Blackberry Icing For Cupcakes – a delicious recipe with white cake, eggs, oil, water, fresh blackberries, blackberries. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
2
Puree 1 cup of blackberries in food processor or blender. Pour through a fine-mesh sieve to remove seeds. Work through with a spatula if needed.
3
In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
4
Add blackberry puree, 3 cups of powdered sugar, and salt. Beat on low until sugar incorporates into the butter, then increase speed to medium-high to mix.
5
Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
6
Pipe onto cupcakes using a large star tip.
7
Top each with a blackberry.
8
Chill for at least 1 hour. (Good served cold!).
1242
kcal
Calories
73
g
Fat
144
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (18 ounce) package white cake mix or (18 ounce) package yellow cake mix, 3 eggs (or as called for by your cake mix), 1/3 cup oil (or as called for by your cake mix), 1 1/3 cups water (or as called for by your cake mix), and more.
Yes, Blackberry Icing For Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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