I know, I know, summer is not over, and the fall does not start until about another month. But still. I am sort of ready for the next season. Pumpkin spice lattes, fall foliage, cinnamon scent and more. My bakes are also changing with the season and while you should get ready for a very autumnal abundance of cocktails and recipes, let’s start with those delicious blackberry and cinnamon autumn cupcakes.
I always use the same base recipe for cupcakes, and then add some seasoning or flavor based on the theme and season. This time makes no exception as I add cinnamon and blackberries to this simple buttermilk cupcake recipe. So delicious, fluffy and light. One cupcake is never enough, you always want more.
RELATED – White Chocolate Easter Nest Cupcakes.
|Cupcakes||Vanilla sugar syrup||Oat granola||Meringue buttercream|
Make the vanilla sugar
- Put the sugar, water and vanilla extract in a small saucepan.
- Bring to a boil until the sugar is dissolve.
- Transfer to a sealable container and allow to cool.
- Store in the fridge for future use.
Make the oat granola
- Pre-heat the oven to 375°F (175°C).
- Line a baking tray with baking paper.
- Mix together the oats, honey, oil and salt.
- Spread the mix on the baking sheet.
- Bake for 10 minutes and allow to cool completely before use.
Make the blackberry and cinnamon autumn cupcakes
- Keep the oven at 375°F (175°C) and line a muffin tray with cupcakes tins.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, salt, caster sugar and brown sugar until pale and fluffy.
- In a small bowl, beat the eggs; and add to the butter mix.
- Combine the cinnamon and flour together in a different bowl.
- Alternate between the flour and buttermilk, and mix until combined.
- In a small bowl, mix together the white vinegar and cornstarch. As soon as it bubbles up, add to the batter.
- Fill each cupcake liner with 2 tablespoons worth of batter or up to 2/3 full.
- Sink a blackberry in each cupcake.
- Bake in the oven for 15 minutes.
- Remove from the oven and leave to rest in the tray for a few minutes.
- Brush the top of each cupcake with the vanilla syrup while still warm.
- Transfer cupcakes to a cooling rack and let cool completely.
Make the blackberry meringue buttercream
- Wash the blackberries and put into a saucepan with 1 tbsp water.
- Cover, bring to a boil and cook until the fruit turn mushy.
- Transfer into a blender and blend until you get a purée.
- Pass the purée through a mesh sieves to remove any pips or skin.
- Transfer into a container and let cool completely. You should get about 250g of purée.
- Put the sugar and water into a small saucepan and bring to a boil.
- Put the egg whites into the bowl of a stand mixer fitted with the whisk attachment.
- Once the sugar in the saucepan reaches 240°F (116°C), start whisking the egg whites on medium-high speed (4).
- Once the sugar reaches 250°F (121°C), remove from the heat.
- Slowly pour the hot syrup into the egg whites while whisking on medium speed (3).
- Once all the sugar is added, increase the speed to high and whisk until the meringue has cooled to a lukewarm and is stiff and fluffy.
- Dice the soft butter and add one cube at a time, whisking until fully incorporated.
- Add half the blackberry purée and whisk until combined.
- Transfer to a piping bag with a star tip.
Assemble the blackberry and cinnamon autumn cupcakes
- Pipe a rosette of blackberry buttercream on top of each cupcakes.
- Decorate each cupcake with blackberry purée, a fresh blackberry and some oat granola.
- Eat immediately or store in the fridge.
What do you think of this blackberry and cinnamon autumn cupcakes recipe? Will you give it a try? What’s your favorite flavor of cupcakes in the fall? Any fall recipes you’d like me to try?
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Thanks a lot for stopping by. Hope you liked this post.
See you soon,