Berries And Cream Cupcakes

• 7 1/2 tbsp butter, softened
• 1/2 cup granulated sugar
• 1 tsp vanilla extract
• 2 None large eggs
• 1 cup self-rising flour, plus 2 tbsp
• 2 tbsp milk
• None None Topping
• 1 cup heavy cream
• None None pink food coloring
• 4 oz fresh strawberries, quartered
• 5 oz fresh blueberries
• 5 oz fresh raspberries
• 1 tbsp powdered sugar

1. Preheat oven to 350u0b0F. Line an 8-cup muffin pan with paper liners.
2. In a stand mixer, cream butter and sugar together until light and fluffy. Add vanilla extract. Add eggs, 1 at a time, beating well after each addition. Fold in flour then milk. Distribute between paper liners and bake for 15-20 mins, until a skewer inserted in the center comes out clean. Let cool in pan for 5 mins then transfer to a wire rack to cool completely.
3. To make the topping, tint heavy cream pale pink with food coloring. Whip to soft peaks. Top each cupcake with whipped cream and berries. Dust with powdered sugar.

butter, granulated sugar, vanilla, eggs, flour, milk, topping, heavy cream, coloring, fresh strawberries, blueberries, fresh raspberries, powdered sugar

Taken from recipes-plus.com/api/v2.0/recipes/37509 (may not work)