Purple Berry Cupcakes
By OcadoLife
Published on 16 September 2024
The whole family will enjoy these Purple Berry Cupcakes from award-winning food stylist Keiron George. Not only do they have (naturally) vibrant icing, there’s a secret fruity filling nestling within the light-as-air sponge too. Wondering what to do with the sponge you scoop out to make room for the filling? Why not turn it into cake truffles by crumbling into a bowl, mixing with any leftover buttercream, then rolling into balls and coating in chopped nuts and choc shavings – the kids will love to give you a hand!Time and servings
55 minsTotal time
12Servings
30 minsPrep time
25 minsCooking time
Ingredients
- 2 large eggs
- 120ml whole milk, warmed slightly
- 1 tsp vanilla extract
- 2 tbsp vegetable oil
- 200g self-raising flour
- 1 tsp baking powder
- 0.5 tsp bicarbonate of soda
- 0.5 tsp salt
- 270g caster sugar
- 195g unsalted butter, softened
- 250g frozen mixed berries
- 0.5 orange, zested and juiced
- 1 tsp vanilla bean paste
- 150g icing sugar, sifted
- 12 blackberries, to decorate
Method
Step 1
Preheat the oven to 180°C/160°C fan/gas 4. Line a 12-hole muffin tin with cupcake cases. Put the eggs, milk, vanilla extract and oil in a large jug; whisk to combine. Set aside.Step 2
Sift the flour, baking powder, bicarb, salt and 170g caster sugar into a mixing bowl. Add 80g butter and beat with an electric whisk until sandy. Gradually pour in the egg mixture, beating continuously to make a smooth batter.Step 3
Divide the mixture evenly between the cupcake cases; bake for 15-20 mins. Remove to a rack to cool completely.Step 4
To make the compote, add the frozen berries, orange zest and juice, vanilla bean paste and remaining 100g caster sugar to a pan and cook over a medium heat for 10 mins, or until the berries are soft and glossy. Strain over a bowl and reserve both the compote and syrup; leave both to cool.Step 5
For the buttercream, combine the remaining 115g butter and the icing sugar in a mixing bowl; beat with an electric whisk, until pale and fluffy. Gradually add the cooled syrup, beating until fully incorporated.Step 6
Use an apple corer or knife to hollow out the middle of the cupcakes (see tip in intro) and spoon in some compote.Step 7
Top each cupcake with a dollop of buttercream, smoothing it over the gap with the back of a spoon. Pop a whole blackberry on top to finish.Step 8
Recipe Tip: Allow extra time for cooling.