Real Recipes From Real Home Cooks ®

blackberry brandy cupcakes

Recipe by
Lauren Conforti

My daughter Taylor made these amazing cupcakes! Mmmm...

yield serving(s)
method Bake

Ingredients For blackberry brandy cupcakes

  • 2 3/4 c
    all purpose flour
  • 2 1/2 tsp
    baking powder
  • 1 tsp
    baking soda
  • 1 tsp
  • 4 lg
  • 1 1/2 c
  • 3 tsp
    vanilla extract
  • 1 c
    vegetable or olive oil (olive will make a slightly fluffier cake; vegetable oil will make it a bit more dense)
  • 1 c
    buttermilk (or, alternatively, 1 cup milk with 1 tsp white vinegar. allow to sit for at least 5 minutes after mixed.)
  • 1 c
    blackberry brandy
  • 1/2 c
    or 1 stick of butter (or margarine)
  • 3 c
    confectioners’ sugar
  • 1 c
    dark brown sugar
  • 1/4 c

How To Make blackberry brandy cupcakes

  • 1
    Preheat oven to 350F. Line a cupcake/muffin pan with cupcake liners (Optional)
  • 2
    Whisk together the flour, baking powder, baking soda and salt. Set aside.
  • 3
    Crack the eggs into a bowl and whisk them for roughly 10-20 seconds.
  • 4
    Add the sugar and continue whisking for 20-30 seconds
  • 5
    Add the vanilla and the oil to the mixture and whisk until thoroughly mixed
  • 6
    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.
  • 7
    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.
  • 8
    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.
  • 9
    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.
  • 10
    Icing Directions:
  • 11
    Cream the butter or margarine in a bowl. Gradually add 2 cups of the confectioners’ sugar, and mix completely.
  • 12
    Slowly add the milk, and then stir in the brown sugar and remaining confectioners’ sugar.
  • 13
    If you want a thinner consistency, add some more milk. If you want thicker, add more confectioners’ sugar.
  • 14
    By this point, the cupcakes should be completely cooled. Now you just ice them and serve!

Categories & Tags for Blackberry Brandy Cupcakes: