I have realised its been an age since I have actually shared a cupcake recipe with you guys. I am so sorry for taking so long! Officially it was my S’mores cupcakes last November!!! I did share my Butterfly Cakes, which are like cupcakes in July but a true cupcake has been an age. So today I am super excited to share my Blackberry and Applesauce Cupcakes with Fresh Blackberry Frosting.
Blackberry and Apple
This is a classic flavour combination that’s always popular from summer through to autumn. The sweet blackberries compliment the sometimes tart apple perfectly. I have in the past made apple flavoured cupcakes and it can be a difficult balancing act to pull off as the apples sometime are just to soggy to really work in cake. So this time I decided to use applesauce.
Applesauce gives these cakes a gentle apple flavour, its not over powering but you can definitely taste it. And it really helps to make the sponge moist (sorry but I can’t think of another word to use!)
Also using melted butter and milk keep these soft and moist. (Again sorry!)
As I said before about apples making the sponge too soggy, holds true for a lot of fruit. Whereas quick-breads and muffins are okay because the batter is thicker and able to holds the fruit. I find sponges can be a little to delicate sometimes. So to get around this issue I popped a whole blackberry into the cake made sure it was covered in batter and baked.
Then I mixed in fresh blackberries with the frosting to boost the flavour even more and as a bonus it made the frosting a lovely purple colour 😀
Fresh Blackberry Frosting
I mashed the blackberries up to evenly distribute them throughout the frosting so each bite would give you that lovely fresh blackberry flavour. Because the frosting and cakes have fresh fruit in them you need to keep these lovely little cakes in the fridge. But I recommend bringing them back to room temperature before serving them.
Fresh and fruity these lovely soft cupcakes will definitely hit the spot.
- 240 grams Plain flour (All Purpose), (1 and ⅔ cup)
- ½ teaspoon Baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 115 grams unsalted butter (1 stick)
- 200 grams granulated sugar, (1 cup)
- 1 large Egg
- 75 grams unsweetened applesauce, (1/4 cup)
- 180 millilitres milk, (3/4 cup)
- 1 teaspoon vanilla extract
- 12 whole fresh blackberries
- 115 grams Unsalted butter, (1 stick)
- 300-400 grams Icing sugar (Confectioners sugar) - sieved, (2 -2 and ½ cups)
- 15 fresh blackberries - mashed with a fork
- Preheat your oven to 180C / 350F / Gas mark 4 and either line a 12 hole muffin pan with liners or lightly grease them.
- In a large mixing bowl sieve the the flour, baking powder, baking soda and salt together and place it to one side.
- In your stand mixer or large mixing bowl using an electric mixer cream the butter and sugar together until they are light and fluffy.
- Add the egg and beat again until everything is well mixed together.
- Add in the applesauce, milk and vanilla extract and mix on slow to medium until everything is well combined.
- Now grab your bowl of dry ingredients and gently fold them into your bowl of wet ingredients until you have a smooth batter.
- Equally divide the batter between your muffin holes.
- Then carefully push one blackberry into each of the filled muffin holes make sure the blackberry is fully covered.
- Pop your pan in the oven for 20-25 minutes. Check them at 20 minutes, you want them to be a light golden colour and firm to the touch. They should spring back to the touch. Take them out of the oven and allow them to sit in their pan for 5 minutes. Then transfer them to a cooling rack and allow them to fully cool down.
- Put the blackberries in a small bowl and with a fork mash them down a little bit.
- Using your stand mixer beat your butter until it is pale and fluffy.
- Slowly add 300 grams (2 cups) of the icing sugar until it is fully incorporated. It may be a little dry at this point but that is fine.
- Add the mashed blackberries to the frosting and mix them in until your buttercream is an even purply colour. If you feel your frosting is a little thin then add the remaining 100 grams (1/2 cup) of icing sugar to thicken it up.
- Spoon or pipe your frosting onto the top of your cupcakes once they are fully cool.
- Because the cupcakes and frosting have fresh fruit in them, they need to be kept in the fridge but I would recommend bringing them back to room temperature before serving them.
- Kept in an airtight tin in the fridge these cupcakes will keep up to 4 days.