Blackberry and Applesauce Cupcakes
A cupcake take on the classic flavour combo of blackberry and apple. A soft vanilla sponge with a fresh blackberry inside and topped with fresh blackberry frosting.
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Servings: 12 cupcakes
For The Sponge
- 240 grams Plain flour All Purpose, (1 and 2/3 cup)
- 1/2 teaspoon Baking powder
- 1/4 teaspoon baking soda
- 1/2 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
For The Frosting
- 115 grams Unsalted butter (1 stick)
- 300-400 grams Icing sugar Confectioners sugar - sieved, (2 -2 and 1/2 cups)
- 15 fresh blackberries - mashed with a fork
For the cupcakes
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.
For the frosting
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.