Wild Blackberry Vanilla Cupcakes

• 1 cup Unsalted Butter, Room Temperature
• 1-2/3 cup Granulated Sugar
• 4 whole Eggs
• 1 Tablespoon Vanilla Extract
• 3 cups All-purpose Flour
• 1 Tablespoon Baking Powder
• 1/2 teaspoons Baking Soda
• 1-1/4 cup Buttermilk
• 2 cups Blackberries
• 2 cups (or As Needed) Buttercream Icing, Your Preference
• Sanding Sugar, As Needed

1. Preheat oven to 350u0b0F (180u0b0C).
2. In a mixer bowl fitted with a paddle attachment, beat butter with sugar until light and fluffy (a few minutes). Beat in eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Whisk together flour, baking powder, baking soda and salt. Stir dry mixture into wet (butter) mixture alternately with buttermilk, making 3 additions of dry ingredients and 3 of buttermilk. Fold in blackberries.
4. Using an ice cream scoop or 1/4-cup measurer, scoop batter into a muffin tin lined with cupcake liners. Bake for approximately 15-20 minutes, until cake tester (toothpicks or skewers work well too) inserted in centre comes out clean. Let cool in muffin tins for about 5 minutes, then remove and let cool completely before adding icing.
5. Pipe a swirl of icing on top of cupcake, and roll the iced cupcakes in a bowl of sanding sugar. Top with a blackberry or decoration of choice and enjoy!
6. Note: You can find a vanilla buttercream icing recipe in my recipe box.

butter, sugar, eggs, vanilla, allpurpose, baking powder, baking soda, buttermilk, blackberries, buttercream icing, sanding sugar

Taken from tastykitchen.com/recipes/desserts/wild-blackberry-vanilla-cupcakes/ (may not work)