Blackberry Cupcakes with blackberry cheesecake frosting
adventures in married life
Tuesday, September 27, 2011
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Blackberry Cupcakes with Blackberry Cheesecake frosting
1 cup unbleached all purpose flour
2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter at room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup blackberry puree (reserve about 1 tablespoon if you want to tint your icing)
2 tsp baking powder
1 tsp salt
6 tbsp unsalted butter at room temperature
1 cup sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk
1/2 cup blackberry puree (reserve about 1 tablespoon if you want to tint your icing)
Preheat oven to 350 F. Line a cupcake pan with paper liners and set aside.
In
a small bowl, mix the flour, baking powder and salt, set aside. In a
large bowl cream together the butter and sugar with an electric mixer
until it is light and fluffy. Add eggs, one at a time, mixing well after
each addition.
Whisk
together the milk, vanilla and blackberry puree. Add half of the dry
ingredients to the electric mixer bowl and mix until just combined. Add
the milk/blackberry mixer and continue to mix. Finally add the rest of
the dry ingredients until just incorporated.
Divine
the batter evenly into the cupcake pan and bake for 12 – 15 minutes or
until a toothpick inserted comes out clean. Cool cupcakes in the pan for
15 minutes and then transfer to a wire rack to cool completely.
For the blackberry puree:
Puree
6 oz blackberries together with 1 tbsp agave syrup and a splash of
water. Strain and discard the seeds. This should make about 1/2 a cup
but you may have to fiddle with it a bit.
Cream Cheese Frosting
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
2 (8 ounce) packages cream cheese, softened
1/2 cup butter, softened
2 cups sifted confectioners' sugar
1 teaspoon vanilla extract
1/4 c blackberry puree
