Purple Velvet Cupcakes
Purple velvet cupcakes are a colorful twist on the classic red velvet, offering a moist texture and rich flavor. With options for customization and healthier versions, these cupcakes are perfect for any celebration or occasion.
Ingredients
- 125 g Perfection Blackberries
- ½-1 tsp purple Americolor food gel see tip
- 1 tsp white vinegar
- 125 g butter at room temperature
- ⅔ cup 160g caster sugar
- 3 tsp cocoa powder
- 2 eggs
- 1 ½ cups 225g self-raising flour
- 100 ml buttermilk
- ICING
- 500 g cream cheese chopped, at room temperature
- 100 g butter chopped, at room temperature
- 2 cups 300g icing sugar mixture
- 2-4 drops purple food gel
Instructions
STEP 1
- Preheat the oven to 180°C (fan-forced). Line 12 muffin holes with paper cases.
STEP 2
- Set aside 12 small blackberries. Crush the remaining blackberries on a plate using a fork. In a small bowl, combine the food color and vinegar, stirring until smooth.
STEP 3
- Cream the butter and sugar with hand beaters until light and creamy. Add the purple vinegar mixture and beat until well combined. Add the cocoa powder and beat until smooth. Add the eggs one at a time, beating well after each addition. Stir in half of the flour, followed by half of the buttermilk. Repeat with the remaining flour and buttermilk. Fold in the crushed blackberries. Divide the batter evenly between the 12 paper cases (about ¼ cup per cake).
STEP 4
- Bake for 20-25 minutes, or until a skewer inserted into the center comes out clean. Let the cupcakes stand in the pan for 5 minutes, then transfer to a wire rack to cool completely.
STEP 5
- For the icing, beat the cream cheese and butter with a hand mixer until combined. Add the icing sugar and beat on low speed until smooth. Add the purple food color and beat until evenly distributed.
STEP 6
- Pipe the icing onto the cakes using a 13mm star nozzle. Top with the reserved blackberries. Serve.