Berries And Cream Cupcakes - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0F. Line an 8-cup muffin pan with paper liners.
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.
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.