Description
Indulgent purple velvet cupcakes bring Southern charm to dessert tables with rich cocoa and vibrant lavender hues. Silky cream cheese frosting crowns these delightful treats, ensuring you savor each luxurious bite of this modern twist on classic red velvet.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups (190 grams) all-purpose flour
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1/2 cup (120 milliliters) vegetable oil
- 1/2 cup (120 milliliters) buttermilk
Flavor and Color Enhancers:
- 1/4 cup (25 grams) unsweetened cocoa powder
- 1 teaspoon (5 milliliters) vanilla extract
- Purple food coloring
- 1/4 teaspoon (1.25 grams) salt
- 1/2 teaspoon (2.5 grams) baking soda
Frosting Ingredients:
- 1/2 cup (115 grams) unsalted butter, softened
- 2 1/2 cups (300 grams) powdered sugar, sifted
- 1/2 cup (about 70 grams) fresh blackberries, cooked and mashed to a puree
- 1 teaspoon (5 milliliters) vanilla extract
- 1/4 cup (60 milliliters) heavy cream, whipped to stiff peaks
Instructions
- Prepare the oven at 350F (175C) and arrange paper liners in a cupcake tin.
- Combine all dry ingredients – flour, sugar, cocoa powder, baking soda, and salt – in a mixing bowl.
- Whisk together vegetable oil, buttermilk, eggs, and vanilla extract in a separate container.
- Merge wet and dry mixtures, stirring until just incorporated without overmixing.
- Introduce purple food coloring, blending thoroughly to create an even lavender hue.
- Distribute batter into cupcake liners, filling each approximately two-thirds full.
- Bake for 18-20 minutes, checking doneness by inserting a toothpick that emerges clean.
- Transfer cupcakes from oven and allow complete cooling before frosting preparation.
- Simmer blackberries in a saucepan over medium heat, mashing to create a smooth puree.
- Strain blackberry mixture if desiring a seedless consistency, then cool completely.
- Beat butter until creamy and light, gradually incorporating powdered sugar.
- Fold cooled blackberry puree and vanilla extract into the buttercream until uniformly blended.
- Whip heavy cream to stiff, structured peaks in a separate bowl.
- Gently integrate whipped cream into blackberry buttercream, maintaining a silky texture.
- Apply frosting using a star-tipped piping bag, covering each cooled cupcake.
- Embellish with a fresh whole blackberry atop each decorated cupcake.
Notes
- Customize the color intensity by adjusting the amount of purple food coloring to create a deeper or lighter purple shade.
- Use room temperature ingredients like eggs and buttermilk to ensure smoother batter mixing and more consistent cupcake texture.
- Replace buttermilk with a dairy-free alternative like almond milk mixed with apple cider vinegar for a vegan-friendly version of the recipe.
- Strain the blackberry puree thoroughly to create a silky-smooth frosting without seeds, ensuring a refined and elegant final presentation.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 283 kcal
- Sugar: 26 g
- Sodium: 114 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 39 mg