Description
Classic cupcake with a simple, light topping, perfect for summer.
Ingredients
- 1-¼ cup Cake Flour
- 1-¼ teaspoon Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- 2 Eggs
- ¾ cups Sugar
- 1-½ teaspoon Pure Vanilla Extract
- ¼ cups Oil
- ¾ cups Applesauce
- ¼ cups Diced Strawberries
- ¼ cups Blueberries
- Whipped Cream, For Topping (I Used Canned Whipped Cream)
Preparation
Preheat oven to 350ºF.
In a medium bowl, add cake flour, baking powder, baking soda and salt. Whisk and set aside.
Beat eggs, sugar, vanilla, and oil together. Add applesauce and stir until blended well. Add about half of the flour mixture and stir together. Add the rest of the flour mixture until blended together. Mix in berries. Reserve a few pieces of strawberry and a few blueberries to use on top.
Pour batter into a muffin pan prepared with paper liners. Fill liners about ⅔ full. Bake for 12–15 minutes. Allow to cool fully.
In a circular motion, add whipped cream to top of cooled cupcakes. Top with a blueberry or two, and a couple pieces of strawberry.
