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beer braised chicken thighs, lemony potato rounds, green beans
Cajun shrimp fettucine alfredo, broccoli
General Tso's Chicken, white rice, broccoli
corn chowder with avocado and lime, short rib empanadas
salsa verde chicken salad
Hawaiian chicken sandwiches, sweet potato fries
veal scallopine with mushrooms and madeira, mashed potatoes, asparagus

Wednesday, April 20, 2011

Blackberry Chocolate Cupcakes

Blackberry Chocolate CupcakesMy favorite way to eat blackberries is over vanilla ice cream, giving it a really good stir to break up the berries and turn the ice cream the most beautiful shade of purple. The blackberries have a very similar effect on cream cheese frosting and they are made even more decadent with the addition of a chocolate cupcake. Blackberries are probably my most favorite of all berries, anyone know anywhere near Houston where they can be picked? Even though the berries I have been getting at the grocer have been sweet and delicious, I imagine fresh picked would be amazing.
Blackberry Cream Cheese Frosting
frosts one cake or 24 cupcakes

1 cup fresh blackberries
1 tablespoon sugar
¼ cup butter, softened
8 ounces of cream cheese, softened
4 ½ cups of confectioners sugar

In a mini-chop or blender, blend blackberries and the tablespoon of sugar. Strain the blackberry mixture over a fine mesh sieve to remove the seeds. Cream the butter and cream cheese, add the confectioners sugar 1 cup at a time, adding the blackberry puree halfway through.

Chocolate Cupcakes
makes two dozen

2 cups sugar
1 ¾ cups flour
¾ cup cocoa
1 ½ teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
2 eggs
1 cup milk
½ cup vegetable oil

2 teaspoons vanilla extract
1 cup boiling water

Heat oven to 350 degrees. Line muffin cups (2 ½ inches in diameter) with paper liners.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes. Stir in boiling water (batter will be thin).

Fill cups ¾ full with batter. Bake 25-28 minutes.

Adapted from Hershey’s Perfectly Chocolate Cake
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6 comments:

Cart Ridge said...

What a neat post! Looking forward for more post from you. Thank you for sharing!

Kimberly said...

Oh goodness! That looks so decadent, and the frosting is so creamy... I will have to make these!

living eventfully said...

you had me at cream cheese... ;-)

charlotteL said...

http://blackberriesofhouston.com/

charlotteL said...

one more
http://www.kingsorchard.com/

The Rogerson Family said...

My family owns this one. http://www.pickyourown.org/neals/nealshomepage.php

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