If you have frozen berries, make this quick and delicious cake!
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Quick and very tasty cake with berries! Delicious and easy recipe, highly recommended!
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Baking dish: 11 * 22 cm.
Ingredients:
- 1 egg
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 80 grams of sugar (1/3 cup)
- 50 ml vegetable oil
- 40 ml milk
- 25 grams of cornstarch (2 tbsp)
- 90 grams of wheat flour (1/2 cup)
- 1 teaspoon baking powder
- 200 grams of berries (100 grams of cherries + 100 grams of blueberries)
- 1 tbsp flour
- 20 grams of granola (optional)
Bake in preheated 350°F (180°C) oven for 45 minutes.
Enjoy your meal!
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How to make my Gluten Free Blackberry Cupcakes and Blackberry Buttercream!!!
#glutenfree #glutenfreebaking #glutenfreecupcakes
Jilly G's Cookbook
Harvest Right Affiliate Link
My Gluten Free Flour Mix
Check out Azure Standard! add in my share code : JillyG1
Today I am going to show you how to make my Gluten Free Blackberry Cupcakes and Blackberry Buttercream!!
These cupcakes are perfect for spring or an Easter party!! Or anytime, really!
They do require a little planning ahead, but so worth it!!
Fresh Blackberries can be used in place of frozen, but with grocery prices, and because I am pureeing the blackberries, frozen works the best for me!
If you have any questions let me know in the comments!
Below you can find the recipe and links to the products
For the Blackberry sauce and Ermine Buttercream base:
16 oz. bag frozen Blackberries, thawed, pureed and strained
(or a total of 2 cups fruit puree, divided in half)
1 Lemon, juiced
Blackberry Sauce:
1 cup Blackberry puree
2 Tbsp Honey {4 Tbsp Sugar}
1 tsp Vanilla
In a saucepan, cook the blackberry puree and honey over medium heat until thickened and reduced by half . Stir in vanilla. When cooled, cover and chill.
Blackberry Ermine base:
1 cup Blackberry puree
2/3 cup Honey {3/4 cup Sugar}
1/4 cup White Rice Flour
1/4 tsp Salt
In the same saucepan, over medium heat, cook blackberry puree, honey, flour and salt until very thick, stirring constantly. Pour into a bowl, place plastic wrap directly on the surface. When cool, chill overnight.
For the Blackberry Cupcakes:
2 1/2 cups GF Flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
3/4 cup Butter {170 grams}
1/2 cup Honey {1 cup Sugar}
3 Eggs
1 tsp Vanilla
1 cup Kefir or Buttermilk
1/2 cup Blackberry Sauce {recipe above}
Oven 350 F. Line cupcake pans with 18 liners. Stir the dry ingredients together. Cream the butter. Add the honey and cream together with the butter. Add the eggs one at a time, mixing well after each. Add in the vanilla. Mix. Alternate the dry ingredients with the kefir. Beginning and ending with the dry ingredients. Gently fold in the blackberry sauce, making a marbled effect. Spoon into the cupcake pans, about 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes in the pans, remove to cooling racks and cool completely.
For the Blackberry Ermine Buttercream:
Blackberry Ermine base {recipe above}
1 cup Butter {227 grams}
1 tsp Vanilla
Whip the butter until light and fluffy and pale in color, about 5 minutes, scraping the bowl. Add in the blackberry base a spoonful at a time, mixing well. Mix in the vanilla. Pipe onto cooled cupcakes. Store cupcakes and any remaining buttercream in the fridge. ( I used piping tip 190 link below )
Ove glove
Cupcake pan
Kitchen aid mixer
Cooling racks
Silicone spatula
Pyrex measuring cups
Magic bullet blender
Cupcake liners
Piping bag
Piping tip
Strainer
Lemon juicer