Blackberry Icing For Cupcakes

• 1 (18 ounce) package white cake mix or (18 ounce) package yellow cake mix
• 3 eggs (or as called for by your cake mix)
• 1/3 cup oil (or as called for by your cake mix)
• 1 1/3 cups water (or as called for by your cake mix)
• 1 cup fresh blackberries
• 24 blackberries (to garnish)
• 1 cup unsalted butter, softened
• 4 3/4 cups powdered sugar, divided
• 1/3 teaspoon salt

1. Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
2. Puree 1 cup of blackberries in food processor or blender. Pour through a fine-mesh sieve to remove seeds. Work through with a spatula if needed.
3. In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
4. Add blackberry puree, 3 cups of powdered sugar, and salt. Beat on low until sugar incorporates into the butter, then increase speed to medium-high to mix.
5. Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
6. Pipe onto cupcakes using a large star tip.
7. Top each with a blackberry.
8. Chill for at least 1 hour. (Good served cold!).

white cake, eggs, oil, water, fresh blackberries, blackberries, unsalted butter, powdered sugar, salt

Taken from www.food.com/recipe/blackberry-icing-for-cupcakes-503477 (may not work)