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BLACKBERRY CHAMPAGNE CUPCAKES
Nb persons: 24
Yield:
Preparation time:
Total time:
Source: Duncan Hines
| Each blackberry-filled cupcake is topped with fluffy blackberry-champagne icing. Cake: 1 Duncan Hines Classic White Cake Mix | |
| 1 | egg |
| 3 tablespoons | oil |
| 1 1/3 cups | champagne |
| 2 6-ounce packages | blackberries |
| Frosting: | |
| 1 cup | shortening |
| 4 cups confectioner’s sugar | |
| 2 1/2 tablespoons | champagne |
| 1/4 cup | blackberry jam |
Preheat the oven to 350°F. Line 24 muffin cups with paper liners in each cup.
In large mixing bowl, use a hand or stand mixer to beat cake mix, egg, oil, and champagne on low speed until blended. Increase speed to medium and beat an additional minute.
Evenly fill the muffin cups with cake batter. Top each batter-filled muffin cup with one blackberry. Bake 20 to 22 minutes, until cupcakes are lightly golden and a toothpick inserted in center comes out clean. Remove from oven and place on a wire rack to cool.
To prepare frosting, combine shortening, champagne, and blackberry jam in a medium mixing bowl. Beat with hand or stand mixer on low speed until creamy. Add confectioner’s sugar, one cup at a time, and beat on high speed until light and fluffy (about 3 to 4 minutes).
Use a knife to spread frosting over cooled cupcakes, or use a pastry bag to pipe frosting onto each cupcake. Top each frosted cupcake with one blackberry.
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