Blackberry Muffins
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Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Ingredients
for
12
- For the cupcakes
- 2 ½ cups Blackberry
- ¾ cup butter
- 1 ½ cups self-rising flour (sifted)
- ¾ cup superfine caster sugar
- 1 pinch salt
- 2 Tbsps milk
- 3 eggs
- 1 tsp vanilla extract
- For the topping
- ½ cup unsalted butter
- ¼ tsp vanilla extract
- ¼ tsp Almond extract
- 2 ½ cups powdered sugar
- ½ Tbsp meringue powder
- 1 pinch salt
Preparation steps
1.
For the cupcakes: puree the blackberries in a food processor or blender. Press through a sieve into a bowl.
2.
Heat the oven to 180°C (160° fan) 350°F gas 4. Place paper cases in a 12 hole muffin tin.
3.
Put the butter, flour, sugar and salt into a mixing bowl. Mix together using an electric whisk until the mixture resembles breadcrumbs.
4.
Mix together the milk, eggs and vanilla until smooth.
5.
Slowly pour half of the egg mixture into the flour mixture and whisk until combined. Gradually add the remaining egg mixture, whisking constantly until smooth.
6.
Spoon into the paper cases to cover the bases. Top each with a little blackberry puree and cover with the remaining mixture.
7.
Bake for 20-25 minutes until golden and risen. Cool in the tins for 10 minutes, then place on a wire rack to cool completely.
8.
For the topping: beat together the butter and vanilla and almond extracts until smooth.
9.
Sift in the icing sugar, meringue powder and salt and beat until smooth and thick.
10.
Beat in the remaining blackberry puree and beat well. Add more icing sugar if the mixture is too thin.
11.
Spoon into a piping bag and pipe on top of the cakes.
