Vanilla Cupcake With a Pureed Blackberry Topping

Vanilla Cupcake with Blackberry Ganache Topped with a Blackberry Puree and a dollop of Whipped Cream

• Ready In: 35 mins
• Serves: 9-12

Ingredients

• Vanilla Cupcake

• 3⁄4 cup granulated sugar
• 1⁄2 cup unsalted butter, at room temperature
• 2  eggs
• 1⁄4 teaspoon  vanilla powder (or 2 tsp liquid vanilla)
• 1 1⁄3 cups all-purpose flour
• 2  teaspoons baking powder
• 1⁄8 teaspoon salt
• 1⁄3 cup milk
• 4  blackberries, chopped (for garnish) (optional)

• Blackberry Puree

• 10 -15  fresh blackberries
• 1⁄4 confectioners' sugar or 1⁄4 powdered sugar
•  unsalted butter, at room temperature

• Whipped Cream

• 1  cup heavy cream
• 1⁄4 teaspoon  vanilla powder (or 2 tsp liquid vanilla)
• 2  cups confectioners' sugar or 2  cups powdered sugar

Directions

1. Vanilla Cupcakes: Set oven to 350 degrees F.
2. Beat sugar and butter together.
3. Add one egg at a time and beat until a fluffy yellow mixture has formed.
4. Combine all dry ingredients (flour, baking powder, salt, and vanilla) together in a separate bowl and mix with a spoon or fork carefully.
5. Slowly add the dry ingredients into the fluffy yellow mixture while whisking the mixture.
6. Once all the dry ingredients have been added, pour in the milk to the batter and mix.
7. Using an ice cream scooper, add one spoon of the batter to the cupcake bake platter.
8. (Optional) Sprinkle a few of the chopped blackberries on top of the batter after you have placed the mixture into their individual cupcake cups.
9. Put the cupcakes into the oven for about 15 - 20 minutes.
10. Blackberry Puree: Puree the powdered sugar, butter, and blackberries and place in the refrigerator.
11. Whipped Cream: Mix heavy cream, sugar and vanilla in separate bowl and place in the refrigerator.
12. **Once the cupcakes are done, allow at least 10 minutes of cooling time for the cupcakes before placing blackberry puree on top and whipped cream.