Blackberry Cupcakes

These sweet, soft, and fluffy blackberry cupcakes are made with blackberry jam mixed into the batter for a super strong and delicious blackberry flavour!

blackberry cupcakes

The problem with being such an avid jam maker (see last week’s post) is that you end up with jars upon jars of homemade jam. You know you’ve got a problem when the shelves in the cupboards are buckling under the weight, and you’ve seriously considered turning the coal cellar into a jam store. There’s enough jam to last us not only through the rest of the year, but through the next year, and the next year, and the apocalypse.

There are only so many friends and relatives you can palm jam off to. (Apologies to my aunty who currently has three jars of the stuff.) They’ve all politely accepted, as if being handed a jar of jam from someone that smelt strangely of melting sugar was a completely normal thing to happen. Although, I honestly cannot remember the last time I had to purchase jam, so here’s to being self-sufficient (in jam needs, at least).

blackberry cupcakes

To try and clear out the backlog a bit more, I’ve been baking these delicious blackberry jam cupcakes. I’d definitely recommend heading to the nearest hedgerow, picking some blackberries, and making your own jam for these cupcakes. If you’re short on time, or if it’s typical British summertime and it’s tipping it down with rain, storebought blackberry jam will work just as well (but you don’t get the satisfaction of having made the jam yourself!). The jam is mixed into the mixture to create a beautiful, purple batter and creates a really moist, spongy cake.

This recipe is quite versatile and you could replace the blackberry jam with any other flavour you’d like: strawberry, raspberry, black cherry. I’m sure all would taste good, but blackberry is my favourite! I’m a big fan of picking them (hence why we have so much blackberry jam in the house.)

By using blackberry jam, rather than fresh blackberries, it cuts down some of the sharp taste of the blackberry but still leaves that distinctive taste. Not too sweet, it pairs really nicely with some traditional buttercream icing. Fill these blackberry cupcakes with a dollop of extra jam for that added secret twist!

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Blackberry Cupcakes

Prep Time: 25 minutes

Cook Time: 25 minutes

Blackberry Cupcakes

These sweet, soft, and fluffy blackberry cupcakes are made with blackberry jam mixed into the batter for a super strong and delicious blackberry flavour!

Ingredients

  • FOR THE CAKES
  • 175g plain flour
  • 2tsp baking powder
  • 2 medium eggs
  • 1 egg yolk
  • 1tsp vanilla extract
  • 150g caster sugar
  • 60g crème fraiche
  • 100g butter, melted
  • 175g blackberry jam
  • FOR THE TOPPING
  • 100g blackberry jam
  • 100g butter
  • 200g icing sugar
  • Purple food colouring
  • Sprinkles (optional)

Instructions

  1. Pre-heat the oven to 180°c/350°f/gas mark 4. Line two cupcake tins with paper cases (this makes 15 cupcakes so you’ll need to line with 15 cases).
  2. In a large bowl, sieve together the flour and baking powder and set aside. In another bowl, whisk together the 2 whole eggs, the extra egg yolk, the vanilla, and the sugar, until pale and smooth. Add the sieved flour and baking powder and whisk together. Then add the crème fraiche, butter, and blackberry jam, and use a spatula to fold this into the mix until it is smooth.
  3. Fill the cupcake liners to about 2/3 full with cake batter. Bake in the pre-heated oven for about 25 minutes or until the cakes are golden in colour and springy to the touch. Leave in the tins to cool for about ten minutes then transfer to a wire rack.
  4. Whilst still cooling, cut out the centres of the cupcakes (but not all the way to the bottom of the liner) to leave a small indent in the middle of the cakes. Fill with a teaspoon of the 100g blackberry jam.
  5. For the icing, beat the 100g butter until smooth and fluffy. Slowly add in the icing sugar, about a tablespoon at a time, beating between each addition. Add some food colouring to achieve the desired shade and beat in until evenly distributed through the icing. Put the icing into a piping bag fitted with a piping tip (I used the 2D tip). Pipe rosettes onto each cupcake, then sprinkle over some edible decorations. ▪
http://winberrycrumble.com/2016/09/03/blackberry-cupcakes/

 

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