It has been Blackberry season in England. It is good to eat seasonal food. That is Macrobiotic Diet. I am very disappointed that I managed picking them only once this season … 😦 It is nearly the end of the season now so it is very unlikely that I could get any more decent berries …
During the season in almost every year I make a tart with Blackberries, except for this year. But this year I made cup cakes with them instead. I have to say it was rather successful! I am annoyed that I could not make the tart but I am happy about these cup cakes so that I am sharing the recipe here with you.
<Blackberry Cup Cakes>
(for about 6 cup cakes)
- About 45 Blackberries
- 80g of Unsalted Butter
- 80g of Golden Granulated Sugar
- 1 Egg
- 1 Tsp of Vanilla extract
- 110g of Self-raising Flour
- 1/2 Tsp of Baking Powder
- 1-2 Tbs of Milk
Mix soft butter and sugar together until the mixture becomes a light yellow colour and fluffy texture. Add one egg, vanilla extract and milk and mix well.
Sift Self-raising flour and Baking Powder together and mix into the butter mixture. Combine all the ingredients softly.
Fill one scoop of mixture into paper cups. Place 3-4 Blackberries for each cup on top of the mixture and push them in by using the back of chopstick or some tool.
Add one more scoop of mixture on top and place 3-4 more Blackberries for each cup. Push the berries slightly into the dough again.
Place the tray with Cups into preheated oven at 180°C for about 25 minutes until the top is a golden colour. Do the skewer test to check if the inside of the cake was baked.
Cool them on a rack and dust some icing sugar if you like.