Blackberry Icing for Cupcakes

This is a simple icing recipe that I found in Parents magazine. It's a BIG hit at the office. I imagine you could make this with different berries as well but haven't tried it yet. Use your own cake recipe or box mix.

• Ready In: 50 mins
• Serves: 24
• Yields: 24 cupcakes

Ingredients

• 1 (18 ounce) package  vanilla cake mix or 1 (18 ounce) package  white cake mix or 1 (18 ounce) package  yellow cake mix
• 3  eggs (or as called for by your cake mix)
• 1⁄3 cup  oil (or as called for by your cake mix)
• 1 1⁄3 cups water (or as called for by your cake mix)
• 1  cup fresh blackberries
• 24  blackberries (to garnish)
• 1  cup unsalted butter, softened
• 4 3⁄4 cups powdered sugar, divided
• 1⁄3 teaspoon salt

Directions

1. Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
2. 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.
3. In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
4. 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.
5. Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
6. Pipe onto cupcakes using a large star tip.
7. Top each with a blackberry.
8. Chill for at least 1 hour. (Good served cold!).