White Chocolate Cupcakes with Vanilla & Blackberry Buttercream Roses (Gluten Free)
These white chocolate cupcakes with vanilla & blackberry buttercream roses taste amazing and look even better. Despite looking ridiculously impressive, the buttercream roses are actually easy and quick to make, even if you haven’t made them before. There’s also a gluten free option!
Pre-heat the oven to 180 ºC (350 ºF) and line a cupcake baking tray with 12 cupcake cases.
In a bowl, cream together butter and sugar.
Add the eggs and the vanilla extract, and mix until you get a uniform, fluffy mixture.
Sift together flour, baking powder, bicarbonate of soda and salt.
Add 1/2 of the flour mixture to the butter-sugar mixture and mix until fully incorporated.
Mix in the milk.
Add the other 1/2 of the flour mixture and mix until fully incorporated.
Mix in the chopped white chocolate.
Bake in the pre-heated at 180 ºC (350 ºF) for about 20 minutes, or until the cupcakes are golden brown on top and an inserted toothpick comes out clean.
Leave to cool before decorating with buttercream roses.
For vanilla buttercream:
Using either a hand mixer with the beater attachments or a stand mixer with the paddle attachment, beat the butter until pale and somewhat fluffy.
Add 1/2 of icing/powdered sugar and beat the butter/sugar mixture on medium to high speed for about 5 minutes.
Add the remaining 1/2 of icing/powdered sugar and the vanilla extract, and beat the mixture for a further 10 minutes (5 minutes medium speed, 5 minutes high speed). At this stage, the buttercream should be very pale, creamy and fluffy.
For blackberry buttercream:
In a saucepan, bring the blackberries to a boil. The blackberries will soften and release their juice.
Simmer until the juice is significantly reduced in volume and a thick, jam-like consistency is reached (about 5 – 10 minutes).
Pass the cooked blackberries through a sieve to remove their skins and seeds. Use a spatula or spoon to press the blackberry "jam" against the sieve so as to extract all of the reduced juice.
Allow the reduced juice to cool completely before adding it to the buttercream. If it is too warm, it will melt the butter, which you most definitely don't want.
Add the cooled reduced blackberry juice to 1/2 of the vanilla buttercream and beat the buttercream at high speed for 1 minute.
Using a spatula, scrape along the mixing bowl walls to check that all of the blackberry juice has been incorporated. If it hasn't, mix again for 1 minute.
For buttercream leaves:
Mix 1/2 tsp green food colouring into 1/4 cup of vanilla buttercream.
For piping the buttercream roses:
Arrange the vanilla and raspberry buttercream on cling film, make a "cling film sausage", cut off one end of the "cling film sausage", and insert it into the piping bag with a petal nozzle (e.g. Wilton 104). See this YouTube tutorial for clarification (from 4:55, with only two colours of buttercream).