Blackberry cupcakes
With irresistible blackberry cream cheese frosting, these delicious cupcakes will be a hit at your next tea. Or you can save them all for yourself – we won’t blame you.
Makes: 18
Ingredients:
- 5 tablespoons of butter
- 1 cup of sugar
- 2 egg yolks
- 1 teaspoon of vanilla
- 1 cup of sour cream or plain Greek yogurt
- 2 cups of self-raising flour
- 2 egg whites
- ⅛ teaspoon of cream of tartar
Icing
- ½ cup of salted butter
- 1 ½ cup of icing sugar
- ⅛ teaspoon of salt
- 225g of cream cheese, softened
- 1 container of blackberries
- ¼ teaspoon of vanilla
Method:
1. Preheat oven to 175°C and line a muffin tin with cupcake liners.
2. In a mixer, beat butter and sugar. Add yolks and vanilla and combine.
3. Add sour cream or plain yogurt and flour alternately and mix together.
4. In a separate bowl using an electric mixer, beat egg whites with cream of tartar until stiff peaks form.
5. Fold egg mixture into previously mixed batter.
6. Scoop batter into each of the cupcake liners and bake for 15 to 18 minutes or until cooked through.
7. To make blackberry frosting, set aside 18 blackberries. Puree the remaining berries (about a half cup) using a hand mixer or food processor.
8. Strain through a mesh strainer placed over another bowl to remove seeds.
9. Using the electric mixer, beat butter, sugar and salt together. Once combined, cream mixture for two to three minutes until it becomes fluffy.
10. Add cream cheese, mixing in gradually. Cream together for an additional two minutes.
11. Add blackberry puree and vanilla and mix.
12. Using a pipping bag, pipe icing onto cupcakes and top with extra blackberries.