These scrumptious little cupcakes would be perfect to feature at your friends next baby shower! The cupcake is warm and sweet just like a mothers love. The berry gives this little confection a bite of freshness and vitality. To compliment these cupcakes I use a light and airy italian butter cream frosting... Enjoy!
1/2 Cup Butter ( Unsalted, Softened )
2/3 Cup Coconut Sugar
3 Eggs ( Large, Farm Fresh )
1 Tsp. Vanilla ( The Real Stuff! )
1 1/2 Cups Flour ( All- Purpose )
1 1/2 Tsp. Baking Powder
1/4 Tsp. Salt
1/4 Cup Milk ( You can also use an alternative milk product such as soy, almond, coconut, etc. )
Directions For Cupcakes:
Preheat the oven to 350°. Line a muffin tin with 12 paper liners. Set pan aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time, scraping down the sides and beating well after each addition. Beat in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder and salt.
With the mixer on low speed, alternately add the flour mixture and milk, in 3 small batches at a time, beginning and ending with the flour mixture.
Scrape down the sides of the bowl and evenly fill the muffin cups two-thirds full with the batter.
Place a single blackberry in the center of the cupcake pushing it down slightly so that the batter will rise over it.
You can fill these fabulous cupcakes with just about anything! Berries, chocolate, candy, sprinkles, etc. I like to switch it up and put raspberries, chocolate covered espresso beans, caramel filled chocolate candies, candy coated almonds, the possibilities are endless!
Bake for about 18-20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool in pan 5 minutes. Transfer cupcakes to a wire rack and allow to cool completely. While Cupcakes are cooling prepare frosting.
Ingredients for Italian Butter Cream Frosting:
1 Cup Sugar ( I prefer to use a white refined sugar in this case )
1/4 Cup Water
1/2 Cup Egg Whites
pinch of salt
1 1/4 Cups Butter ( Use a high quality butter as it will have a prominent taste in the frosting. )
1 1/4 tsp. Vanilla Extract ( The good stuff )
optional: liqueur of your choice–just a splash or two; you don’t want your buttercream to be too loose.
Directions for Frosting:
Bring the sugar and water to a boil in a small saucepan. Cover with a lid allow to boil for 2-3 minutes, Remove the lid and cook the sugar to 244 degrees, F.
While your syrup is boiling, whip the whites and salt on medium speed of your stand mixer to soft peaks. ( This is all about timing, so watch them carefully because if you overbeat your egg whites before your syrup reaches temperature, they’ll be grainy and gross )
Adjust the speed of the mixer up or down and try and get your whites to the perfect consistency at the same time your sugar reaches 244F.
When the syrup is ready, with mixer on medium low, pour syrup in a thin stream down the inside of the mixing bowl.
This will give the syrup a chance to cool off a bit as well as keeping the syrup from getting spun all over the sides of the mixer by the whisk attachment.
Turn mixer to high and whip until whites are completely cool and hold firm peaks.
Add the softened butter, a bit at a time making sure one addition is blended in before adding the next. Once egg whites are incorporated, beat in vanilla.
Spoon frosting into a piping bag and pipe the cool cupcakes. Garnish with vanilla sugar, toasted coconut, lemon zest, a mint leave, or whatever your heart desires... Enjoy!
Best served with a nice cup of tea and plenty of friends!