03 Jan Blackberry White Cupcakes
Blackberry White Cupcakes – { 6 cupcakes}
100 g Cake flour
90 g White sugar
1 tsp Baking powder
1/4 tsp Salt
60 g Whole milk
2 Large Egg Whites
1/2 tsp Vanilla Extract
60 g Unsalted butter
50 g Fresh blackberries
1. Preheat oven to 325°F / 160°C .
2. In a medium bowl, whisk egg whites, 3 tbsp of milk and vanilla extract just until lightly combined.
3. Spread 1 tbsp of flour over fresh blackberries just to cover them in flour.
4. In the bowl of a stand mixer fitted with the flat beater, mix the flour, sugar, baking powder and salt on low speed for 2 minutes. Add the butter and the remaining milk and mix on low speed until the dry ingredients are moistened. Raise the speed to medium and beat for 1½ minutes. Scrape down the sides of the bowl.
5. Starting on medium-low speed, gradually add the wet mixture to the batter in two parts, beating on medium speed for 20 seconds after each addition to incorporate the ingredients. Scrape down the sides of the bowl and beat on medium speed until smooth.
6. Add blackberries to the mixture using a spatula and mix just to combine.
7. Divide the mixture evenly into cupcake tins filling each cupcake liner 3/4 of the way (use an ice cream scoop to transfer the batter into the cupcake liner)
6. Bake for 19 minutes or until just beginning to brown on top. Remove from oven and let cool completely on a rack.
Classic American Buttercream
125 g Unsalted Butter at room temperature
200 g Icing sugar
1 tbsp Whole milk
1 tsp Vanilla Bean Extract
1. In the bowl of a stand mixer fitted with the flat beater, beat butter until pale and fluffy.
2. Add Icing sugar and milk and beat 7 minutes starting on low and increasing to medium-high speed. If frosting is too thick, beat in more milk, a few drops at a time.
3. Divide buttercream in two equal batches and add gel food coloring to one of the batches. Beat to incorporate. I used Americolor Burgundy soft gel paste.
Decorating Cupcakes
1. Add the buttercream into a piping bag adapted with a 1M piping tip, one colour at the time, making sure one colour sits down one side and the other colour sits down the opposite side of the piping bag.
2. Squeeze the air out of the piping bag. Pipe a two coloured swirl on to each cupcake. Start at the centre of the cupcake, squeezing in a spiral motion, creating layers of buttercream and working in toward the center.
3. Add some sparkling sugar and fresh flowers to garnish.
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