Purple velvet cupcakes with blackberry frosting

Purple velvet cupcakes with blackberry frosting

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(8 ratings)

Prep: 1 hr Cook: 15 mins

Easy

Makes 12
Use up an abundance of blackberries with these irresistible chocolate and berry cupcakes - they're almost too pretty to eat

Nutrition and extra info

  • un-iced

Nutrition:

  • kcal451
  • fat18g
  • saturates11g
  • carbs68g
  • sugars54g
  • fibre2g
  • protein4g
  • salt0.4g
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Ingredients

  • 300g blackberries, plus 12 extra for decoration
    Blackberries

    Blackberry

    blak-bear-ee

    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…

  • 100g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 100g milk chocolate, broken into chunks
  • 225g self-raising flour
  • 175g golden caster sugar
  • 2 tbsp cocoa powder
  • 2 large eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • a little red or purple artificial food colouring

For the icing

  • 100g unsalted butter, at room temperature

For the icing

  • 400g icing sugar, sifted

For the icing

  • 1 tsp vanilla extract

Method

  1. Heat oven to 180C/160C fan/gas 4 and line a 12-hole muffin tin with paper cases. Roughly crush half the blackberries with a fork so the juice is running but there are still some chunky bits. Gently melt the butter and chocolate in a saucepan. Mix the flour, sugar, cocoa powder and a pinch of salt in a large mixing bowl. Put the kettle on.

  2. Scrape the butter-chocolate mixture and eggs into the dry ingredients with the crushed blackberries and 100ml boiling water. Mix together until smooth, then add a little food colouring to boost the red/purple hue. Divide between the muffin cases and bake for 15 mins until risen and a skewer poked into the centre comes out clean. Lift from the tin onto a wire rack and cool completely.

  3. Whizz the remaining 150g blackberries to a purée. Beat the butter, icing sugar and vanilla together until really pale and fluffy – about 5 mins. Sieve the remaining blackberry purée and gently fold into the icing. Spoon into a piping bag fitted with your favourite nozzle and pipe a generous amount onto each cupcake – removing the paper case first if you want to show the colour of the sponge. Top each with a fresh blackberry and enjoy.

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Comments, questions and tips

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Comments (7)

Tkj315's picture

These came out really good with some minor adjustments. I used dark chocolate instead of milk to give it a really chocolately flavour (because the batter was so dark, I didn't bother adding food colouring). I baked them for an additional 3 minutes and they came out wonderfully moist and fluffy. The buttercream ratios looked off to me so I used 100g of butter to 200g of icing sugar and coloured it with blackberry puree--although I didn't use the entire 150g of puree that the recipe calls for. I only had to wizz up about 6 blackberries to produce enough colour. They looked really nice and everyone enjoyed them!

Alex Kane's picture
3.75

Turned up perfect, reduced sugar a bit and replaced vanilla extract with pod scrapings. Thinking to add squashed banana next time ....

lucieflint's picture
3.75

I had to add quite a bit more colouring to give the sponge any purple/red hue at all. Icing was very sweet. But everyone said they were delicious and they look amazing. Will definitely make them again with some adjustments to the recipe.

lemonmelts's picture
2.5

Bit disappointing. The cupcakes turned out quite moist but didn't have much depth of chocolate flavour. Nor did they taste very much of blackberries. They were fine, just underwhelming - I was expecting a really intense blackberry flavour. The frosting was really sickly and way too sweet. It completely overpowered the cupcake flavour. Next time will try them with a chocolate frosting of some sort.

ljhorrey's picture

These were amazing, just made them. The amount of icing looked like too much to me (I hate too much frosting on cakes) so I did 280g icing sugar, 85g butter and 4tbsp of the blackberry purée, then whipped it into a buttercream. There was plenty to ice all 12 cakes. I did have to bake for about 7mins more than suggested but just waited till skewer came out clean. Delicious :)

falcon1234's picture
0

didnt work - was very liquidy and was raw still after cooking for over 40 mins :( disapointed

kirsten132's picture
5

Made these at weekend after blackberry picking session, They look really impressive! I also added some chunks of chocolate so they melted when cooking. Very yum!

Questions (0)

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Tips (1)

JanWilko's picture
5

This was an amazing recipe. My family gave it the best yet for muffins. For the butter icing I would make sure you cream the butter until it is very soft and add the icing sugar gradually so that you don't end up with a lot of icing dust!