Blackberry Cupcakes

By Chef Eddy Van Damme

Prep Time:

40m

Bake/Cook Time:

20m

Yield:

20 cupcakes

Ready for the perfect spring or summer cupcake? These Blackberry Cupcakes are a winner. A moist vanilla cupcake is topped with Chef Eddy’s natural blackberry frosting. The gorgeous color is obtained from blackberries, not food coloring.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Cupcakes

2 1/4 cups all-purpose flour*
1 teaspoon baking powder
1 teaspoon baking soda
2 sticks (16 tablespoons) unsalted butter, very soft
1 cup + 2 tablespoons Dixie Crystals Extra Fine Granulated Sugar
2 large eggs, room temperature
1 teaspoon salt
2 teaspoons vanilla extract
Zest of one orange, no white bitter pith
1 cup sour cream

Blackberry Frosting

1 1/3 cup frozen blackberries
2 sticks (16 tablespoons) unsalted butter, very soft
1 cup Dixie Crystals Extra Fine Granulated Sugar (do not use Confectioners Powdered Sugar)
1 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.

Directions

Preheat oven to 375°F.
Sift together flour, baking powder, and baking soda and set aside.
Mix butter until creamy and smooth. Add sugar and mix until light and fluffy. Add one egg at a time and mix well between each.
Add salt, vanilla extract, and orange zest.
Add one third of flour and mix until combined. Add half of sour cream and mix until smooth. Add another one third of the flour and mix smooth. Add sour cream and once combined add remaining flour.
Place paper cups in a muffin tin and fill the cups 3/4 full. Place in oven and bake for 18-20 minutes or until an inserted toothpick comes clean. Let cool.
For frosting, defrost blackberries in microwave oven. Once berries are defrosted, place in a blender or puree using a stick blender.
Pass thru a sieve to remove seeds. Measure 1/2 cup + 1 tablespoon blackberry puree. Let come to room temperature. Any leftover can be used to flavor sparkling water.
Mix butter with paddle attachment until light and creamy. Add sugar and mix until light and fluffy. If butter is too cold and mixture is not light and fluffy, use a hair dryer to heat the bowl while it is mixing.
Add about a tablespoon or 2 of room temperature blackberry puree to creamed mixture. (Do not add cold blackberry puree.) Keep beating and once it looks smooth again, add another couple of tablespoons. Repeat process of gradually adding puree while beating well in between. Add vanilla. If at anytime frosting appears curdled, fix it by heating side of bowl with a hair dryer. Placing frosting in an ice bath will increase curdling and preventing proper creaming.
Adding a touch of a berry liquor to frosting will elevate flavor even more.
Frost cupcakes or pipe frosting using a piping bag fitted with a large star tip.
Decorate with a fresh blackberry.