October 17, 2011


A short while ago I celebrated my anniversary with the better half; he gave me a beautiful bouquet of yellow and pink gerbera daisies (one of my favourites) that I later wanted to emulate as cupcakes. I happened to pick up blackberries and golden raspberries from the store one day and knew they would be perfect. 

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)

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

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.