Purple Velvet Cupcakes With Blackberry Frosting Recipes

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PURPLE VELVET CUPCAKES WITH BLACKBERRY FROSTING



Purple velvet cupcakes with blackberry frosting image

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

300g blackberries , plus 12 extra for decoration
100g butter
100g milk chocolate , broken into chunks
225g self-raising flour
175g golden caster sugar
2 tbsp cocoa powder
2 large eggs , beaten
a little red or purple artificial food colouring
100g unsalted butter , at room temperature
400g icing sugar , sifted
1 tsp vanilla extract

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



Lemon Cupcake with Blackberry Buttercream image

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

1 cup white sugar
½ cup butter
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup low-fat milk
1 lemon, juice and zest
1 cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups confectioners' sugar
½ cup seedless blackberry jam

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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