Vanilla Cupcake With a Pureed Blackberry Topping

• 34 cup granulated sugar
• 12 cup unsalted butter, at room temperature
• 2 eggs
• 14 teaspoon vanilla powder (or 2 tsp liquid vanilla)
• 1 13 cups all-purpose flour
• 2 teaspoons baking powder
• 18 teaspoon salt
• 13 cup milk
• 4 blackberries, chopped (for garnish) (optional)
• 10 -15 fresh blackberries
• 14 confectioners' sugar or 14 powdered sugar
• unsalted butter, at room temperature
• 1 cup heavy cream
• 14 teaspoon vanilla powder (or 2 tsp liquid vanilla)
• 2 cups confectioners' sugar or 2 cups powdered sugar

1. Vanilla Cupcakes: Set oven to 350 degrees F.
2. Beat sugar and butter together.
3. Add one egg at a time and beat until a fluffy yellow mixture has formed.
4. Combine all dry ingredients (flour, baking powder, salt, and vanilla) together in a separate bowl and mix with a spoon or fork carefully.
5. Slowly add the dry ingredients into the fluffy yellow mixture while whisking the mixture.
6. Once all the dry ingredients have been added, pour in the milk to the batter and mix.
7. Using an ice cream scooper, add one spoon of the batter to the cupcake bake platter.
8. (Optional) Sprinkle a few of the chopped blackberries on top of the batter after you have placed the mixture into their individual cupcake cups.
9. Put the cupcakes into the oven for about 15 - 20 minutes.
10. Blackberry Puree: Puree the powdered sugar, butter, and blackberries and place in the refrigerator.
11. Whipped Cream: Mix heavy cream, sugar and vanilla in separate bowl and place in the refrigerator.
12. **Once the cupcakes are done, allow at least 10 minutes of cooling time for the cupcakes before placing blackberry puree on top and whipped cream.

sugar, unsalted butter, eggs, vanilla powder, flour, baking powder, salt, milk, blackberries, blackberries, sugar, unsalted butter, heavy cream, vanilla powder, sugar

Taken from www.food.com/recipe/vanilla-cupcake-with-a-pureed-blackberry-topping-463381 (may not work)