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.
You can find my recipe for chocolate cupcakes here.
The frosting recipe comes from BBC Good Food
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!