Blackberry Cupcakes with Blackberry Buttercream Frosting

Blackberry Cupcakes with Blackberry Buttercream Frosting
Photo by www.jasonandshawnda.com

Ingredients

  • 3 6 oz packs blackberries
  • 1/3 cup milk, at room temperature
  • 6 large egg whites, room temperature
  • 2 tsp lemon juice
  • 2 ¼ cup cake flour, sifted
  • 1 ¾ cup sugar
  • 4 tsp baking powder
  • + 10 more ingredients
    • 1 tsp salt
    • 12 Tbsp unsalted butter (1 ½ sticks), softened
    • For the frosting:
    • 2 sticks butter unsalted butter, softened
    • ½ tsp vanilla
    • ¼ tsp almond extract
    • 5 cups confectioner’s sugar
    • 1 Tbsp meringue powder
    • pinch of salt
    • ¼ cup blackberry puree

1. Preheat oven to 350 degrees and prepare two muffin pans with liners. 2. Puree blackberries in a food processor or blender. Scrape into a fine mesh sieve set over a bowl. With a rubber spatula, work the blackberries through the sieve, leaving seeds behind. Remove 1/4 cup of puree for the frost...

View full recipe at SpringPad

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