Blackberry Cupcakes
These Blackberry Cupcakes are bursting with fresh blackberry flavor and topped with a delicious blackberry buttercream frosting. The secret is a homemade blackberry sauce that adds richness and depth to both the cupcakes and the frosting!
Total Time: 2 hours 10 minutes
Yield: 14 cupcakes approx.
Ingredients:
For the Blackberry Sauce:
4 cups fresh blackberries washed and drained well 𢡄
cup 100g granulated sugar
1 tablespoon cornstarch
2 tablespoons cool water
1 tablespoon freshly squeezed lemon juice
For the Blackberry Cupcakes:
1 & cups 195g cake flour
1 teaspoon baking powder 籠
teaspoon baking soda 籠
teaspoon salt 蓼
5 tablespoons 75g unsalted butter softened to room temperature 杻
cup 60mL vegetable oil
1 cup 200g granulated sugar
1 tablespoon lemon zest about 1 lemon
3 large egg whites at room temperature 讀
1 tablespoon lemon juice
cup blackberry sauce
cup 60mL buttermilk 拏
For the Blackberry Buttercream Frosting:
1 cup 2 sticks / 225g unsalted butter softened to room temperature 杻
4 cups 520g powdered sugar sifted
to cup blackberry sauce
Fresh blackberries optional – for decorating 𢡄
Instructions:
Make the Blackberry Sauce:
In a medium-sized saucepan, combine blackberries and sugar. Cook over medium heat, stirring and mashing the blackberries until the mixture boils and liquefies about 5 to 10 minutes.
In a small bowl, mix cornstarch and water until the cornstarch is dissolved.
Add the cornstarch mixture and lemon juice to the pot. Return to medium heat and cook, stirring constantly, until the mixture boils and thickens about 1 minute. It will continue to thicken as it cools.
Transfer to a heat-safe bowl and let it cool completely to room temperature.
Prepare the Cupcakes:
Preheat your oven to 350F 175C and line a 12-count cupcake tin with paper liners.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
In a large bowl, cream together the butter, oil, sugar, and lemon zest until smooth and fluffy about 2 minutes with an electric mixer.
Add the egg whites and lemon juice to the butter mixture and mix well. Then, add the blackberry sauce and combine.
Alternate adding the dry ingredients and buttermilk, starting with half of the dry ingredients, followed by all of the buttermilk, then the remaining dry ingredients. Do not overmix.
Fill each cupcake liner about full with batter. Bake for 15 to 20 minutes, or until a skewer inserted into the center comes out clean.
Cool the cupcakes in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Make the Blackberry Frosting:
In a large bowl, cream together the softened butter and powdered sugar until fluffy about 2 minutes with an electric mixer.
Add cup of blackberry sauce and mix until the frosting is fluffy and pipeable. Adjust with more blackberry sauce for your desired consistency.
Assemble:
Optional Core the centers of the cooled cupcakes using a pairing knife or piping tip. Fill the centers with blackberry sauce and seal with a piece of the cut-out cake.
Frost the cooled cupcakes with the blackberry buttercream and decorate with fresh blackberries if desired.
Enjoy your delicious Blackberry Cupcakes! 療