Blackberry Crumble Cupcakes

Blackberry Crumble Cupcakes

šŸ§ Blackberry Crumble - The Thoughtful Introvert
Soft-spoken, cozy, and full of depth. Probably wearing a chunky knit sweater and reading a novel in the corner. This cupcake brings homemade gifts and remembers your dogā€™s birthday. A little tart, a little sweet, and wholly comforting.

YIELD: 36 CUPCAKES / ACTIVE TIME : 20 MINUTES / TOTAL TIME: 50 MINUTES

Blackberries are seriously underutilized in desserts, and they are a favorite berry to cook with. Super versatile, super resilient, and super healthy! At least thatā€™s what you can tell yourself when you make these.

9781400340965

Pick up a copy of LET THEM EAT CUPCAKES here! Inside you'll find a deep dive into the fundamentals of cupcake making, from mixing batters and buttercreams to designing and piping. It contains easy-to-understand instructions that ensure you won't get knocked off course while you are at work in the kitchen.

Guided by renowned pastry chef Gabrielle Cote, owner of the beloved Big Fish Cake Studio, Let Them Eat Cupcakes brings all of your baking goals and design dreams within your reach, whether you want to pursue your passion full-time, improve your skills, or make a loved one's birthday party feel a bit more special this year.

Inside you'll find the full recipe for Blackberry Crumble Cupcakes and 99 others!

INGREDIENTS:

FOR THE CUPCAKES

  • White Cupcake Batter (on page 35)
  • 1 1/2 tablespoons (10.5 g) Spice Girl Mix (on page 254)
  • 72 to 108 blackberries, plus more for topping
  • 2 tablespoons (26 g) sugar

FOR THE BUTTERCREAM

  • Swiss Meringue Buttercream (on page 31)
  • 1/2 cup (125g) The Perfect Puree Blackberry Puree
  • Oat Crumble (on page 258),Ā for topping

Ā 

METHOD

Preheat the oven to 325F on convection mode or 350F for a conventional oven. Line three cupcake pans with paper liners.

To begin preparations for the cupcakes, prepare the batter, adding the Spice Girl Mix along with the other dry ingredients. Place the blackberries in a bowl, sprinkle the sugar over them, and toss to coat. Add the blackberries to the batter and fold until they are evenly distributed.

Transfer the batter to a piping bag and pipe it into the paper liners.

Place the cupcakes in the oven and bake until their internal temperature is 200F, 20 to 25 minutes, rotating the pans halfway through.

Remove the cupcakes from the oven and let them rest in the pans for 5 minutes. Using an offset spatula, remove the cupcakes from the pans and transfer them to a cupcake holder. Cover them tightly and let them cool completely.

When the cupcakes have cooled completely and are ready to be frosted, prepare the Swiss Meringue Buttercream. Add the blackberry puree and beat to incorporate.

Frost the cupcakes with the blackberry buttercream, sprinkle the Oat Crumble over the top, top with additional blackberries, and serve.

Back to blog