The Story:
These cupcakes at the wedding were probably the biggest hit. The color scheme of the whole night was purple, so these beauties fit right in, and who could say no to a beautiful blackberry atop a cupcake anyway?
Vanilla Cake
1 cup butter
1 ½ cup sugar
2 eggs
4 egg whites
1 TB + 1 teaspoon vanilla
3 1/3 cup flour
1 teaspoon baking soda
½ teaspoon baking powder
1 teaspoon salt
1 cup sour cream
1/3 cup buttermilk
White Chocolate Ganache
1/3 cup white chocolate chips
2-4 tablespoons heavy cream
Blackberry Buttercream
1 cup butter
4 cups powdered sugar
1 tablespoon milk
4 tablespoons blackberry puree
Blackberry Orange Sauce:
1 cup fresh or frozen blackberry puree
1/8 cup water
½ cup orange juice
¼ cup + 2 tablespoons sugar
1 ½ tablespoons cornstarch
1/8 cup cold water
pinch cinnamon
Directions:
1. Preheat oven to 375 and line muffins pans with cupcake liners (yields 24)
2. Beat butter and sugar until light and fluffy.
3. One slow, add eggs/egg whites one at a time until well combined. Add vanilla.
4. In a separate bowl, sift flour, baking soda, baking powder and salt together.
5. Add 1/3 of the dry ingredients, then buttermilk, then another 1/3 dry, sour cream, then last 1/3 dry. Make sure to let fully mix between each addition.
6. Fill cupcake liners ¾ full and bake for 18-21 minutes, or until and inserted knife or toothpick comes out clean.
7. White Chocolate Ganache: On the stove or in the microwave, heat white chocolate chips and heavy cream until melted while stirring, be careful not to heat too fast or it will burn. Add more cream if you want it to be thinner.
8. When cupcakes are cooled, dip the tops in the ganache and wait for the chocolate to set before piping. (I will dip one cupcake, and wait a few minutes to make sure my ganache is cooled/thick enough so it doesn’t run off the side of the cupcake as well.)
9. Blackberry Buttercream: Beat butter, powdered sugar, milk and blackberry puree (puree should be strained to remove all seeds) for 2-3 minutes. (If too thick—add more milk or puree, if too thin—add more powdered sugar.)
10. Blackberry Orange Sauce: In a saucepan over medium heat, combine puree (strained), 1/8 cup water, orange juice and sugar. Stir while bringing to a boil. In a small bowl, mix together cornstarch. Slowly add the cornstarch mixture while stirring, and let simmer until sauce is thick enough to coat the back of a metal spoon. Remove from heat and add cinnamon. (You will have extra sauce, so use it on pancakes or waffles!)
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These look beautiful! Where did you get the liners?
I have a blackberry tree at home, in spring (now is winter here) we use to have a lot of blackberries at home and I had no more ideas what else to do with the fruits, now I have a new option.
Thanks for sharing…!!!
Mandy, the bride bought the liners. They came in small packages with other purple liners. I believe she got them at Michael's. Good luck!
Fantasticno, mnogo mi se dopada tvoj blog, predivan je, cesto ga posecujem i divim se :)))
This is a gorgeous spread!
So pretty! Beautiful photos as always!
Oh my gosh! These look amazing!
Buzzed ya!
So Cute and they look yummy! 🙂
Those look beautiful! Oh my goodness. And I love the flavors!
Oh wow! I bet the wedding guests loved these!
Love how you dip the tops of the cupcakes! I made these last weekend and they were a huge hit!!
Oh my goodness! I've been devouring your blog! Your cupcakes look AMAZING! And your cookie, and doughnuts also look fantastic! The photos you take of your glorious creations are fabulous!
xoxo
Love your blog….thanks for taking the time to share this with us !!! They are fabulous !!
I have fallen in love with your blog. I can't wait to get started on some new cupcakes!
Wonderful Ideas, so talented!
Made it tonight. Amazing! You were right about waiting for the ganache to set. Frosting slid right off the first one. The sauce was perfect. Hated straining the blackberry purée so I’ll have to find some already prepared. Any suggestions where I can find that?
Glad they turned out well! I’m not sure where you can get the puree already strained, sorry.
They look perfect! Sometimes I am really a little stupid with toppings and frostings but I have to try yours. Maybe this time it works?
these we sooooo good! i had to blog about them too! http://elisaingram.com/blackberry-white-chocolate-cupcakes/
I got your blackberry vanilla white chocolate recipe out of your book and it’s a little bit different than this recipe above. One main difference is your book has you add a cup and a half of fresh blackberries to the batter, where this one does not. Which version do you think is better? I’m making these day for mothers day and I really want them to be perfect 🙂
I like the fresh berries in the batter, it just makes them seem fancier and I like the color the berries give the cake
Lizzy,
I found this recipe after going through your entire site!! I am going to try the cake portion of this recipe. Do you think the cake is very moist with the addition of the sour cream and buttermilk?
Oh yes! It’s much better with sour cream and buttermilk!
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