Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Blackberry and Apple Cupcakes

Blackberry-and-Apple-Cupcakes

Bramble (or blackberry) and apple is such a classic combination, I thought it ought to be tried in cupcake form. I’ve been wanting to make something along these lines for a long time. My vision was for a bright purple blackberry icing and green cupcake cases to represent the apple part of the sponge. The trouble was, where to find some decent off road blackberries? There seemed to be a sad lack of them around us. Eventually, a trip was made to my mother’s garden where I was not only able to find an abundance of juicy ripe blackberries but also to forage a load of windfall apples. I was purple stained but happy, and my idea was finally able to come to fruition.

Blackberry Ginger Chocolate

As it happened, I had a bar of blackberry and ginger chocolate sent from Elizabeth Shaw to try and it was just begging to go into the mix. The 57% cocoa solids dark chocolate bar was quite scrumptious in its own right, with an authentic blackberry aroma and flavour. It contains flecks of ginger and blackberry which give a pleasant grainy crunch. Surprisingly, given how prolific blackberries are in the UK, this is the first bar of blackberry flavoured chocolate I’ve ever come across; I found the combination worked very well.

Blackberry Apple Chocolate Cupcakes

These weren’t as visually stunning as I was hoping, but I wasn’t too disappointed either. The blackberry frosting was divine and I very greedily and somewhat naughtily polished off the substantial remains left in the bowl after icing. It tasted of blackberries with a lovely smooth creamy mouth feel. The cakes were also very good, moist and flavoursome. As I’d hoped, the blackberry and ginger chocolate worked particularly well in these bakes.

Blackberry and Apple Cupcakes
Yields 12
An apple and chocolate chip sponge topped off by blackberry cream cheese icing, these are perfect autumnal fare. The icing makes a generous amount, so use half the quantities if a less lavish topping is required. For something a little less extravagant, you can of course leave out the chocolate.
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Cook Time
20 min
Cook Time
20 min
Ingredients
  1. 100g Unsalted butter
  2. 140g Golden caster sugar (I used my vanilla sugar)
  3. 2 large Eggs
  4. 1/2 tsp Vanilla extract (only use if not using vanilla sugar
  5. 225g Flour (half wholemeal, half white)
  6. 1 tsp Baking powder
  7. 75 ml Buttermilk or yogurt (I used sour milk)
  8. 3 (about 300g) Windfall apples ā€“ peeled, cored and finely chopped or grated
  9. 50g Dark chocolate ā€“ chopped (I used blackberry & ginger)
  10. 100g Unsalted butter
  11. 150g Golden icing sugar
  12. 100g Cream cheese ā€“ drained of any liquid
  13. 100g Blackberries + 12 to decorate
Instructions
  1. Cream the butter until very light and fluffy.
  2. Beat in the eggs (one by one) and vanilla extract if using.
  3. Sift in the flour and baking powder and stir in.
  4. Add the buttermilk, yogurt or sour milk and stir gently.
  5. Add the apple and chocolate pieces and stir gently until just incorporated.
  6. Spoon into 12 cupcake cases and bake at 180Ā°C for about 20 minutes or when well risen and golden. Turn out onto a wire rack to cool.
  7. Simmer the blackberries in a pan with no added water for a few minutes until juicy. Mash and push through a sieve to extract as much juice as possible. Leave to cool.
  8. Cream the 2nd lot of unsalted butter with the icing sugar until very light and fluffy.
  9. Briefly beat in the cream cheese until just incorporated.
  10. Stir in the cooled blackberry juice until just incorporated, or leave streaky if desired. Spread onto the cooled cupcakes and top with a blackberry.
Tin and Thyme http://tinandthyme.uk/

Elizabeth over at Elizabeth’s Kitchen Diary has introduced a new food blogging challenge and one that is very close to my heart – Shop Local. Whilst it’s a sad fact that cocoa doesn’t grow in Cornwall, lots of other things do and I’m lucky enough to live in an area where I can buy local eggs from free range chickens and ducks, organic milk from Helsett Farm and also wholemeal flour from Cotehele Mill. All of these were included in my cupcakes, so I’m happy to be able to partake and help promote some of my local producers.

