PURPLE VELVET CUPCAKES WITH BLACKBERRY FROSTING
Use up an abundance of blackberries with these irresistible chocolate and berry cupcakes - they're almost too pretty to eat
Provided by Sarah Cook
Categories Afternoon tea, Dessert, Treat
Time 1h15m
Yield Makes 12
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Roughly crush half the blackberries with a fork so the juice is running but there are still some chunky bits. Gently melt the butter and chocolate in a saucepan. Mix the flour, sugar, cocoa powder and a pinch of salt in a large mixing bowl. Put the kettle on.
- Scrape the butter-chocolate mixture and eggs into the dry ingredients with the crushed blackberries and 100ml boiling water. Mix together until smooth, then add a little food colouring to boost the red/purple hue. Divide between the muffin cases and bake for 15 mins until risen and a skewer poked into the centre comes out clean. Lift from the tin onto a wire rack and cool completely.
- Whizz the remaining 150g blackberries to a purée. Beat the butter, icing sugar and vanilla together until really pale and fluffy - about 5 mins. Sieve the remaining blackberry purée and gently fold into the icing. Spoon into a piping bag fitted with your favourite nozzle and pipe a generous amount onto each cupcake - removing the paper case first if you want to show the colour of the sponge. Top each with a fresh blackberry and enjoy.
Nutrition Facts : Calories 451 calories, Fat 18 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 68 grams carbohydrates, Sugar 54 grams sugar, Fiber 2 grams fiber, Protein 4 grams protein, Sodium 0.4 milligram of sodium
LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM
A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.
Provided by Megan C. A.
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 24
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Line 24 muffin cups with paper liners.
- Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
- Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
- Spoon the batter into the prepared muffin cups.
- Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
- Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.
Nutrition Facts : Calories 272 calories, Carbohydrate 40.7 g, Cholesterol 46.2 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.5 g, Sodium 150.6 mg, Sugar 33.2 g
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