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Purple Velvet Cupcakes

Indulge in Irresistible Purple Velvet Cupcakes finished dish
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These Purple Velvet Cupcakes are a delightful twist on the classic red velvet, featuring a rich purple hue and topped with a creamy blackberry buttercream frosting. Perfect for celebrations or a sweet treat, these cupcakes are sure to impress with their vibrant color and delicious flavor.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 teaspoon (2.5g) baking soda
  • 1/4 teaspoon (1.25g) salt
  • 1/2 cup (120ml) vegetable oil
  • 1/2 cup (120ml) buttermilk
  • 2 large eggs
  • 1 teaspoon (5ml) vanilla extract
  • Purple food coloring (adjust to desired shade)
  • 1/2 cup (115g) unsalted butter, softened
  • 2 1/2 cups (300g) powdered sugar, sifted
  • 1/2 cup (about 70g) fresh blackberries, cooked and mashed to a puree
  • 1 teaspoon (5ml) vanilla extract
  • 1/4 cup (60ml) heavy cream, whipped to stiff peaks

Instructions

  1. Preheat the oven to 350°F (175°C) and line a cupcake tin with paper liners.
  2. Whisk together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, combine vegetable oil, buttermilk, eggs, and vanilla extract.
  4. Gradually blend the wet mixture into the dry ingredients until just mixed.
  5. Fold in purple food coloring to achieve the desired color.
  6. Pour the batter into the cupcake liners, filling them two-thirds full.
  7. Bake for 18-20 minutes, or until a toothpick comes out clean when inserted into the center of a cupcake.
  8. Remove from the oven and allow to cool completely before frosting.
  9. In a small saucepan, cook the blackberries over medium heat until they break down. Mash the berries to create a puree and strain if preferred to remove seeds. Allow the puree to cool completely.
  10. Cream the softened butter in a bowl until it's smooth and fluffy.
  11. Gradually add the powdered sugar, continuing to beat until the frosting is light and fluffy.
  12. Stir in the cooled blackberry puree and vanilla extract until the frosting is smooth and evenly colored.
  13. In a separate bowl, whip the heavy cream to stiff peaks.
  14. Gently fold the whipped cream into the blackberry buttercream mixture until it's fully incorporated and the frosting maintains a sturdy yet creamy consistency.
  15. Once the cupcakes are cool, use a piping bag with a star tip to frost them with the blackberry frosting.
  16. Garnish with a whole blackberry.

Nutrition

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