March 14, 2011

Blackberry Frosting with Vanilla Almond Cake

Although it is months away from being blackberry season - these cupcakes just scream SPRING!  The bright purplish-pink color of the frosting has a wonderful sweet-tart flavor, sure to awaken your taste buds and make you smile!  There is a hint of almond in the cake which helps highlight the tangy fruitiness in the light frosting.  

When blackberry season arrives, later this summer, be sure to puree those fresh berries and store them in the freezer.  You won't be disappointed!  

For the cake (adapted from a Martha Stewart recipe)
1 stick unsalted butter, room temperature
1 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup sugar
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/4 teaspoon almond extract
1/2 cup light cream

Preparation:  Preheat oven to 350 degrees F.  Line standard muffin tin with paper liners.
1. In a medium bowl, whisk together flour, baking powder, and salt.
2. In another bowl, beat together, butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.  
4. Add vanilla and almond extracts, combine well.
5. On low speed, beat in half the flour mixture, add cream, and then the remaining flour.
6. Mix until just incorporated, do not over-mix batter.
7. Divide batter between paper liners, and bake approximately 22 minutes, or until done.
8. Remove cupcakes from tin and allow to cool on wire rack before frosting.

For the frosting
1 1/2 sticks of butter, softened
4 ounces cream cheese, softened
3 1/2 -4 cups confectioner's sugar
1/4 cup blackberry puree
1/4 teaspoon vanilla extract
1 tablespoon cream

For the garnish
Fine quality white-chocolate shavings

1. In large bowl, sift confectioner's sugar over cream cheese, beat until light and fluffy.
2. Add vanilla extract and cream until just incorporated.
3. Once cupcakes are completely cooled, frost and garnish with white chocolate shavings

~ over beating the frosting will cause frosting to become loose
~ may store cupcakes in refrigerator for 2 days
~ bring refrigerated cupcakes to room temperature before serving


  1. They do scream Spring for sure! They are adorable and I love the flavors you have going on here, delicious!

  2. Funny, I made an almond cupcake with raspberry buttercream a little while back. Yours are just lovely!

  3. Gorgeous! I always end up with more blacberries than I know what to do with so I am constantly on the search for new recipes. Can't wait to try these!

  4. Beautiful! I love using fruit purees to color frosting and this turned out a gorgeous color. Plus the flavor sounds great too.

  5. Your blackberry buttercream sounds amazing! Bookmarked for the summertime!