Blackberry Brandy Cupcakes
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Family Tested & Approved
FOR THE CUPCAKES:
all purpose flour
vegetable or olive oil (olive will make a slightly fluffier cake; vegetable oil will make it a bit more dense)
buttermilk (or, alternatively, 1 cup milk with 1 tsp white vinegar. allow to sit for at least 5 minutes after mixed.)
FOR THE ICING:
or 1 stick of butter (or margarine)
Preheat oven to 350F. Line a cupcake/muffin pan with cupcake liners (Optional)
Whisk together the flour, baking powder, baking soda and salt. Set aside.
Crack the eggs into a bowl and whisk them for roughly 10-20 seconds.
Add the sugar and continue whisking for 20-30 seconds
Add the vanilla and the oil to the mixture and whisk until thoroughly mixed
Slowly add half of the flour mixture. After that is completely mixed, add half of the buttermilk, then the rest of the flour, and then the rest of the buttermilk.
Pour the brandy into a saucepan and heat until boiling. Let boil for 20-30 seconds and then remove from heat. Pour into batter and stir well.
Continue mixing the batter until completely combined and smooth. The batter should be thin. Pour the batter into the pans, filling until about 1/2 full.
Bake for 12-14 minutes, or until an inserted toothpick comes out clean. Take them out, and set them out to cool. Now you start your icing.
Cream the butter or margarine in a bowl. Gradually add 2 cups of the confectioners’ sugar, and mix completely.
Slowly add the milk, and then stir in the brown sugar and remaining confectioners’ sugar.
If you want a thinner consistency, add some more milk. If you want thicker, add more confectioners’ sugar.
By this point, the cupcakes should be completely cooled. Now you just ice them and serve!