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Blackberry & White Chocolate Cupcakes
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Chef :
Hiroko ListonBlackberry & White Chocolate Cupcakes
This is the same recipe as my ‘White Chocolate & Blueberry Cupcakes’. I simply replaced Blueberries with Blackberries. However, the Blackberries that I used were very large. I didn’t mix them into the batter. I tore them in half, placed them on top, and slightly pushed them into the batter.
Ingredient
Food ration :
12 Cupcakes
125 g
Butter *softened
1/2 cup
Caster Sugar
1/2 cup
Milk
1 teaspoon
Vanilla Extract
125-150 g
Fresh Blackberries
Cooking instructions
* Step 1
Preheat oven to 180℃. Line a 12-hole medium-size muffin tin with paper cases.
* Step 2
Beat softened Butter in a mixing bowl with a whisk until smooth. Add Sugar and beat until creamy.
* Step 3
Add Eggs, one at a time, beating well after each addition. Gently fold in Flour with a spatula or a large metal spoon, add Milk and Vanilla as well, and mix until just combined. DO NOT over-mix. Add White Chocolate and gently combine.
* Step 4
Spoon the mixture into the paper cases, add Blackberries on top and gently push them into the batter. *Note: Tear the Blackberries in half if large.
* Step 5
Bake for about 20 minutes or until golden and cooked through. Leave in tins for 5 minutes before moving onto wire rack and cool.
Note: if there is a photo you can click to enlarge it
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