Recipe: Blackberry cupcakes

There are loads of blackberries around at the moment on hedgerows just waiting to be picked, and I’ve been looking for a way to use them all up. I made a gluten free version of these by substituting the self-raising flour for wheat free flour.


  • 150 g blackberries
  • 100 g baking spread or butter
  • 100 g milk chocolate
  • 235 g self-raising flour
  • 175 g golden caster sugar
  • 2 tbsp cocoa powder
  • 100 ml boiling water
  • 3 medium eggs

For the icing

  • 150 g blackberries (pureed)
  • 100 g unsalted butter
  • 500 g icing sugar


  1. Pre-heat your oven to 200 degrees c and line a muffin tin with paper cases. Crush half the blackberries with a fork.
  2. Melt the butter and chocolate in a saucepan, then add to the flour, sugar, cocoa powder and a pinch of salt in a large mixing bowl.
  3. Add the eggs and then add the crushed blackberries and the boiling water. Mix together until smooth.
  4. Divide between the cases and bake for around 20 minutes until risen. Allow to cool completely.
  5. Whizz the remaining 150 g blackberries into a puree (I like to use a Masha). Then beat together the butter and icing sugar until fluffy and add the puree. You may need to add a little more icing sugar dependent on how juicy your blackberries are.
  6. Spoon into a piping bag and cover each cupcake. Top with a blackberry.



2 Comments Add yours

  1. The Wild Man says:

    They look fab and so identical! Those cupcakes would not look apart in a cake shop!

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