I am entering this into Four Season’s Food where the theme this month is Sliding into Autumn. It doesn’t get more end of summer, early autumn than a good blackberry and apple bake I reckon. This challenge is hosted by Anneli of Delicieux and Louisa of Chez Foti.

Apples are the chosen ingredient for this month’s Feel Good Food from Victoria of A Kick at the Pantry Door, so these cupcakes are winging their way in that direction too.

Another challenge hosted by Elizabeth’s Kitchen Diary but created by Turquoise Lemons is the No Waste Food Challenge. Where to start? The blackberries I picked needed using up asap before going off and the windfalls were starting to bruise so needed using up too. The chocolate has been waiting a very long time for just the right opportunity but was definitely ready for consumption.

As the theme for this month’s Calendar Cakes is Cupcakes, I am sending these in the direction of Laura Loves Cakes and Dolly Bakes.

I’m also adding this to Bake Fest, a monthly celebration of baking from Vardhini of Cooks Joy and hosted this month by Marija of Palachinka Food & Travel.

 
 
 
 
GBBR LogoAnd two years later, I am entering this into The Great British Blackberry Recipe Round Up over at Farmersgirl Kitchen and Lavender and Lovage.

Comments

  1. Leave a Reply

    Katie
    8th September 2013

    Fabulous flavours, fabulous presentation and fabulous colour to that blackberry icing.

  2. Leave a Reply

    Angie Schneider
    8th September 2013

    These cupcakes look so adorable, Choclette. I have never tried the combo of blackberry and apple..and I love the idea.

    • Leave a Reply

      Choclette
      8th September 2013

      Thank you Angie, the combination is a British classic at this time of year. Blackberry and apple crumble is pudding that abounds at this time of year and I have just made blackberry and apple jelly.

  3. Leave a Reply

    Christian Halfmann
    8th September 2013

    The icing looks really gorgeous and I immediately would like to eat one of those cupcakes. The last time I saw blackberries in an overabundant way was along the South West Coastal path. A lady was there picking some with her son in law.

    • Leave a Reply

      Choclette
      8th September 2013

      The coast path is often a good place to gather them Chris. This year they have been fantastic, really big and juicy, but it’s not always easy to find good off road places to pick them. I’ve just made blackberry and apple jelly, so I feel I’ve managed a decent harvest.

  4. Leave a Reply

    Elizabeth S
    8th September 2013

    What a beautiful, delicious sounding cupcake! Blackberry and apple are a fantastic combination and just look at the colour of that icing! Stunning! Thank you for sharing your recipe with Shop Local and the No Waste Food Challenge!

    • Leave a Reply

      Choclette
      8th September 2013

      Thanks Elizabeth. I’m not known for subtlety when it comes to colours – the more vibrant the better šŸ™‚

  5. Leave a Reply

    The Caked Crusader
    8th September 2013

    Lovely cakes – I think this has been an incredible year for blackberries; my mother in law has them growing in her garden and I’ve made some lovely fools

    • Leave a Reply

      Choclette
      8th September 2013

      I’ve never seen them quite as prolific and large as this year and they seem to taste better too.

  6. Leave a Reply

    hungryhinny.com
    8th September 2013

    The icing on these is gorgeous! I haven’t seen that many blackberries around here this year, but I’ve just come back from Wales with a huge haul of both blackberries and apples – I think a crumble is on the cards for tomorrow night! šŸ™‚

    • Leave a Reply

      Choclette
      9th September 2013

      Crumble sounds fab Nat. I ended up using mine to make blackberry and apple jelly. If I’ve got time to go out gathering more, I think a crumble will need to be made.

  7. Leave a Reply

    belleau kitchen
    8th September 2013

    oh my god WHAT!!!… they look amazing!… were they a little tart? I love the tartness of blackberries that work so well with apples.. these do look heavenly… we have SO many blackberries around us this year, you’re welcome to come up and forage near me!

    • Leave a Reply

      Choclette
      9th September 2013

      Thank you Dom šŸ™‚ Tart fruit works brilliantly in baking I reckon, but these blackberries were mostly sweet and juicy.

