Blackberry and white chocolate cupcakes – Shakers & Bakers – Simthandile Witbooi (15) and Rachel van Greunen (15)

  • _mg_2974150g self-raising flour, sifted
  • Pinch of salt
  • 1 tsp baking powder
  • 75g ground almonds
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lemon
  • 175g castor sugar
  • 175g unsalted butter, soft, in small pieces
  • 3 eggs, lightly beaten
  • 150g blackberries

For the buttercream:

  • 200g white chocolate, finely chopped
  • 200g butter, soft

To decorate:

  • Handful of blackberries


  1.  Preheat oven to 180 degrees C
  2. Line cupcake tray with paper cases
  3. Sift flour, salt and baking powder into a bowl
  4. Add ground almonds, vanilla, lemon zest, sugar, butter and eggs and beat until well mixed
  5. Gently fold in the blackberries
  6. Bake for 15 to 20 minutes till cakes are golden and done
  7. To make the buttercream, melt chocolate in a bowl over a pot of simmering water. Once melted remove from the heat
  8. Mix the butter till light and fluffy
  9. Slowly add the cooled, melted chocolate
  10. Chill slightly then whisk to thicken
  11. Pipe buttercream onto cooled cupcakes and top with blackberries.

Serve. Enjoy! Yum.Me!


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