Saturday, 7 July 2012

Blackberry cupcakes




Blackberries work so well in baking, as do most berries.  They have a strong flavour and I love it when they break down during cooking and ooze their colourful juice into the sponge batter.




I was drawn to this recipe for two reasons: firstly, the unusual (to me) sponge recipe and secondly, for the buttercream using more cream than butter.  It sounded light and whippy and delicious...and oh how it was!




These are big cupcakes so don’t expect a dainty bite; personally, that doesn’t present a problem! The yoghurt added a tang to the sponge which I really liked; it worked so well with the blackberries.




The buttercream, if I can call it that when it contains so little butter, is a revelation – so light and soft.  It melts in your mouth like ice cream leaving behind an aromatic hint of vanilla creaminess.  When I made it and tasted it I was disappointed as it was very sweet, however when eaten with the cake it is perfect.




The other odd thing about this buttercream is that it’s a man pleaser...every single man who tried it said (without knowing the other men had said it) how much they preferred it to the more usual buttercream.  I guess men really are a different species!



Ingredients

For the cupcakes:
225g self raising flour
175g caster sugar
3 eggs
100ml plain yoghurt
175g unsalted butter – melted
150g blackberries

For the buttercream:
50g unsalted butter, at room temperature
100ml double cream, plus extra if needed
½ teaspoon vanilla extract
350g icing sugar
12 blackberries

Method

Preheat the oven to 180°C/fan oven 160°C/350°F/gas mark 4.

Line a 12 hole cupcake pan with paper cases.

Mix together the flour and caster sugar in a large bowl.

In a separate bowl, beat together the eggs and yoghurt (I used the bowl on my scales to cut down on washing up!)

Pour the eggs and yoghurt, along with the melted butter, into the dry mix and stir together.  Don’t over work it.

Stir in the blackberries – it’s best if some break up and ooze their juice.

Spoon into the paper cases.  Don’t panic that the cases look full.

Bake for 20-25 minutes (they will need this long – they are big cakes), or until a skewer inserted into the cake comes out clean.  Mine took almost 30 minutes.

Remove from the oven and leave to cool for a few minutes in the tin.

When cool enough to safely handle, de-tin and leave to cool completely on a wire rack.

Now make the buttercream: beat the butter until soft and whippy.

Beat in the cream and vanilla.

Sift in the icing sugar and beat until smooth.

If the icing is too thick, add more cream – a tablespoon at a time.

Spoon into a piping bag (if it’s a bit soft refrigerate for 5 minutes or so) and pipe generous swirls on top of each cake.

Place a blackberry on the top of each cake.

Bask in the glory of the wonderful thing you have created.

Eat.

28 comments:

Gloria said...

yummy!!! I think blackberries are my favorite berry!! delicious

Mikey said...

oh my they look superb.I might try them with the raspberries I have in my fridge.
Do you use the muffin sized cupcake cases?

Caroline said...

They look glorious! I do love blackberries and those cupcakes look so light and moist - I must try them soon!

Nom! The Indulgent Baking Blog said...

These look stunning! I too love the oozey colour!

Nom! X

Katie said...

They look gorgeous, especially the photo of the cake cut in half with the juicy berries - yum! Look lovely and soft and tender. That buttercream sounds good. I'll have to give it a go as I find buttercream can be a bit heavy sometimes.

the caked crusader said...

Hi Mikey

I use the standard cupcake liners

Happy baking!

Kate@whatkatebaked said...

I love the sliced-through photo with the big juicy berry! And a lovely take on the buttercream....

Lucy said...

You've definitely sold this buttercream to me - it sounds delicious! I love baking with blackberries because of their pretty colour so these look lovely.

Baking Addict said...

These look amazing!! I was just planning a blackberry bake but I may make these instead! I've tried a similar frosting but with the addition of cream cheese and it was delicious!

Anonymous said...

These look and sound gorgeous!

MissCakeBaker said...

These look like the perfect summer cupcakes. I'm intrigued to try the buttercream.

Jo said...

Interesting that the buttercream is a man-pleaser, I may have to share this with my other single friends....!

These look delicious, I love the colours of berries in bakes and how they ooze into the sponge.

Susie @ Fold in the Flour said...

These look gorgeous and I love the berries in the sponge. Interesting buttercream - will have to try it! :)

Working London Mummy Working London Mummy said...

interesting! my husband is not a fan of normal buttercream so perhaps I shall try this one out. The cakes look lovely. I have some blackberries in the fridge..

Choclette said...

Oh yum blackberries. I've been meaning to bake with these for years and still not managed it - maybe this year. Your cakes look delightful and I love the juicy fruit make it's presence known in the sponge.

There is quite a lot of icing sugar in the buttercream, perhaps less can be used.

Nicola said...

Wow they look delightful! I need to try this buttercream recipe x

Maria♥ said...

Those cupcakes look simply divine!

Maria
x

Guru Uru said...

These look totally gorgeous :D
I'm loving the cross section cut!

Cheers
CCU

Maggie said...

They look very pretty - my hubby struggles with buttercream too.

Jenny said...

Thanks for the blackberry cupcakes recipe.
I'll create one for sure, my kids are gonna like it :)
If you don't mind, can you submit your blackberry cupcakes photo in http://www.foodporn.net ?
It's a food photography site full of all DIY food pictures from members around the world. submit by yourself and let me know when you did, so I can share it.

The View From The Table said...

Oh my, there is nothing that I don't like about these, they look fantastic. I'm your latest follower!

Hazel - Chicken in a Cherry Sauce said...

I love the photo of the cupcake sliced in half. The colours of the blackberry in the sponge are pretty! Very interesting about the buttercream. Perhaps it's a cream thing? I know that lots of men prefer cream in their coffee! Sounds very interesting and would love to try it.

Catherine said...

These cupcakes look beautiful! You are right, there is nothing quite like baked berries. I would love to try one of these beauties. Blessings my dear, your friend, Catherine xo

Maja Is Cooking said...

Looks delicious! Blueberries are so great to use in desserts. I have to try these cupcakes soon :)

sensibilia said...

I love looking at your pictures. They are as good as eating the cakes for me. Luscious and succulent. Huge pleasure, thank you.

sensibilia said...

I made these yesterday to cheer up husband after a long day - it worked! I love the light sponge and would like to try a variation - can you recommend a different flavour which would work well?

The Caked Crusader said...

Hi sensibilia

My first thoughts in the order they came to me: raspberry, blueberry, strawberry, cherry (fresh), peach (chopped), even pineapple.

That should keep you busy!

Happy baking

sensibilia said...

Thanks for these ideas, CC. Mmm, might try pineapple first, and then cherry when they come into the shops.

Thanks for your comment on George Orwell!