Blackberry and Chocolate Cupcakes

This recipe is the first in a series of summer cakes, so stay tuned for more!

I made these cupcakes several weeks ago for a family get-together and they went down a treat. The soft chocolate sponge pairs well with fresh blackberry buttercream.

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Chocolate cupcakes

You can find my recipe for chocolate cupcakes here.

Blackberry Buttercream

The frosting recipe comes from BBC Good Food

150g blackberries

100g butter (softened)

400g icing sugar

1 tsp. vanilla

Place the blackberries in a saucepan over medium-low heat and cook down until the juices have released. Then, strain through a fine-mesh sieve and let cool. The BBC recipe called for puréed blackberries, but I decided that would make the icing too seedy so I strained it.

Beat the butter and vanilla until well-combined then add the blackberry purée. Gradually add in the icing sugar until you get a firm piping consistency. The day I made these I ran out of icing sugar, so the frosting wasn’t as firm as I would have liked.

The tartness of the blackberries helps to cancel out the over-powering sweetness of the icing.

 

Also, I wanted my frosting to look like this because, well, purple! I added some blue food colouring to my frosting and I wouldn’t recommend it as it did nothing. I still have no clue how they managed to get this colour, and unfortunately there was no recipe in this blog post.

 

 

 

 

 

Top with a fresh blackberry!

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The Perfect Summer Treat

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