Summary: Sometimes when you are sad and grieving and broken you need therapy. In the form of cupcakes. Since the sad thing happened, Mr Ask has fed me everything my heart desires. As I moped around, he gently asked me if I wanted to make cake. He knew that baking would lift my soul and that frosting heals most wounds. I came up with these tart-sweet beauties. Seriously, they are so pretty, with no food colour at all. If these pink swirls of blackberry buttercream can’t bring you some joy, then I don’t know what will!
- 125g butter
- 125g castor sugar
- 2 eggs
- 1 lemon, juice and zest
- 1 tblsp sour cream
- 125g plain flour
- 2 tsp baking powder
- 1/2 tsp salt
- 1 lemon, juiced
- 3/4 cup blackberries, frozen is fine
- 125g butter, softened
- 300g icing sugar
- Pre heat oven to 190C (180 fan forced). Line a 12 hole muffin tin with paper patty pans.
- Cream the butter and sugar in a mixer or with electric beaters, till pale and creamy.
- Add the eggs, zest, vanilla and milk and mix until well combined.
- Mix in flour in two batches.
- Divide evenly between the 12 patty pans and bake for 12-15 mins or until a skewer comes out clean.
- Allow to cool on a rack.
For the Icing/Frosting
- Add the lemon juice and berries to a small pan and heat on low. The aim here is to break down the berries and reduce the liquid to a syrupy consistency.
- Strain the berry mix to remove skin and seeds. You should be left with a 1/4 – 1/3 cup of reduced berry juice. If you have significantly more than that, you can reduce it further or add extra icing sugar to compensate.
- With electric beaters or a mixer beat all ingredients together for 10 mins till fluffy. Yes, it takes a while but it’s really worth it.
- Pipe on to cooled cakes. For more info on my swirl action, check this video.