Since I don’t have my own bakery, I simply made purple cupcakes to share with my family and friends. I made vanilla bean cupcakes with a gorgeous purple blackberry frosting. They are now my new favorite cupcake. The cupcakes are rich and flavorful with a sweet and tart blackberry frosting. I made them in miniature but they would be just as good full sized.
|Johnna and I|
A few quick facts about epilepsy:
- 3 million people in the United States and 50 million people worldwide are affected by epilepsy.
- Epilepsy is a group of disorders of the central nervous system, specifically the brain, and is characterized by recurrent unprovoked seizures
- In the U.S., it affects more than 300,000 children under the age of 15--more than 90,000 of whom have seizures that cannot be adequately be treated.
- Epilepsy is the third most common neurological disorder in the U.S. after Alzheimer's disease and stroke.
For more information on Epilepsy Awareness and Purple Day please visit the Purple Day website at: http://www.purpleday.org/index.php .
Vanilla Bean Cupcakes with Fresh Blackberry Frosting (cupcake recipe adapted from SugarBeams and Other Half Baked Adventures. The frosting recipe is my own.)
For the cupcakes:
1 ¼ c. flour
1 ¼ t. baking powder
½ t. baking soda
½ t. salt
1 vanilla bean
1 T. Godiva white chocolate liqueur
½ c. butter (1 stick)
½ c. low fat milk
For the fresh blackberry frosting:
1 c. blackberries plus more for decorating
1 t. vanilla
½ c. butter (1 stick)
1. Preheat the oven to 350 degrees. Line a mini cupcake pan with cupcake liners.
2. Combine all the dry ingredients in a medium sized mixing bowl. Set aside.
3. In a large bowl beat the eggs. Add in the sugar and mix for 30 seconds. Stir in the butter and mix well. Scrape the inside of the vanilla bean into the bowl and add the Godiva white chocolate liqueur. Mix until well combined.
4. On low, mix half the flour mixture into the wet ingredients, then add in half the milk, then the rest of the flour, and then the rest of the milk. Mix until just combined.
5. Pour the batter into the prepared cupcake tin filling each cup 2/3 of the way full. Bake for 13-17 minutes or until the tops are golden and a toothpick comes out clean.
6. Cool on a wire rack.
7. Meanwhile mash the blackberries in a bowl with a fork. Place them inside of cheesecloth with a large bowl underneath. Squeeze until there is a good amount of juice in the bowl. Be careful as blackberry juice will stain.
8. In a large mixing bowl beat the blackberry juice and butter with a hand mixer. Add in the vanilla. Stir in the powdered sugar half a cup at a time until the frosting reaches the desired consistency.
9. Pipe the frosting onto the cooled cupcakes. Top each with half a blackberry.