Blackberry Brandy Cupcakes Recipes

Steps:

• Preheat oven to 350F. Line a cupcake/muffin pan with cupcake liners (Optional)
• Whisk together the flour, baking powder, baking soda and salt. Set aside.
• Crack the eggs into a bowl and whisk them for roughly 10-20 seconds.
• Add the sugar and continue whisking for 20-30 seconds
• Add the vanilla and the oil to the mixture and whisk until thoroughly mixed
• Slowly add half of the flour mixture. After that is completely mixed, add half of the buttermilk, then the rest of the flour, and then the rest of the buttermilk.
• Pour the brandy into a saucepan and heat until boiling. Let boil for 20-30 seconds and then remove from heat. Pour into batter and stir well.
• Continue mixing the batter until completely combined and smooth. The batter should be thin. Pour the batter into the pans, filling until about 1/2 full.
• Bake for 12-14 minutes, or until an inserted toothpick comes out clean. Take them out, and set them out to cool. Now you start your icing.
• Icing Directions:
• Cream the butter or margarine in a bowl. Gradually add 2 cups of the confectioners' sugar, and mix completely.
• Slowly add the milk, and then stir in the brown sugar and remaining confectioners' sugar.
• If you want a thinner consistency, add some more milk. If you want thicker, add more confectioners' sugar.
• By this point, the cupcakes should be completely cooled. Now you just ice them and serve!

Steps:

• Divide the blackberries between 3 sterilised 500ml 'Kilner' jars (or alternatively use other sterilised jars/containers that you can seal tightly, or place blackberries into one very large container).
• Pour in the sugar, dividing it equally between the jars; divide and pour in the brandy.
• Seal the jars tightly and shake them well.
• Store in a cool, dark cupboard and shake every other day for a week, then shake once a week for two months; the brandy be then be ready to drink, but will keep improving if you can manage to leave it for longer!
• When the brandy has steeped for at least two months, strain it off into a 1 litre bottle (you can reserve the fruit for a very boozy dessert; a few berries are great served with vanilla ice cream); it is now ready to serve.