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Blackberry Cupcakes

Updated on September 25, 2011

These cupcakes are delicious, soft and oh-so-sweet, and the blackberry in the sponge gives a lovely purple hue. I apologise for the lack of photograph's in this Hub, my camera is on the blink. (English idiom for broken)


  • 200g Fresh Blackberries (take out twelve for the decoration).
  • 110g (3.8oz) of Unsalted Butter.
  • 225g (7.9oz) of Golden castor Sugar.
  • 2 Large Eggs.
  • 150g (5.2oz) of Self Raising Flour.
  • 125g (4.4oz) of Plain Flour.
  • 60ml semi-skimmed milk.
  • 1/2 Teaspoon of Vanilla Extract.

For the Icing:

  • 100g Fresh Blackberries.
  • 110g (3.8oz) Unsalted Butter.
  • 500g (17.6oz) Icing Sugar.
  • 30ml semi-skimmed Milk.
  • 1/2 Teaspoon of Vanilla Extract.


Pre-heat your oven to 180 degrees C (160 fan/ gas mark 4) and line a twelve hole muffin tray with plain cases.
In a large bowl, cream the butter and sugar together until smooth. Next add the eggs, one at a time, mixing after each one. In a separate bowl sieve and combine the two flours and set aside, put the milk in a jug and add the vanilla extract to it.
Add one third of the flours to the creamed butter and sugar and mix well, then add one third of the milk and stir again, repeat until all the flour and milk is gone.
Next puree the blackberries (make sure you've set some aside for decorating) and then put the pureed blackberry goop through a sieve to remove the seeds, and add it to the cupcake batter and mix thoroughly.

Now carefully spoon the mixture into the cupcake cases and bake for approx 20 minutes. To check that they are cooked insert a skewer into the middle of one, if it comes out clean then they're ready to come out of the oven. Leave them to cool in the tray for about five minutes then transfer to a wire rack. While they are cooling prepare the icing:

In a large bowl, beat the butter, milk, vanilla extract and half of the icing sugar (sieved) together until smooth. (It's a lot faster and easier to use an electric mixer) Gradually add the rest of the icing sugar, mixing thoroughly until the mixture is smooth and creamy. Next puree and sieve the blackberries for the icing in exactly the same way as you did for the cupcakes, add the puree to the butter cream icing until its thoroughly mixed and pink!

Once the cupcakes have cooled completely, they can be iced. I used a piping bag with a star nozzle, but if you don't have a piping bag you can just ice them with a palate knife. After you have iced each cupcake place a blackberry on top, and your done!...



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    • honey2honey profile image


      6 years ago from Kuala Lumpur

      hmm my type of snack . so delicious hmm

    • karwoo profile image


      6 years ago from Lake Stevens

      cool display


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