A couple years ago I made birthday cupcakes for my friend Ann that were the prettiest Vanilla Cupcakes with Strawberry Buttercream, courtesy of Martha. I really liked the idea of a fruity frosting and I can say assuredly that it did not disappoint. I wanted to make a variation of the Strawberry Buttercream recipe and I thought maybe chocolate and blackberries belonged together even though I had no evidence about this being a good partnership. Judging by the fact that Ann ate four cupcakes in a day, I think it can be called a success.
I started with my go-to Devil's Food cake recipe, courtesy of Gourmet magazine. I halved the recipe thinking I would end up with 12 cupcakes but instead I got 16, which, you know, worse things could happen.
I then altered the Strawberry Buttercream recipe by halving the amounts, substituting seedless blackberry jam for the strawberry jam, and garnishing each cupcake with a plump, pretty blackberry.
A few things to note: I had an enormous amount of frosting leftover so even though I did cut the recipe in half, it was still a lot, definitely enough for 2 dozen cupcakes or more. I made the mistake of trying to watch the Lost season finale while making the buttercream and, well, there's a bit of science involved with a buttercream frosting and so it didn't set up as much as it should have, and did, the first time I made this. Focus is key, apparently.
For the Devil's Food Cake Recipe, click here.
For the Buttercream recipe, click here.