This shockingly brilliant magenta frosting is more than just sweet thanks to blackberries, backed up by fresh lemon juice, that get cooked down to jam. Bagged tea is ideal here, as its fine texture effortlessly blends into the batter, infusing the cake with its citrusy zing.
Add edible flowers (like rose petals or pansies) or colorful chicories (such as strips of radicchio or endive) on top for an ethereal finish.
Recipe information
Total Time
1 hour
Yield
Makes 12
Ingredients
Cupcakes
Frosting and Assembly
Special Equipment
Preparation
Cupcakes
Step 1
Place a rack in middle of oven; preheat to 350°. Line cups of a standard 12-cup muffin pan with paper liners. Vigorously whisk 1 cup (200 g) granulated sugar, ¾ cup plus 2 Tbsp. (109 g) all-purpose flour, and ½ tsp. baking soda in a medium bowl.
Step 2
Whisk ⅓ cup (35 g) Dutch-process cocoa powder, 1 Tbsp. Earl Grey tea (from about 3 tea bags), 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt, 1 tsp. vanilla bean paste or vanilla extract, and ½ cup just-boiling water in a large bowl until cocoa is dissolved, about 30 seconds. Whisk in 1 large egg, ⅓ cup sour cream, and ⅓ cup vegetable oil, then add dry ingredients and vigorously whisk until combined and batter is smooth.
Step 3
Divide batter among liners in muffin cups (about ¼ cup in each; you should have just enough batter, so scrape bowl well). If you prefer taller cupcakes, line and divide batter among only 10 muffin cups. Bake cupcakes until tops spring back when gently pressed and a tester inserted in the center comes out clean, 18–22 minutes. Let cool in pan before turning out. (If cupcakes are stuck, run a small offset spatula or knife around edges to loosen before removing.)
Frosting and Assembly
Step 4
Bring 6 oz. fresh blackberries and ¼ cup fresh lemon juice to a boil in a medium saucepan over medium heat. Cook, stirring and mashing berries with a potato masher or fork, until softened and pulpy, about 5 minutes. Continue to cook, stirring often, until mixture is thick and jammy, 6–9 minutes.
Step 5
Strain blackberry mixture through a fine-mesh sieve into a small bowl, pushing on solids to extract as much pulp as possible. (You should have about 3 Tbsp. blackberry purée; if you have a lot more, return to pan and cook over medium heat, stirring constantly, until reduced.)
Step 6
Using an electric mixer on high speed, beat 2 cups (220 g) powdered sugar, ½ cup (1 stick) unsalted butter, room temperature, 1 tsp. vanilla bean paste or vanilla extract, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl, scraping down sides and bottom of bowl often, until frosting is smooth and fluffy, 6–8 minutes. Stir in blackberry purée with a rubber spatula. (If you’d like a tangier frosting, stir in 1–2 Tbsp. sour cream; it will make the frosting softer.)
Step 7
Transfer frosting to a pastry bag fitted with a large round tip (such as Ateco 806) and pipe evenly onto cupcakes (about 2 Tbsp. each). Swirl decoratively with a small offset spatula. (Or you can simply use the spatula to transfer frosting to cupcakes and spread decoratively.) Top cupcakes with edible flowers or torn chicory leaves if desired.
