Berry Poundcake

Berry Poundcake Cupcakes

3C Flour
2C Sugar
3 tsp Baking Powder
1/2 tsp salt
6 Eggs
2 C soften Butter
1/2 whole milk
2 tsp real vanilla

Preheat oven to 350 degrees. Combine all dry ingredients in mixing bowl. Add butter, milk, and vanilla to dry ingredients. Stir until just mixed. Then mix on medium speed for 4 minutes. Scrape bowl. Add eggs one at a time, and mix for 30 seconds after each one. Once they are all combined, mix for one minute. Batter should be thick and fluffy. Spoon into cupcake pan. Fill liners about 1/2 full, or it will make a mess. Cook for 17-20 minutes.


Buttercream Frosting (a really light frosting that seems strange, but turns out great, nice and light)

3 Tablespoon Flour
1/2 cup milk
1/2 cup butter (room temp, but not too warm)
1/2 cup sugar
1 teaspoon Vanilla

In saucepan mix together flour and milk. whisk over medium heat until it starts to thicken. Should be like pudding. Press mixture through a strainer, and let it cool to room temperature. In electric mixer mix butter and sugar for about a minute until fluffy.While mixture is running add in flour mixture and vanilla. Mix for about 7 minutes on high, until mixture is nice and fluffy. It could take up to 12 minutes.

We topped ours with a fresh strawberry, raspberry, and blackberry.