Source: Parents Magazine

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Recipe Summary test

prep:
15 mins
bake:
18 mins
chill:
1 hr
total:
1 hr 33 mins
Servings:
24
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare cake mix according to package directions, making 24 2 1/2-inch cupcakes; cool completely.

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  • Puree 1 cup of the blackberries in a food processor or blender. Pour puree into a bowl through a fine mesh sieve to remove seeds. You may need to work puree with a spatula to help it through the sieve.

  • In a large mixing bowl cream the butter with an electric mixer on medium to high speed until it is light and fluffy, about 2 minutes. Add the strained blackberry puree, 3 cups of the powdered sugar and the salt. Beat on low until sugar begins to incorporate into the butter, then increase speed to medium-high to thoroughly mix. Add the remaining powdered sugar, a little at a time, until frosting reaches your preferred consistency.

  • Use a large star tip to pipe the frosting onto prepared cupcakes. Chill for 1 hour. Top each with a blackberry.

Nutrition Facts

299 calories; fat 14g; cholesterol 48mg; saturated fat 6g; carbohydrates 42g; mono fat 4g; poly fat 3g; trans fatty acid 1g; sugars 33g; protein 2g; vitamin a 255.8IU; vitamin c 1.9mg; niacin equivalents 0.1mg; folate 2.5mcg; sodium 169mg; potassium 17mg; calcium 45mg; iron 0.6mg.
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