Blackberry Icing for Cupcakes
- Ready In:
- 50mins
- Ingredients:
- 9
- Yields:
-
24 cupcakes
- Serves:
- 24
ingredients
- 510.29 510.29 g package white cake mix or 510.29 g package yellow cake mix
- 3 eggs (or as called for by your cake mix)
- 78.78 ml oil (or as called for by your cake mix)
- 315.37 ml water (or as called for by your cake mix)
- 236.59 ml fresh blackberries
- 24 blackberries (to garnish)
- 236.59 ml unsalted butter, softened
- 1123.80 ml powdered sugar, divided
- 1.64 ml salt
directions
- Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
- Puree 1 cup of blackberries in food processor or blender. Pour through a fine-mesh sieve to remove seeds. Work through with a spatula if needed.
- In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
- Add blackberry puree, 3 cups of powdered sugar, and salt. Beat on low until sugar incorporates into the butter, then increase speed to medium-high to mix.
- Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
- Pipe onto cupcakes using a large star tip.
- Top each with a blackberry.
- Chill for at least 1 hour. (Good served cold!).
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