Mini Blackberry Cupcakes
Servings: 24 mini cupcakes
Equipment
- 2 x 12 hole mini muffin tins lined with mini muffin cases
- Piping bag optional - fitted with star nozzle
Ingredients
For The Cupcakes:
- 125 g butter unsalted, softened
- 125 g caster sugar
- 2 large eggs
- 125 g self-raising flour
- 1 tsp vanilla extract
For The Blackberry Buttercream:
- 150 g butter unsalted, softened
- 300 g icing sugar sifted - plus a bit extra to thicken the icing
- 150 g fresh blackberries
- 1 dab blue gel food colouring
Instructions
- Preheat oven to 180°C (gas mark 4).
- In a mixing bowl, beat the butter and sugar until pale and fluffy.
- Beat in the eggs one at a time, and mix until just blended.
- A third at a time, beat in the flour and vanilla until just combined.
- Spoon the batter evenly between the cupcake cases and bake for 10-12 minutes. Leave in the tin to cool for a few minutes before transferring to a wire cooling rack. Cool completely.
- Using an electric hand mixer or stand mixer, beat butter and icing sugar until smooth. Next take 6-7 blackberries and a dab of blue food colouring. Crush these into the buttercream until completely mixed. As the berries release juice, you may need some extra icing sugar to return the buttercream to thicker consistency.
- Pipe little swirls of the blue buttercream onto the cooled cupcake bases.
- Decorate the tops with the remaining fresh blackberries and serve.
Notes
These cupcakes are best eaten the same day as the berries will make the icing wet, but if presentation isn't an issue, they are fine to chill and eat for a couple of days - the fresh fruit means they need to go in the fridge for storage if not eating same day.