Type of cooking:
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Preparation time: 15 minutes
Cooking time: 20 minutes
Ingredients (for 6 people) :
For the cupcakes:Method: Before you get your hands on the cupcake mix, preheat the oven to 190°C/gas mark 5. Line a 12-hole muffin tray with the prettiest of cupcake cases.
-150g unsalted butter, softened
-150g caster sugar
-3 medium free-range eggs
-1 teaspoon vanilla extract
-180g self-raising flour
-1–2 splashes of milk, if needed
-100g white chocolate, roughly chopped
For the frosting:
-230g unsalted butter, softened
-450g icing sugar
-120g blackberries, lightly crushed (reserve 12 whole ones for decoration - see tip)
Now to get started!
Using an electric stand or hand-held mixer, cream the butter and sugar until light and fluffy.
Add in the eggs, one by one, beating between each addition to combine and mix in the vanilla extract.
Next, add in the flour and combine. If the mixture seems too dry, splash in a little milk: the mixture should be of a dropping consistency.
Then, stir in the white chocolate pieces.
Now it gets a little messy. Put the mixture into the prepared cases about two-thirds of the way up.
Bake for 15–20 minutes or until well risen and springy to the touch. Leave to cool completely before frosting.
For the frosting, make sure the butter is really soft and then use an electric stand or hand-held mixer to whisk it with the icing sugar until light and smooth.
Then whisk through the blackberries and transfer to a piping bag and pipe luxurious amounts onto the top of each cooled cupcake.
chocolate cupcake heaven!