Blackberry Cupcakes
A perfect blend of sweetness and tartness, these gluten-free blackberry cupcakes are a delightful dessert for any occasion, featuring fresh blackberries in both the cake and frosting.
Ingredients
For the cupcakes
- 170 g gluten free plain flour Sifted to avoid lumps
- 1/2 tsp xanthan gum For gluten-free baking
- 1 3/4 tsp baking powder
- 1/4 tsp salt
- 165 g unsalted butter At room temperature
- 190 g caster sugar
- 3 large eggs At room temperature
- 1 1/2 tsp vanilla extract
- 3 tbsp Greek yogurt
- 24 large fresh blackberries Chopped into quarters
For the frosting
- 160 g fresh blackberries For the frosting
- 140 g unsalted butter For frosting, at room temperature
- 560 g icing sugar
- 12 extra blackberries For decoration - optional
Instructions
Prepare the Oven and Cupcake Tray
- Preheat your oven to 170°C (or 150°C for a fan oven) and line a cupcake tray with 12 cupcake cases.
Prepare the Blackberries
- Chop your fresh blackberries into quarters and set them aside.
Combine the Dry Ingredients
- In a large mixing bowl, sift the gluten-free flour. Add xanthan gum, baking powder, and salt. Whisk until combined.
Cream Butter and Sugar
- Beat the unsalted butter and caster sugar using an electric mixer until pale and fluffy, about 3 to 5 minutes.
Incorporate Eggs
- Add the first egg with a tablespoon of the flour mixture and mix well. Repeat for the remaining two eggs.
Add Vanilla and Greek Yogurt
- Pour in the vanilla extract and Greek yogurt; mix until smooth.
Combine with Flour
- Slowly add the remaining flour mixture, mixing until just combined.
Distribute the Batter
- Spoon the batter into the lined cupcake cases, pushing 8 pieces of chopped blackberry into each.
Bake
- Bake for about 20 minutes, or until a skewer inserted comes out clean.
Cool
- Remove from the oven and let cool completely on a wire rack.
Make Frosting
- Blend the fresh blackberries into a puree and sieve to keep the liquid.
- Beat the unsalted butter until creamy.
- Gradually add the icing sugar, mixing well after each addition.
- Incorporate the blackberry juice into the frosting until smooth.
Frost the Cupcakes
- Pipe frosting onto each cupcake as desired.
- Top each cupcake with an extra blackberry if desired.
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Notes
Serve on a beautiful platter. These cupcakes pair well with coffee or tea and are great for gatherings. Consider adding a scoop of vanilla ice cream for extra indulgence.