HoneyButter Cupcakes with Blackberry Buttercream Frosting

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These cupcakes are very light and would be perfect for any girlie get together.

To start, preheat your oven to 350°F and line a 24 cup mini muffin pan with cupcake liners.

In medium bowl mix together the dry ingredients: cake flour, baking powder and salt, set aside. In small bowl mix together the wet ingredients: heavy cream, honey, golden syrup, almond extract and vanilla bean paste, set aside. In bowl of stand mixer cream butter and sugar on medium speed until combined. Add eggs, one at a time beating well after each addition and scraping down sides of bowl as needed. Gradually add the dry and wet ingredients, alternating the wet and dry, mix until just combined. Using a mini ice cream scoop fill cupcake liners about 2/3 full.

Bake 15-18 minutes.

While the cupcakes are baking make the frosting. Beat the first 5 ingredients at medium speed with an electric mixer until creamy. Gradually add the powdered sugar, beating on low speed until blended and smooth after each addition.

Let the cupcakes cool in the pan for 5 minutes, then remove to a wire rack to finish cooling.

Once cupcakes are completely cool, frost them with the Blackberry Buttercream Frosting.

Cook’s Note:

* If you can’t find golden syrup just use honey.

** If you can’t find vanilla bean paste just use regular vanilla extract.

*** Straining the blackberry puree is a personal preference, if you don’t mind the seeds don’t strain it!

Ingredients

Cupcake Batter:
1 stick (1/2c) unsalted butter, at room temperature
3/4 cup sugar
2 eggs, at room temperature
1.5c cake flour
1tsp baking powder
1/2tsp salt
1/2c heavy cream
2tbl orange flower honey
2tbl golden syrup*
1tsp vanilla bean paste**
1/4tsp almond extract

Frosting:
2 sticks (1c) butter, at room temperature
1c fresh or thawed frozen, blackberries (pureed and strained of seeds)***
1tsp vanilla bean paste**
1tsp lemon zest
pinch of salt
16-oz plus 1c powdered sugar

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