Vanilla Cupcake With a Pureed Blackberry Topping
photo by DinaLovesToCook
- Ready In:
- 35mins
- Ingredients:
- 15
- Serves:
-
9-12
ingredients
-
Vanilla Cupcake
- 3⁄4 cup granulated sugar
- 1⁄2 cup unsalted butter, at room temperature
- 2 eggs
- 1⁄4 teaspoon vanilla powder (or 2 tsp liquid vanilla)
- 1 1⁄3 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄8 teaspoon salt
- 1⁄3 cup milk
- 4 blackberries, chopped (for garnish) (optional)
-
Blackberry Puree
- 10 -15 fresh blackberries
- 1⁄4 confectioners' sugar or 1/4 powdered sugar
- unsalted butter, at room temperature
-
Whipped Cream
- 1 cup heavy cream
- 1⁄4 teaspoon vanilla powder (or 2 tsp liquid vanilla)
- 2 cups confectioners' sugar or 2 cups powdered sugar
directions
- Vanilla Cupcakes: Set oven to 350 degrees F.
- Beat sugar and butter together.
- Add one egg at a time and beat until a fluffy yellow mixture has formed.
- Combine all dry ingredients (flour, baking powder, salt, and vanilla) together in a separate bowl and mix with a spoon or fork carefully.
- Slowly add the dry ingredients into the fluffy yellow mixture while whisking the mixture.
- Once all the dry ingredients have been added, pour in the milk to the batter and mix.
- Using an ice cream scooper, add one spoon of the batter to the cupcake bake platter.
- (Optional) Sprinkle a few of the chopped blackberries on top of the batter after you have placed the mixture into their individual cupcake cups.
- Put the cupcakes into the oven for about 15 - 20 minutes.
- Blackberry Puree: Puree the powdered sugar, butter, and blackberries and place in the refrigerator.
- Whipped Cream: Mix heavy cream, sugar and vanilla in separate bowl and place in the refrigerator.
- **Once the cupcakes are done, allow at least 10 minutes of cooling time for the cupcakes before placing blackberry puree on top and whipped cream.
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