Introduction
Welcome to a wonderful exploration of flavors with our Rosemary Chocolate cupcakes crowned with a gem-like Blackberry Buttercream. A perfect blend of sweet and herbal notes, this cake is a treat not just for your taste buds but also for your eyes with a stunningly deep hue of blackberry buttercream.
Ingredients
Our recipe calls for a carefully selected array of ingredients that are easily available but deliver an unparalleled taste sensation. They include:
- Unsalted Butter – 200 Grams
- Caster Sugar – 180 Grams
- Eggs – 3
- Self Raising Flour – 200 Grams
- Unsweetened Cocoa Powder – 30 Grams
- Rosemary Leaves – 2 Teaspoon, finely chopped
- Blackberry – 200 Grams
- Confectioners’ Sugar – 400 Grams
Procedure
We have broken down the process of making these delectable cupcakes into easy steps:
- Preheat the oven to 180°C (350°F), and line your cupcake tin with paper cups.
- In a large bowl, cream the butter and sugar together until pale and fluffy.
- Add the eggs, one at a time, beating well between each addition.
- Gradually fold in the sifted flour and cocoa powder, then add in the finely chopped rosemary leaves.
- Spoon the mixture into the cupcake cases and bake for about 20 minutes. Let them cool completely.
- Whilst the cupcakes are cooling, prepare your blackberry buttercream: Blend your blackberries until smooth. Sieve to remove seeds and combine with the remaining butter and confectioners’ sugar to achieve a spreadable frosting.
- Top each cupcake with a generous swirl of blackberry buttercream, and mince some rosemary leaves on the top for the final touch.
Conclusion
Baking is about precision and love. With these cupcakes, you channel both. A real treat that extends beyond the senses and truly warms the heart. Enjoy this journey of flavors and don’t forget to share these creations with your loved ones.
Engagement
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