I've baked with blackberries before; they're tart and sweet and oh so pretty. The golden raspberries were something new. Until I'd bought them I had no idea they existed. They're a rarer variety of raspberry that's slightly sweeter and milder than their traditional red counterpart.
To cut the tartness of the berries, I paired them with a not-too-sweet buttermilk chocolate cupcake base.
Buttermilk Chocolate Cupcakes
(recipe yields 18 cupcakes)
Ingredients:
1 1/2 cups flour
1 1/2 cups sugar
3/4 cup unsweetened cocoa powder
2 eggs
3 tbsp olive oil
3/4 cup buttermilk
3/4 cup water
1 tsp vanilla
1 tsp baking powder
1 tsp baking soda
pinch of salt
Directions:
Heat oven to 350F. Whisk together the flour, sugar, cocoa, baking powder, baking soda and salt. Slowly add buttermilk, followed by water, oil, vanilla and lastly eggs, one at a time. Mix on high for 2 minutes. Pour batter into cupcake liners (about 2 large tablespoons per cupcake) and bake for 15 minutes, or until toothpick inserted comes out clean.
The buttercream topping is a standard Swiss meringue buttercream using this recipe. The berries were then (separately) pureed with a little bit of boiling water and added to the buttercream once cooled.
And then the cupcakes were promptly eaten.
-Danielle
