Friday, 18 September 2015

Leftover Blackberry frosting cookies with white chocolate

Quick post today to tell you about a little experiment in the kitchen. I made some chocolate and blackerry cupcakes recently and had some leftover frosting. I've used leftover frosting to make cookies previously and as I've never had a blackberry cookie I thought it would be interesting to try. The frosting is made of blackberry puree, icing sugar and butter. Butter and sugar are basic ingredients for cookies so I added in flour and and an egg. The mixture then looked a little grey so I added a handful of fresh blackberries as well which I managed to get in the reduced aisle for 10p a box! It gave the mixture a lovely purple hue and boosted the blacberry flavour. I added in about 50g of white chocolate chips to give some contrast and sweetness. The cookie dough was really soft - in hindsight I should have added more flour but I baked them anyway and they turned out like soft baked cookies. They tasted like a cross between a cookie and a cake. It was slightly crispy around the edges but soft in the middle. The flavour combination of blackberry and white chocolate was delicious! I will now have to experiment with making actual blackberry cookies. Has anyone tried a blackberry cookie before?

I'm sending this to the No Waste Food Challenge guest hosted this month by Claire from Foodie Quine on behalf of Elizabeth from Elizabeth's Kitchen Diary. This recipe uses up leftover blackberry frostings and part of a reduced box of blackberries which have just gone past their sell by date. 

I'm also sending it to Credit Crunch Munch as this is quite a frugal recipe using leftovers and store cupboard ingredients. The challenge is hosted by Helen from Fuss Free Flavours and Camilla from Fab Food 4 All

 leftover blackberry frosting 

 adding a handful of fresh blackberries as the mixture looked a little grey
 adding in white chocolate chips

 Blackberry and white chocolate cookies! 

Friday, 11 September 2015

Chocolate Blackberry Cupcakes

It's been a busy start to September mainly because I was away in Venice to celebrate my birthday over the weekend. I had a lovely chocolate dome cake from a bakery there on my birthday which was absolutely delicious! I was so excited I didn't even take a picture before tucking in. 

I love birthdays and I tend to have prolonged celebrations each year. Obviously a birthday is not really a birthday without cake and lots of it! On my return I decided to bake some cupcakes to continue the celebrations. I chose these flavours so I could enter them into several blogging challenges this month. I initially wanted to bake the cake with blackberry jam but just couldn't find it in the shops.  Lots of blackcurrant jam but no blackberry jam! I did however find some bramble jelly which is made from blacberries so I've incorporated that into the recipe. 

I adapated a recipe from BBC Good Food and it turned out beautifully. The cake was light and chocolatey but not overly so. You can clearly taste the blackberries and I loved the jelly in the middle. The icing was my favourite part as it uses blackberry puree for the flavour and colour. Everyone thought they were really good and they disappeared really quickly. I have some leftover frosting so I will be baking them into cookies. I've never had a blackberry cookie before so I'm quite excited to try it out.

I'm sending this to a few challenges this month.

AlphaBakes hosted by myself this month and Caroline from Caroline Makes on alternate months. The letter this month is J for Jelly.

We Should Cocoa hosted by Kate from The Veg Space on behalf of Choclette from Tin and Thyme. The theme this month is blackberries.

Simply Eggcellent hosted by Dom from Belleau Kitchen. The theme this month is cakes as it's also Dom's birthday in September. Happy Birthday in advance Dom!

Treat Petite hosted by Stuart from Cakeyboi and Kat from The Baking Explorer. The theme this month is anything goes. 

The Vegetable Palette and Fruit Palette hosted by Shaheen from A2K - A Seasonal Veg Table. The theme this month is Purple and Blues.

 The mixture is very liquid but don't worry. I love the colour of the blackberries. 

 adding a generous layer of jelly before baking 

 after baking 

 I love that you can see a bit of the jelly poking out under the gorgeous frosting which is has a really pretty colour and tastes good too! 

Recipe adapted from BBC Good Food
For the cupcakes - makes 15 cupcakes
300g blackberries, divided into two portions of 150g each 
100g butter
100g milk chocolate
225g self raising flour
175g coconut sugar
2 tablespoons cocoa powder
2 eggs
100mls boiling water 

For the frosting
100g butter
400g icing sugar
Blackberry puree - see recipe

  • Preheat the oven to 180C.
  • Place 150g blackberries in a bowl and roughly crush with a fork so the juices are running but there are still chunky bits of fruit left.
  • In a medium sized saucepan, melt the butter and chocolate and allow to cool slightly. 
  • Crack 2 eggs into the chocolate-butter mixture and whisk briefly. 
  • In a separate bowl, mix the flour, sugar and coocoa powder.
  • Mix the wet and dry ingredients together adding in the crushed blackberries. Add the boiling water and mix well. The mixture will be very liquid at this stage. 
  • Divide the cake mixture between the cupcake cases and fill until approximately 2/3 full.
  • Place a large spoonful of bramble jelly on top of each cupcake.
  • Bake for approximately 20-25 minutes or until cooked and a skewer inserted into the centre comes out clean. 
  • Allow to cool completely before frosting.
  • To make the frosting, place the remaining 150g blackberries in a food processor and whizz until pureed.
  • Place in a strainer and strain the pureed blackberries. 
  • Beat the butter and icing sugar together until smooth - about 5 minutes in an electric mixer.
  • Add in the sieved blackberry puree and mix well.
  • Decorate the cake using a piping bag and piping nozzle. 

Tuesday, 1 September 2015

AlphaBakes September 2015

Welccome to September's AlphaBakes. Can you believe it's the end of summer already? We've had a few tricky letters recently so you'll be pleased to know that this month is a much easier letter. If you haven't already seen the fabulous 'Z' roundup on Caroline's blog, do head on over to have a look. Without further ado, the letter we are using this month is ...

Look forward to seeing all your Jamming J entries! Entry is via the linky tool below and if for some reason it's not working then please email by 25th September 2015.

Quick reminder of the rules....

1. Post your RECIPE on your blog and link it to The More than Occasional Baker and Caroline Makes, stating the relevant month's host. If you do not have a blog, email us a picture and a brief description of your entry which we will include in the round-up at the end of the month.

2. You can use your own RECIPE or someone else's RECIPE. The recipe can be sweet, savoury or a mixture! Anything goes as long as the random letter is predominantly featured in the recipe as one of the main ingredients or flavours or in the name of the bake itself (i .e . not as a garnish , or using 'flour' for the letter F!) You can also republish old posts/RECIPES but you must include the information for this challenge as stated in these rules.

3. Add the logo to your post and add 'alphabakes' as a label to your post.

4. Entry is via the linky tool below. Alternatively, you can email your entries to by midnight (GMT) 25th of each month. Please include:

  • Your name (that you want included in the round up or we will use the name of your blog) 
  • Your blog post URL 
  • RECIPE title 
  • Photo of RECIPE (to be included in the round up) 
5. You can submit as many entries as you like.

6. You do not have to participate every month to join in.

7. You may submit your entry to other challenges as long as it complies with their rules.

8. If you use twitter, please use the tag #alphabakes and mention @bakingaddict and @Caroline_Makes. We will retweet all those that we see.

9. Have fun! :)