few moist crumbs.

Allow to cool in the pan for about 5 minutes then transfer to a wire rack to cool completely.

To make the mixed berry compote add the berries, sugar, lemon juice and salt to a saucepan and cook over medium-low heat until the berries are completely broken down. Mashing lightly as needed. Stir together the cornstarch and water to form a slurry and stir into berry mixture and cook for about 30 seconds. Remove from heat and allow to cool completely.

To make the Chantilly cream beat the cream cheese and powdered sugar until completely smooth and there are absolutely no lumps. Add in the mascarpone and mix until just combined. Next, add in the vanilla, almond, and salt and slowly pour in the heavy cream with the mixer on low. Increase speed to medium-high and whip until medium peaks form.

Transfer to piping bag fitted with your favorite tip (I used Ateco 809).

To assemble the cupcakes, use a knife or cupcake corer to remove the center of the cupcake. Fill with cooled berry compote and pipe on the Chantilly cream. Top with fresh berries.

Fully assembled cupcakes should be stored in the refrigerator. For best texture, store cupcakes, compote, and cream separately in assemble as needed. . The top of the cake tends to get soggy after they sit in the fridge overnight.