Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Blackberry and Apple Cupcakes – a Recipe for Autumn’s Bounty

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. At last my blackberry and apple cupcakes have come to fruition. Read on for the recipe.

Brambling

My vision for these blackberry and apple cupcakes 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

 

Blackberry & Ginger Chocolate

As it happened, I had a bar of blackberry and ginger chocolate sent from Elizabeth Shaw to try. It was just begging to go into the mix. The 57% cocoa solids dark chocolate bar is 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 and Apple Cupcakes

Blackberry and Apple Cupcakes with chocolate chips.

 

These blackberry and apple cupcakes weren’t as visually stunning as I was hoping, but I wasn’t too disappointed either. The blackberry frosting was divine; 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 – The Recipe

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Blackberry and Apple Cupcakes
Blackberry and Apple Cupcakes
Prep Time
20 mins
Cook Time
20 mins
Total Time
40 mins
 
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.
Course: Afternoon Tea
Cuisine: British
Keywords: apples, blackberries, buttercream, cake, cupcakes
Servings: 12 cupcakes
Author: Choclette
Ingredients
  • 100 g Unsalted butter
  • 140 g Golden caster sugar I used my vanilla sugar
  • 2 large Eggs
  • 1/2 tsp Vanilla extract (only use if not using vanilla sugar
  • 225 g Flour half wholemeal, half white
  • 1 tsp Baking powder
  • 75 ml Buttermilk or yogurt I used sour milk
  • 3 about 300g Windfall apples – peeled, cored and finely chopped or grated
  • 50 g Dark chocolate – chopped I used blackberry & ginger
  • 100 g Unsalted butter
  • 150 g Golden icing sugar
  • 100 g Cream cheese – drained of any liquid
  • 100 g 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 180°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.

Other blackberry & apple recipes you might like on Tin and Thyme

Linkies

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. 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 blackberry and apple cupcakes, so I’m happy to be able to partake and help promote some of my local producers.

I’m entering this recipe 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 they 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 this lot 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 these blackberry and apple cupcakes into The Great British Blackberry Recipe Round Up over at Farmersgirl Kitchen and Lavender and Lovage.
 
 
 
 
 
 

Keep in Touch

Thanks for visiting Tin and Thyme. If you make these blackberry and apple cupcakes, I’d love to hear about it in the comments below or via social media. Do share a photo on social media too and use the hashtag #tinandthyme, so I can spot it. For more delicious and nutritious recipes, follow me on TwitterFacebook, Instagram or Pinterest.

Blackberry & Apple Cupcakes. PIN IT.

Blackberry & Apple Cupcakes with chocolate chips and blackberry icing. #autumn #recipe #blackberryandapple #cake #cupcakes #autumnrecipe #blackberries #tinandthyme

42 Comments

  1. Katie

    8th September 2013 at 10:30 am

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

    Reply
    • Choclette

      8th September 2013 at 1:17 pm

      Thank you Katie, that’s very kind 🙂

      Reply
  2. Angie Schneider

    8th September 2013 at 11:34 am

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

    Reply
    • Choclette

      8th September 2013 at 1:19 pm

      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.

      Reply
  3. Christian Halfmann

    8th September 2013 at 11:55 am

    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.

    Reply
    • Choclette

      8th September 2013 at 1:23 pm

      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.

      Reply
  4. Elizabeth S

    8th September 2013 at 1:52 pm

    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!

    Reply
    • Choclette

      8th September 2013 at 7:42 pm

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

      Reply
  5. The Caked Crusader

    8th September 2013 at 3:52 pm

    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

    Reply
    • Choclette

      8th September 2013 at 7:44 pm

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

      Reply
  6. hungryhinny.com

    8th September 2013 at 8:16 pm

    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! 🙂

    Reply
    • Choclette

      9th September 2013 at 10:20 am

      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.

      Reply
  7. belleau kitchen

    8th September 2013 at 9:24 pm

    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!

    Reply
    • Choclette

      9th September 2013 at 10:22 am

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

      Reply
  8. vohnmcg.com

    8th September 2013 at 10:27 pm

    Oh yum – they look delicious – and healthy too with all that fruit! 😉

    Reply
    • Choclette

      9th September 2013 at 10:23 am

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

      Reply
  9. Jo

    8th September 2013 at 11:25 pm

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

    Reply
    • Choclette

      9th September 2013 at 10:23 am

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

      Reply
  10. Kit @ i-lostinausten

    9th September 2013 at 7:11 am

    Wow! These look so sweet! Love the color & so inviting! YUMMY!

    Reply
    • Choclette

      9th September 2013 at 10:25 am

      Thanks Kit, I was very pleased with the colour 🙂

      Reply
  11. Kath

    9th September 2013 at 8:47 am

    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.

    Reply
    • Choclette

      9th September 2013 at 10:27 am

      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 😉

      Reply
  12. Alida

    9th September 2013 at 10:15 am

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

    Reply
    • Choclette

      9th September 2013 at 10:28 am

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

      Reply
  13. Anneli (Delicieux_fr)

    9th September 2013 at 3:05 pm

    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

    Reply
    • Choclette

      9th September 2013 at 4:11 pm

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

      Reply
  14. laura@howtocookgoodfood

    10th September 2013 at 9:25 am

    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 🙂

    Reply
    • Choclette

      10th September 2013 at 10:44 am

      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.

      Reply
  15. Angela Darroch

    10th September 2013 at 4:52 pm

    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!!

    Reply
    • Choclette

      10th September 2013 at 5:50 pm

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

      Reply
  16. Gourmandize UK - Ireland

    11th September 2013 at 1:56 pm

    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:

    Reply
    • Choclette

      22nd September 2013 at 8:31 am

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

      Reply
  17. Shaheen

    13th September 2013 at 3:21 pm

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

    Reply
    • Choclette

      22nd September 2013 at 8:32 am

      Hope you manage to find some Shaheen 🙂

      Reply
  18. Jayne

    17th September 2013 at 10:04 am

    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!

    Reply
    • Choclette

      22nd September 2013 at 8:34 am

      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.

      Reply
  19. Laura Loves Cakes

    6th October 2013 at 4:12 pm

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

    Reply
  20. JaynesDen

    20th November 2013 at 12:42 pm

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

    Reply
  21. Beverley

    16th April 2014 at 5:34 pm

    Really attractive!

    Reply
  22. glennamy

    7th July 2014 at 11:38 am

    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)

    Reply
  23. Blueberry Meringue Cupcakes | The Foodie Couple Blog

    13th September 2015 at 9:18 am

    […] Blackberry & Apple Cupcakes from Tin and Thyme […]

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    […] inspiration, try my Welly Boot Crumble, with apples, blackberries & walnuts. Or how about these blackberry & apple cupcakes from Tin and Thyme? […]

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