I found these cupcakes here, and I wanted to try asap, but I was not finding blackberries. Until I finally found and not waste any time. Yummy, so good, the cupcake is super soft and it has a charming and delightful frosting. Well, the only device I have to give is that if you don’t like cupcakes too sweet, I advise you to reduce the sugar from the cupcake, because the frosting compensates. Yummy, and what a frosting, I couldn’t stop eating…haha. Yummy, yummy, yummy another favorite recipe joining the list. Oh, the recipe for blackberry coulis yields more than the recipe will ask, so if you don’t want to freeze then I advise you to reduce the coulis recipe.
Blackberry Vanilla Cupcakes
For the cupcakes:
1 cup flour
2 tsp. baking powder
1 tsp. salt
6 tbsp. unsalted butter, at room temperature
1 cup sugar
1 teaspoon of vanilla extract
1/2 cup milk
1/2 cup blackberry coulis
For the frosting:
8 oz. cream cheese, at room temperature
3 cups powdered sugar, sifted
2 tablespoons blackberry coulis
Blackberries for decoration
For the blackberry coulis (Makes about 150ml/¼ pint):
50g golden caster sugar
½ tsp vanilla extract
To make the coulis:
Put the blackberries and sugar into a small pan with 100ml/31⁄2fl oz water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.
Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled. Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.
To make the cupcakes:
Preheat the oven to 180c. Line a cupcake pan with paper liners. In a small mixing bowl, stir together the flour, baking powder and salt. Set aside. In the bowl of an electric mixer, cream together the butter and sugars on medium-high speed until light and fluffy. Add in the eggs one at a time, scraping down the bowl between additions.
In another bowl or liquid measuring cup, whisk together the milk and blackberry coulis. Add half of the dry ingredients to the bowl of the mixer and mix on low speed until just combined. Mix in the blackberry coulis/milk mixture. Mix in the remaining dry ingredients on low speed just until incorporated. Do not over-mix.
Divide the batter evenly between the prepared paper liners. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10-15 minutes. Transfer to a wire rack and allow to cool completely.
To make the frosting:
Combine the cream cheese, powdered sugar and blackberry coulis in the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until smooth and well blended. Frost cooled cupcakes as desired and garnish with fresh blackberries.