Pinterest, stop it! This platform is full of creative people out there and I cannot stop admiring them. In search of ideas for Valentine’s Day cupcakes, I came acrosse one of Martha Stewart’s recipes. I love berries, fruit in general, so these sounded attracting to me.

I decorated them with the easiest cream cheese frosting of all time, sprinkles and heart balloon toppers. To make the toppers, you need white paper-covered wire and fondant. Form hearts of fondant and spit them onto the wire. Now you can twist the wire a little to make it look like a balloon string. They make such cute cupcake toppers.

Let me describe their taste to you. They are soft, moist and fresh because of the berries inside. I added yoghurt, not milk to the dough, which made its consistence indefinable, somewhere between sponge cake and cheesecake. The sweet cream cheese on top fits it very well.

Here the recipe from www.marthastewart.com

(slightly changed and converted for 12 cupcakes)

batter:

125 g (1 stick + 1 tbsp) butter, softened
250g (1 1/8 cup) sugar
3 large eggs
3 tbsp cornstarch
250g (2 1/8 cups) all purpose flour
1 tsp baking powder
1 pinch salt
1/2 tsp vanilla exctract
180 ml (3/4 cup) greek yoghurt
250 g (6 oz) mixed berries

frosting:

300g (10 oz) cream cheese
6 tbsp powdered sugar (or as much your sweet tooth needs)

Preeat oven to 175°C (350°F). Sift together cornstarch, flour, salt and baking powder. Set aside until needed.

Cream eggs and butter + vanilla well. Add the eggs, one at a time, incorporate each egg. Stir in the dry ingredients carefully. Add greek yoghurt. Pour in the berries and stir just until they are evenly spread in the batter.

Bake for about 20 minutes until a toothpicker comes out clean in a lined muffin pan. Let cool.

Cream powdered sugar and cream cheese. Allocate on top of each cupcake.

Decorate and eat!