Sunday, 28 August 2016

Blackberry red velvet cupcakes



After a glut of blackberries I made some cupcakes today to take to friends.

Start with the cakes. Preheat the oven to 180 degrees. Take 150g of blackberries and crush roughly with a fork.

Then melt together 100g butter and 100g milk chocolate.



Finally put 225g self-raising flour, 175g caster sugar, 2tbsp cocoa powder and a pinch of salt into a bowl.




Add 2 eggs and then the chocolate mix and blackberries.



Add 100ml boiling water and some food dye (red/purple to give it a deeper hue) and mix.






Then divide between 12 cupcake cakes.



Bake for about 24 minutes- check when a tooth pick comes out clean.




Allow to cool completely. For the icing press about 150g blackberries through a seive to get a puree. Discard what is left.




Then beat together 500g icing sugar, 100g butter and 1tsp vanilla extract. Then add the puree and beat again. If you need a bit more icing sugar add this to make it stiffer.



Pipe it onto the cakes and add a blackberry to finish.