Blackberry Cupcakes With Matcha Cream Cheese Frosting Food

BLACKBERRY CUPCAKES WITH MATCHA CREAM CHEESE FROSTING

Steps:

• To make blackberry coulis, combine blackberries, sugar, vanilla, and water in a medium pot. Bring to a boil and simmer 5 minutes. Let cool and puree. Strain to remove seeds.
• Preheat oven to 350 degrees. Line cupcake tin with paper liners.
• In a small bowl, mix flour, baking powder, and salt. Set aside.
• With electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time.
• In another bowl, whisk milk, vanilla, and blackberry coulis. Add 1/2 of the dry ingredients into butter mix. Pour in milk/coulis mix. Mix in remaining dry ingredients.
• Pour into liners and bake 12-15 minutes.
• For frosting:.
• Combine cream cheese and butter in bowl of electric mixer, beat until smooth. Add powdered sugar, vanilla, and matcha. Add more powdered sugar if needed. Beat on high until fluffy.
• Garnish with mint leaves and fresh blackberries.

CUPCAKE CREAM CHEESE FROSTING

Steps:

• Blend all ingredients until smooth.

PUMPKIN CUPCAKES WITH CREAM CHEESE FROSTING

Steps:

• Beat eggs at medium speed with an electric blender until blended. Add sugar, flour, baking soda, baking powder, nutmeg, pumpkin, oil and milk. Stir in pecans and dates if desired.
• Place paper baking cups in muffin pans, and lightly coat with cooking spray. Spoon batter into cups, filling them ¾ full.
• Bake at 350°F for 20 to 25 minutes or until a wooden toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the pan and cool completely on a wire rack.
• Blend softened cheese and butter in mixer. Add sugar and vanilla. Beat in enough milk or cream to reach desired consistency. Frost each cooled muffin with a bit of frosting before serving.