It is blackberry season here in Australia, and it is a daily practice of mine to go for an early morning walk to harvest the sweet juicy fruit on the vines growing around town. Even through the blackberry bush is a noxious weed here, I am (perhaps a little selfishly) grateful that i get to pick this amazing little fruit for free, and show my children how to harvest natures bounty when you find. There is a lot to be said for picking fruit from nature. It is not just about the actual enjoyment, the berry stained hands or the connection to where our food grows- but the deliberate attention to picking food from where it comes from in order to cut down on plastic waste. It blows me away how easily we pick up a punnet of berries (for example) from the supermarket over taking 10 minutes to pick them from our fence out the front.

Anyway.

I hope you enjoy this simple yet delicious recipe. All of the ingredients should already be in your pantry, but you can substitute blackberries for whatever berry you have on hand.

 

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Chocolate cupcakes with blackberry butter cream frosting

  • Author: Panaceas Pantry

Scale

Ingredients

For the cupcakes

1/2 cup soy milk (or preferred plant based milk)
1 tsp apple cider vinegar
1/2 cup light-flavoured oil
3/4 cup coconut sugar
1 tsp pure vanilla extract
1 cup (125g) plain flour
1/3 cup raw cacao powder
1 tsp baking powder
1/2 baking powder
1/4 tsp salt

Frosting

50g vegan butter
1/2 cup powdered, organic sugar
2 tsp pure vanilla extract
1/4 cup blackberries


Instructions

1. Preheat the oven to 180 degrees C. Line a 6 muffin tray with patty pans.

2. In a small mixing bowl, mix milk and vinegar and set aside for 5 minutes to create a buttermilk. Once thickened, add oil, sugar and vanilla and whisk to combine. Ste aside.

3. In a second, large mixing bowl sift in dry ingredients. Mix well, then pour in wet ingredients. Fold until it just comes together then spoon into patty pans until 3/4 full. Bake for 16-20 mins, or until an inserted skewer comes out with only a few crumbs.

4. Allow cupcakes to cool 5 mins before turning onto a wire rack. Allow to cool completely before icing.

5. MAKE BUTTERCREAM. add all ingredients to a small mixing bowl. Using an electric beater, whip for a few minutes or until light and fluffy. Pipe onto cold cupcakes and enjoy!


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