Blackberry Cupcakes

Marielle Henaine
This blackberry cupcake recipe features fun colors that allude to the United States flag in honor of the July 4th celebration, the independence of our neighboring country. With vanilla, blackberry flavors, and a slight touch of cocoa, these cupcakes are filled with fresh whipped cream and decorated with sugar pearls.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
15
Servings
  • 3 eggs, for the batter
  • 1 cup sugar, for the batter
  • 1 cup butter, melted, for the batter
  • 2 1/2 cups flour, for the batter
  • 2 teaspoons baking powder, for the batter
  • 1 cup milk, (350 ml), for the batter
  • 1/2 teaspoons salt, for the batter
  • 1 teaspoon vanilla essence, for the batter
  • 1 tablespoon cocoa
  • 2 drops red food coloring
  • 1/4 cups blueberry, chopped
  • 2 drops blue food coloring
  • whipped cream, for decorating
  • sugar pearls, for decorating
Preparation
25 mins
20 mins
Low
  • In a stand mixer, beat the egg with the sugar on medium speed until fluffy and doubled in size; reduce the speed to low and pour in the melted butter in a steady stream until fully incorporated. Add 1/3 of the flour and baking powder, 1/3 of the milk, and alternate with the flour until finished; add the salt and vanilla. Beat for 1 more minute.
  • Divide the mixture into 2 equal parts. To one part, add cocoa and red food coloring, and to the second part, add blackberries and blue food coloring.
  • In a cupcake tray, place liners, fill them with the colors (some blue and others red) and bake for 20 minutes at 180°C. Let cool and set aside.
  • Cut the hat of the cupcake horizontally in half, fill the base with cream, and then place the top alternating the colors; if the base is red, the top should be blue and vice versa. Decorate with whipped cream and sugar pearls.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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