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Benjamin W. Herila

 

Blackberry Coulis

Makes about 150ml or 1/4 pint

  1. 250g blackberries (8.8 oz)
  2. 50g golden caster sugar
  3. 1/2 tsp vanilla extract

Put the blackberries and sugar into a small pan with 100ml (3.5 fl oz.) water. Bring to the boil, then simmer for 5 mins until the fruit is soft. Stir in the vanilla, remove and cool a little.

Tip the contents of the pan into a blender or food processor, and whizz to a purée, then strain through a sieve, rubbing it through with the back of a ladle or spoon. Serve warm or chilled.

Keeps in an airtight container in the fridge for up to 3 days, or freeze for up to 3 months.

Blackberry Vanilla Cupcakes

This recipe makes 12 delicious, light and moist cupcakes. For the cupcakes:

  1. 1 cup flour
  2. 2 tsp. baking powder
  3. 1 tsp. salt
  4. 6 tbsp. unsalted butter, at room temperature
  5. 1 cup granulated sugar
  6. 2 eggs
  7. 1 tsp. vanilla extract
  8. 1/2 cup milk
  9. 1/2 cup blackberry coulis (recipe above)

For the frosting:

  1. 8 oz. cream cheese, at room temperature
  2. 3 cups powdered sugar, sifted
  3. 2 tbsp. blackberry coulis

Optional: Blackberries for decoration

Preheat the oven to 350 F (180 C).

In a small mixing bowl, stir together the flour, baking powder and salt. Set aside.

In another bowl or liquid measuring cup, whisk together the milk and blackberry coulis. Set aside.

In the bowl of an electric mixer, cream together the butter and granulated sugar on medium-high speed until light and fluffy. Add in the eggs one at a time, scraping down the bowl between additions.

  • Add half of the dry ingredients to the bowl of the mixer and mix on low speed until just combined.
  • Mix in the blackberry coulis/milk mixture.
  • Mix in the remaining dry ingredients on low speed just until incorporated. Do not over-mix.

Line a cupcake pan with paper liners. Divide the batter evenly between the prepared paper liners. Bake 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow to cool in the pan 10-15 minutes. Transfer to a wire rack and allow to cool completely.

To make the frosting, combine the cream cheese, powdered sugar and blackberry coulis in the bowl of a stand mixer fitted with the paddle attachment. Mix on high speed until smooth and well blended. Frost cooled cupcakes as desired and garnish with fresh blackberries.