10 November 2013

Blackberry Cupcakes With White Chocolate Frosting


This weekend I begrudgingly decided to make something other than Blackberry & Apple Crumble with the remaining blackberries in my freezer. I know that they pair brilliantly with white chocolate, so I decided that the best thing to do would be to top some blackberry cupcakes with a white chocolate frosting, based on that Nutella Cloud Frosting from Sweetapolia which I use oh so often.

This is all fairly simple to put together, provided that you have an electric whisk. After several weeks of struggling without, I used an unexpected tax rebate to purchase a new one, along with some other much needed items. It may just be an electric whisk, but I have become very attached to my new one. This is not only because I am now able to make all manner of frostings and buttercreams, but also because it is baby pink. I've become a bit obsessed with pink lately (pink jeans, pink jumper, pink nails - not all worn at the same time, honest), so owning an electric whisk again, and a pink one at that, has made me pretty happy.

The purple swirl was simply achieved by using a wooden chopstick (I think) to paint a stripe of purple gel food colouring up the side of my piping bag before adding the frosting to it. I learned how to do it from these clever macarons from Sharky Oven Gloves.


Do give these cupcakes a go - they are very tasty and are easy to dress up for any soiree or other glamorous event you might be hosting. If you are hosting such an event, I would totally not begrudge an invite. You are using my cupcake recipe, after all.

Makes 12
Ingredients
For the cupcakes
  • 200g Caster Sugar
  • 200g Butter
  • 3 Eggs
  • 200g Plain Flour
  • 2 Tsp Baking Powder
  • 75mL Milk
  • 150g Blackberries (can be frozen or fresh)
For the white chocolate frosting
  • 230g Butter
  • 190g Icing Sugar
  • 125g White Chocolate
Recipe
  • Preheat the oven to 200C/180C fan and line a cupcake tin with cupcake cases.
  • To make the cupcakes: cream the butter and sugar together until light and fluffy, then beat in the eggs, one at a time, until smooth.
  • Sift the flour and baking powder into the batter and fold in until well combined.
  • Add enough milk to give the batter a soft dropping consistency.
  • Fold the blackberries into the batter, making sure they are well distributed.
  • Divide the batter between the cupcake cases, then bake in the oven for 22 minutes, or until a skewer comes out clean.
  • Leave the cupcakes to cool on a wire rack.
  • To make the white chocolate frosting: melt the chocolate in a pan over a low heat. 
  • Use an electric whisk to combine the butter and icing sugar, then continue whisking for another 2 minutes.
  • Add the white chocolate, then whisk the icing for 2 more minutes.
  • Use the frosting to decorate the cakes as desired.

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