  8. Leave a Reply

    vohnmcg.com
    8th September 2013

    Oh yum – they look delicious – and healthy too with all that fruit! šŸ˜‰

    • Leave a Reply

      Choclette
      9th September 2013

      Thanks Vohn and yes indeed, it’s always good to believe cakes are healthy šŸ˜‰

  9. Leave a Reply

    Jo
    8th September 2013

    I disagree, I think they look VERY visually attractive Choclette! The icing in particular sounds absolutely delicious.

    • Leave a Reply

      Choclette
      9th September 2013

      Oh thank you Jo, that’s very kind of you and much appreciated. Always good to have second opinions.

  10. Leave a Reply

    Kath
    9th September 2013

    I think they look very good indeed. I love the shocking pink and no food colouring needed. They are a very good idea. Again, I wish I could reach into the screen and grab one.

    • Leave a Reply

      Choclette
      9th September 2013

      I just love gaudy colours and if I can get them into my baking naturally, I will try my best to do so. There are still two left if you’re quick Kath šŸ˜‰

  11. Leave a Reply

    Alida
    9th September 2013

    I went blackberry picking over the weekend. I love your beautiful cupcakes with fresh and seasonal fruit. And the colours are amazing! Ciao!

    • Leave a Reply

      Choclette
      9th September 2013

      Thank you Alida – looking forward to finding out what you do with your blackberries.

  12. Leave a Reply

    Anneli (Delicieux_fr)
    9th September 2013

    Your frosting is an amazing colour and looks so creamy and smooth! These little cupcakes have a truly delicious sounding combinations of flavours and I love the ginger in there too coming from the chocolate. They are a perfect little Autumnal treat! Thanks for entering them into Four Seasons Food xx

    • Leave a Reply

      Choclette
      9th September 2013

      Thanks Anneli – these were good, but the icing was the best part.

  13. Leave a Reply

    laura@howtocookgoodfood
    10th September 2013

    That icing is the most wonderful colour, love the idea of theses as an Autumnal flavoured cupcake. I have been using so many blackberries this year and now I am hoping there will be some left so I can make these šŸ™‚

    • Leave a Reply

      Choclette
      10th September 2013

      You are well ahead of me Laura, these are the first blackberries I’ve picked this year – apart from those munched on when out walking, but that doesn’t count.

  14. Leave a Reply

    Angela Darroch
    10th September 2013

    What a gorgeous colour (and flavour) combination and not a hint of artificial colouring in site. I need to get out and find some blackberries!!

    • Leave a Reply

      Choclette
      10th September 2013

      Thanks Angela. I love my vibrant colours, but prefer them to be natural ones.

  15. Leave a Reply

    Gourmandize UK - Ireland
    11th September 2013

    Hi Choclette, these look great – I know everyone else has said it but the colours are just incredible considering it’s natural colouring. If you’re interested, we’re running our first Gourmandize Giveaway, and the theme is apples, so your recipe would make a great entry – there are some great prizes on offer so I’d be delighted if you took a look and told me what you thought:

    • Leave a Reply

      Choclette
      22nd September 2013

      Thank you very much. I love vibrant colours, but it’s very rare that I use artificial colourings.

  16. Leave a Reply

    Shaheen
    13th September 2013

    I am bookmarking these. Just need to forage for some more blackberries.

  17. Leave a Reply

    Jayne
    17th September 2013

    I tried but failed to leave a comment on these before so had to come back and find them! These are such pretty cakes, I just love the icing colour, I hate using food colouring so these really appeal to me, they sound wonderful. I love the blackberry apple flavour combination too!

    • Leave a Reply

      Choclette
      22nd September 2013

      I’m with you Jayne, it’s a very rare event for me to use food colourings.

      Sorry about your trouble with comments. Capcha is very annoying and is always catching me out when commenting on other’s blogs – grrrr.

  18. Leave a Reply

    Laura Loves Cakes
    6th October 2013

    Fab as always…thanks for entering these into September’s Calendar Cakes. I particularly like the sound of that blackberry and ginger chocolate! šŸ™‚

  19. Leave a Reply

    JaynesDen
    20th November 2013

    So pretty to look at. A taste combination I had not considered before.

  20. Leave a Reply

    glennamy
    7th July 2014

    although the green cupcake wrapper is a bit of a clash… they also look very moist and scrummy! i have also gone made for ginger in the last 15 years whereas before I detested the stuff! ;0)

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