BLACKBERRY BRANDY CUPCAKES
My daughter Taylor made these amazing cupcakes! Mmmm...
Provided by Lauren Conforti @Hutt5asl
Categories Cakes
Number Of Ingredients 16
Steps:
- Preheat oven to 350F. Line a cupcake/muffin pan with cupcake liners (Optional)
- Whisk together the flour, baking powder, baking soda and salt. Set aside.
- Crack the eggs into a bowl and whisk them for roughly 10-20 seconds.
- Add the sugar and continue whisking for 20-30 seconds
- Add the vanilla and the oil to the mixture and whisk until thoroughly mixed
- Slowly add half of the flour mixture. After that is completely mixed, add half of the buttermilk, then the rest of the flour, and then the rest of the buttermilk.
- Pour the brandy into a saucepan and heat until boiling. Let boil for 20-30 seconds and then remove from heat. Pour into batter and stir well.
- Continue mixing the batter until completely combined and smooth. The batter should be thin. Pour the batter into the pans, filling until about 1/2 full.
- Bake for 12-14 minutes, or until an inserted toothpick comes out clean. Take them out, and set them out to cool. Now you start your icing.
- Icing Directions:
- Cream the butter or margarine in a bowl. Gradually add 2 cups of the confectioners' sugar, and mix completely.
- Slowly add the milk, and then stir in the brown sugar and remaining confectioners' sugar.
- If you want a thinner consistency, add some more milk. If you want thicker, add more confectioners' sugar.
- By this point, the cupcakes should be completely cooled. Now you just ice them and serve!
BLACKBERRY BRANDY
Last summer was a wonderful year for blackberries (probably due to the rainy summer!) and the brambles at my local secret location produced a bumper crop. I found this recipe when doing a general trawl of the internet for blackberry recipes; it was on the BBC Food website (shown as a variation under a recipe for Sloe Gin!). As we had picked so many blackberries I thought I'd give blackberry brandy a go. I was so pleased that I did as the finished result was absolutely wonderful. There are a few recipes posted on Recipezaar that use blackberry brandy, so you can enjoy this brandy in one of these or simply drink it on its own (slowly and savouring every drop!), as we do. Although I used fresh blackberries, I reckon that frozen ones will work just as well. Cooking time is steeping time!
Provided by Mrs B
Categories Beverages
Time P1m30DT10m
Yield 1 litre
Number Of Ingredients 3
Steps:
- Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
- Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
- Seal the jars tightly and shake them well.
- Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
- When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.
Nutrition Facts : Calories 3849.8, Fat 2.2, SaturatedFat 0.1, Sodium 13.9, Carbohydrate 270.4, Fiber 24.1, Sugar 248.8, Protein 6.3
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