Blackberries are in abundance at this time of year and I always make sure that I head out to scour the hedgerows in order to ensure that my freezer is well stocked for the winter ahead. It was reported in the news that this year was a bumper year for blackberries due to favourable weather conditions.
This is an interesting cupcake recipe as it contains red wine!!! You can't really taste it but it does add a depth of flavour. The method in general is rather unusual and the mixture is quite runny but it did yield success. There are also blackberries baked into the batter which are lovely and soft after baking and they definitely make for a moist cupcake. This batch was second time lucky as the first time I made these cupcakes I got distracted and forgot to add the sugar and also accidentally used cream of tartar rather than bicarb of soda...bit of a disaster...whoops!
Smooshing fruit into buttercream icing is a great way to add natural colour, I particularly like using raspberries for this.
I then used a star nozzle to decorate the cupcakes.
The More Than Occasional Baker and on alternate months by Caroline Makes. I'm sure Ros will be receiving a deluge of chocolate recipes!
100g dark chocolate (72% or above - Peruvian is recommended)
300g plain flour
375g golden caster sugar
25g cocoa powder
1 tsp bicarbonate of soda
200ml red wine
200-300g punnet blackberries
200g punnet blackberries (as above)
150g soft butter
300g icing sugar
Makes 12. Start by preheating the oven to 180c/160c fan/gas 4.
Place the butter and chocolate in a saucepan and melt gently on the hob until entirely melted and smooth. Meanwhile mix the flour, sugar, cocoa and bicarb of soda with a pinch of salt in a bowl. In a separate bowl or jug whisk the eggs and wine together. Then add the chocolate and egg mixes to the dry ingredients along with 100ml boiling water and whisk until completely smooth with no lumps.
Divide the mixture between 12 large muffin cases. The mixture is quite runny so I used a ladle! Then place 2-3 blackberries on the top of each one. Bake for 35 minutes and then place on a wire rack to cool.
To make the buttercream whizz the remaining blackberries to a pulp and then sieve to give a smooth puree. Beat the butter until it is extremely soft and then add half the icing sugar and mix. Add around 6tbsp of the blackberry puree and the remaining icing sugar and beat together thoroughly. This is then ready to pipe onto the cooled cupcakes. You may also want additional blackberries to top each cupcake.
* Recipe adapted from Olive Magazine - October 2013