CUPCAKE CRAZE

Today I was in the mood for some cupcakes!  With the gallons of blackberries we had, I wanted to try a Blackberry Cupcake with buttercream frosting that I saw on a baking blog.  It just takes a classic white cake recipe and buttercream frosting but then add fresh blackberries to the mix.  It’s yummy, and a pretty color :)

 

BLACKBERRY CUPCAKES

  • 3 (6oz packs) blackberries, or 4-5 cups fresh berries
  • 1/3 cup milk
  • 6 large egg whites
  • 2 tsp. lemon juice
  • 2 ¼ cup cake flour
  • 1 ¾ cup sugar
  • 4 tsp. baking powder
  • 1 tsp salt
  • 1 ½ sticks (12 tablespoons) unsalted butter
    • 

-Preheat oven 350 degrees.

-Mash blackberries (or puree).  If you want, you can put in a mesh sieve to drain over a bowl and use a spatula to push through (reserve ¼ cup for the frosting)  I perfer the chunks so I don’t put the berries through a sieve.

 -In small bowl combine puree, milk, eggs, lemon juice, and mix with fork until blended.  IN a bowl with a mixer, sift flour, sugar, baking powder and salt.  Mix to combine.  At a low speed add the butter and mix until moist crumbs.

-Add liquids and beat at medium speed for 1 minute until full and evenly combined.  Scrape down sides of bowl and beat for 30 more seconds.  Fill cup cake liners, ¾ way full.

-Bake for about 20 minutes or unitl a toothpick comes out clean.  Let cool and then transfer to plate and cool completely and ice!

BLACKBERRY BUTTERCREAM FROSTING

  • 2 sticks unsalted butter, softened
  • ½ tsp. vanilla
  • ½ tsp. almond extract
  • 5-10 cups confectioners sugar (depending on how much blackberries you add.  Start with 5 cups and add more until it is the right consistency)
  • 1 Tablespoon meringue powder
  • pinch of salt
  • ¼-½ cup blackberry (pureed or mashed)

-cream butter and extracts until smooth. Mix in confectioner’s sugar and meringue powder and salt.  Beat 2-3 minutes on high. Add blackberries and beat another 2-3 minutes. Add more powdered sugar if it is too runny.   

*I placed the icing in a plastic piping bag with a star tip and iced the cupcakes.

The dough is a deap purple after you add the blackberries.  Make sure you add more powdered sugar if you use a lot of blackberries in the icing.  You may need to add a bit more of all of the other icing ingredients as well.

Anna BeckCakes, CandyComment