The other day my grandmother turned 90 (!) and threw a large party for friends, family and neighbours who live nearby. Turns out grandma is quite the popular one, over 70 people turned up to the party!
Luckily they had hired a catering firm to take care of all the food, and I have to say they were really great. I was happily surprised by the veggie dishes they served, and it made me fantasize about what I would serve if I ran a catering firm. One of the sweets would definitely be these cute little cupcakes – perfect for weddings and birthday parties!
Blackberry Cupcakes
2015-12-09 17:04:53
Yields 12
Muffin base
- 1 cup flour
- 2 tsp baking powder
- 1 pinch salt
- 1/2 cup sugar
- 1/4 cup oil
- 3/4 cup soy milk
- 1 tsp vanilla
- ½ tbsp apple cider vinegar
- 1/2 cup blackberries, optional
Frosting
- 100g / 3.5 oz non-dairy butter
- 100g / 3.5 oz Sour Supreme
- 1 cup icing sugar
- about 5 blackberries
Muffins
- Preheat the oven at 180°C/356 F and place muffin cups in a muffin tray.
- Combine dry ingredients in a bowl.
- Whisk the wet ingredients (oil, soy milk, vanilla, vinegar) in a large bowl, add the dry mixture and stir to combine (be careful not to over mix). If you want you can even add some blackberries to the muffin mixture.
- Pour the batter in the muffin tins and bake in the oven for 25-30 minutes. Let cool completely. In the meantime, prepare the frosting.
Frosting
- Mash blackberries and press through a sieve so you get 1 tbsp of juice.
- Mix butter and icing sugar until fluffy with an electric mixer. Add Sour Supreme and continue mixing. Add the juice and mix to a smooth mixture. Add more icing sugar if the mixture is too runny. Decorate on top of cupcakes.
Sofia von Porat https://sofiavonporat.com/
2 Comments
M
March 25 at 8:43 pmWhen u mean sour supreme did u mean sour cream?
Tracy W
May 10 at 11:41 pmWhat is sour supreme? What type of Vegan butter do you use? I’ve tried a couple of vegan icings that melt very quickly so additional information would be helpful.