Tangy Blackberry Cupcakes

I got a new cookbook called “The Cupcake Bible” which is full of awesome cupcakes recipes but I thought I’d try this one first since we got some blackberries in our Bountiful Basket.  The original recipe is called “Tangy Raspberry Minis” but I had blackberries and wanted to make full size cupcakes instead of mini cupcakes so I changed the title.  The mini ones came out cuter (at least in their picture) because the berry that you put on the top of the cupcake before you bake it didn’t sink down in like mine did ( which is why I put another berry on top) but it stayed right on the top peeking through the cupcakes and looking really cute, oh well!  These are the other neighbor treats I made yesterday.  It was a good baking day!

1 cup flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 cup sugar

1/4 cup (1/2 stick) butter, softened

1 egg

1/2 teaspoon vanilla

1/2 cup buttermilk

24 fresh berries

2 tablespoons coarse sugar

2 cups powdered sugar

6 – 9 tablespoons milk

1  Preheat oven to 350.  Line 24 mini (1 3/4″) muffin cups with paper liners; spray with nonstick cooking spray.

2  Whisk flour, baking powder and baking soda in a small bowl.  Beat sugar and butter on medium until creamy.  Add egg and vanilla; beat until blended.  Add flour mixture and buttermilk; beat at low speed just until combined.

3  Spoon (or scoop) batter evenly into prepared muffin cups.  Place 1 berry on top of batter in each cup.  Sprinkle evenly with coarse sugar.

4  Bake 15 minutes or until light brown.  Cool in pans 5 minutes.  Remove to wire rack and cool completely.

5  Whisk powdered sugar and 6 tablespoons milk until smooth.  Add remaining milk, 1 tablespoon at a time, to make pourable glaze.  Drizzle over cupcakes.

Yield: 24 mini cupcakes (I doubled the recipe and it made 18 regular size cupcakes)

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