Name: Blackberry swirl lemonade cupcakes
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Ingredients: Black berry swirl frosting; 1/4 cup (35g) frozen blackberries, thawed; 500 gram cream cheese, softened; 2 cup (320g) icing (confectioners') sugar; 1 tablespoon lemonade; 2 teaspoon finely grated lemon rind; 125 gram butter, softened; 1/2 cup (110g) caster (superfine) sugar; 1 tablespoon finely grated lemon rind; 2 eggs; 1 1/2 cup (225g) self-raising flour; 1/2 cup (125ml) lemonade (see tip); 12 frozen or fresh blackberries

Blackberry swirl lemonade cupcakes

Indulge in these sweet and satisfying blackberry swirl lemonade cupcakes - perfect for morning or afternoon tea with just the right amount of sweetness!

Makes 12

Prep

40M

Cook

20M

Total

Ingredients

Black berry swirl frosting

1/4 cup (35g) frozen blackberries, thawed

500 gram cream cheese, softened

2 cup (320g) icing (confectioners') sugar

1 tablespoon lemonade

2 teaspoon finely grated lemon rind

125 gram butter, softened

1/2 cup (110g) caster (superfine) sugar

1 tablespoon finely grated lemon rind

2 eggs

1 1/2 cup (225g) self-raising flour

1/2 cup (125ml) lemonade (see tip)

12 frozen or fresh blackberries

Method

1.Preheat oven to 180°C/350°F. Line a 12-hole (⅓-cup/80ml) muffin pan with paper cases.

2.Meanwhile, make blackberry swirl frosting: Crush blackberries very well with a fork. Beat cream cheese, sifted icing sugar, lemonade and rind in a small bowl with an electric mixer until smooth. Lightly fold crushed berries through cream cheese mixture to create a swirled effect (don’t over-mix or you will lose the swirl). Place frosting in the freezer for a few hours or until firm.tip Use a clear, carbonated lemonade for this recipe.

3.Beat butter, sugar and rind in a small bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Transfer mixture to a large bowl; stir in sifted flour and lemonade, in two batches. Spoon mixture evenly into paper cases.

4.Bake cupcakes about 20 minutes. Leave cakes in pan for 5 minutes before turning, top-side up, onto wire racks to cool.

5.Just before serving, using a small ice-cream scoop, scoop frosting onto cupcakes.

Use a clear, carbonated lemonade for this recipe.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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