Blackberry Cupcakes With Matcha Cream Cheese Frosting Recipes

BLUEBERRY CUPCAKES WITH BLUEBERRY CREAM CHEESE FROSTING

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a cupcake pan with 12 paper liners.
• Place blueberries into a pot and let simmer over medium heat until most of the water has evaporated from the fruit, stirring every few minutes, about 30 minutes total. Remove from heat and let cool, 20 to 30 minutes. Transfer to a blender or food processor and puree.
• Sift flour, baking powder, and salt together in a bowl.
• Cream butter in the bowl of an electric stand mixer and add sugar. Beat until light and fluffy. Add eggs, one at a time, until completely mixed. Scrape down the bowl. Mix in 6 tablespoons of blueberry puree, milk, and vanilla extract. Add dry ingredients and mix on low speed until incorporated. Scrape down the bowl and mix on low speed for 1 minute more.
• Fill the prepared cupcake tin evenly with batter using an ice cream scoop.
• Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Remove from the oven and place on a wire rack to cool completely.
• Beat butter, cream cheese, and vanilla extract together with an electric mixer. Add powdered sugar and mix in 1/4 cup blueberry puree, 1 tablespoon at a time, until frosting is smooth and spreadable. Frost cooled cupcakes.

BLACKBERRY JAM CUPCAKES

Steps:

• Preheat oven to 350*.Line 12 muffin tins with paper liners.
• In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
• Set aside.
• In a medium bowl, beat butter till light and fluffy.
• With mixer on high, gradually beat in sugar, till light and fluffy --
• Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
• Blend in jam until almost but not quite blended.
• Spoon into prepared muffin tins.
• Bake until tips of cakes are spingy.about 20 minutes.
• cool in tins on wire rack.

BLACKBERRY CUPCAKES WITH MATCHA CREAM CHEESE FROSTING

Steps:

• To make blackberry coulis, combine blackberries, sugar, vanilla, and water in a medium pot. Bring to a boil and simmer 5 minutes. Let cool and puree. Strain to remove seeds.
• Preheat oven to 350 degrees. Line cupcake tin with paper liners.
• In a small bowl, mix flour, baking powder, and salt. Set aside.
• With electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time.
• In another bowl, whisk milk, vanilla, and blackberry coulis. Add 1/2 of the dry ingredients into butter mix. Pour in milk/coulis mix. Mix in remaining dry ingredients.
• Pour into liners and bake 12-15 minutes.
• For frosting:.
• Combine cream cheese and butter in bowl of electric mixer, beat until smooth. Add powdered sugar, vanilla, and matcha. Add more powdered sugar if needed. Beat on high until fluffy.
• Garnish with mint leaves and fresh blackberries.