By Swapna Sachdev, @dreamybaker
Images
Serves
Makes 12 cupcakes
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- ¾ cup granulated white sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- 1 egg plus 1 egg white, room temperature
- ½ cup plain yoghurt, room temperature
- ¼ cup milk
- 1 tsp vanilla bean paste or 1 ½ tsp vanilla extract
- Blackberries to garnish
Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 tbsp blackberry jam
Blackberry Jam:
- 1 ½ cup fresh or frozen blackberries
- ¼ cup granulated white sugar
- 2 tsp lemon juice
Procedure
FOR THE BLACKBERRY JAM:
Add the blackberries, sugar and lemon juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 20 minutes, until thick and glossy and the blackberries have broken down.
Once the jam is at room temperature, using a food processor, pulse the jam for a few seconds and strain it using a fine mesh strainer to get rid of any large seeds.
Place in the fridge to cool completely before using.
For the Cupcakes:
Preheat the oven to 350F/180C. Line a 12 cup cupcake tin with liners.
Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, egg white and vanilla bean paste. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt and milk. Do not overmix the batter.
Spoon batter evenly into the prepared pan, filling them about ⅔ full. Bake for about 20-22 minutes.
Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely
FOR THE CREAM CHEESE FROSTING
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar and blackberry jam. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.
Keep the prepared frosting in the refrigerator until ready to use.
TO ASSEMBLE
Use a sharp knife or a cupcake corer, to cut a hole in the top of each cupcake.
Fill each hole with about 1 teaspoon of blackberry jam. Top it off with a little bit of the cupcake offcuts to seal it in.
Transfer the cream cheese frosting to a piping bag and pipe a big dollop on top of each cupcake.
Top the cupcakes with a blackberry and enjoy!
Notes:
- Store bought jam can be used in place of fresh jam
- Substitute cake flour with all-purpose flour for a lighter crumb cupcake
By Swapna Sachdev, @dreamybaker
Serves
Makes 12 cupcakes
Ingredients
For the cupcakes:
- 1 cup all-purpose flour
- ¾ cup granulated white sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup unsalted butter
- 1 egg plus 1 egg white, room temperature
- ½ cup plain yoghurt, room temperature
- ¼ cup milk
- 1 tsp vanilla bean paste or 1 ½ tsp vanilla extract
- Blackberries to garnish
Cream Cheese Frosting:
- 8 ounces full-fat cream cheese, softened to room temperature
- ½ cup unsalted butter, softened to room temperature
- 3 cups confectioners’ sugar
- 1 tbsp blackberry jam
Blackberry Jam:
- 1 ½ cup fresh or frozen blackberries
- ¼ cup granulated white sugar
- 2 tsp lemon juice
Procedure
FOR THE BLACKBERRY JAM:
Add the blackberries, sugar and lemon juice into a medium saucepan. Heat over low heat stirring every so often allowing it to come to a simmer. Cook the mixture for about 20 minutes, until thick and glossy and the blackberries have broken down.
Once the jam is at room temperature, using a food processor, pulse the jam for a few seconds and strain it using a fine mesh strainer to get rid of any large seeds.
Place in the fridge to cool completely before using.
For the Cupcakes:
Preheat the oven to 350F/180C. Line a 12 cup cupcake tin with liners.
Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the butter and sugar together on medium-high speed until creamed, about 2 minutes. Scrape down the sides and bottom of the bowl as needed. Add the egg, egg white and vanilla bean paste. Then beat on medium-high speed until combined, about 1-2 minutes. Scrape down the sides and bottom of the bowl as needed. Set aside.
Sift the flour, baking soda, baking powder and salt into a large bowl then whisk together and set aside.
Add the dry ingredients into the wet ingredients, start the mixer on low speed, then slowly add the yoghurt and milk. Do not overmix the batter.
Spoon batter evenly into the prepared pan, filling them about ⅔ full. Bake for about 20-22 minutes.
Once baked, take them out of the cupcake pan and place them on a wire rack to cool completely
FOR THE CREAM CHEESE FROSTING
In a large bowl using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the cream cheese and butter together on high speed until smooth and creamy. Add 3 cups of confectioners’ sugar and blackberry jam. Beat on low speed for 30 seconds, then switch to high speed and beat for 3-4 minutes.
Keep the prepared frosting in the refrigerator until ready to use.
TO ASSEMBLE
Use a sharp knife or a cupcake corer, to cut a hole in the top of each cupcake.
Fill each hole with about 1 teaspoon of blackberry jam. Top it off with a little bit of the cupcake offcuts to seal it in.
Transfer the cream cheese frosting to a piping bag and pipe a big dollop on top of each cupcake.
Top the cupcakes with a blackberry and enjoy!
Notes:
- Store bought jam can be used in place of fresh jam
- Substitute cake flour with all-purpose flour for a lighter crumb cupcake
