Blackberry Icing for Cupcakes

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 50mins
SERVES: 24
UNITS: US

INGREDIENTS

Nutrition
  • 1
    (18 ounce) package white cake mix or (18 ounce) package yellow cake mix
  • 3
    eggs (or as called for by your cake mix)
  • 13
    cup oil (or as called for by your cake mix)
  • 1 13
    cups water (or as called for by your cake mix)
  • 24
    blackberries (to garnish)
  • 1
    cup unsalted butter, softened
  • 4 34
    cups powdered sugar, divided
  • 13
    teaspoon salt
Advertisement

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!).
Advertisement