Name: Purple velvet cupcakes with blackberry frosting
Prep time: 1 h
Cook time: 1 h
Yield: 1
Ingredients: 300g blackberries plus 12 extra for decoration -; 100g butter -; 100g milk chocolate broken into chunks -; 225g self-raising flour -; 175g golden caster sugar -; 2 tbsp cocoa powder -; 2 large eggs beaten -; a little red or purple artificial food colouring -; 100g unsalted butter at room temperature -; 400g icing sugar sifted -; 1 tsp vanilla extract -

Purple velvet cupcakes with blackberry frosting

Recipe information

Cooking:

1 hour

Servings per container:

Source:

More details

Ingredients for - Purple velvet cupcakes with blackberry frosting

1. 300g blackberries plus 12 extra for decoration -

2. 100g butter -

3. 100g milk chocolate broken into chunks -

4. 225g self-raising flour -

5. 175g golden caster sugar -

6. 2 tbsp cocoa powder -

7. 2 large eggs beaten -

8. a little red or purple artificial food colouring -

9. 100g unsalted butter at room temperature -

10. 400g icing sugar sifted -

11. 1 tsp vanilla extract -

How to cook deliciously - Purple velvet cupcakes with blackberry frosting

1. Stage

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. Stage

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. Stage

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.