Blackberry and White Chocolate Cupcakes with Crumble Topping Recipe

Hello, it's me, Cupcake Jenner. I'm here at the Crumbs and Doy shop. I've been having a lovely time downstairs meeting all the customers and serving all the cakes and stuff. It's been great. But we thought we'd pop up here, knock out a little video, me and Nikki, to use up the remainder remainer the remainder of uh like the fruits of the summer, sort of autuminal vibes. And we're going to make a black berry and white chocolate cupcake. We haven't made a cupcake for ages. Feels like I'm cupcake jam. What? What the heck am I doing? Where am I putting cupcakes? Well, they're right here. Well, not yet. They will be. It's going to be a delicious blackberry ripple sponge. Now, you can use blackberries if they're in season

for you. If they're not, don't worry. You can buy them frozen. But you can also use any other kind of fruit like you could do this with raspberries or strawberries or any kind of soft fruit. You can even use stone fruit if you want, but I would recommend whizzing it up and then passing it through a sie. So, now we're just going to make the sponge, which is just a really simple basic I want to say basic base sponge using our regular all-in-one method. So, I'm going to start by putting 135 g of self-raising flour. That's a little bit more than normal, but that's because we're going to be putting a bit of the blackberry goo through the sponge and it

just kind of helps to bolster it a little bit. Then, 125 g of caster sugar goes in. 125 g of nice soft squishable ready to spread if you will butter. And this is unsalted as usual. Two lovely large freerange eggs. Crack them at your leisure. So we've got all our bits and bobs in. That's it for now. As usual, we're going to mix that on a sort of medium speed, medium to high speed. Just mix it for about a minute until it all comes together. Once it's all together, you can drop the speed right down to a minimum and then add the milk. I'm going to add 1 and 1/2 tbsp of whole milk. If you want, you can add a bit of vanilla just to boost the flavor, but I don't think we need it in this case. Then

we're going to mix that for about 30 seconds. Stop the mixer, give it a scrape to make sure nothing is stuck at the bottom somewhere. And then give it one last for another few seconds just to make sure it's all incorporated. And that will do. Uh, but now you're probably wondering where's the blackberry you were talking about. Well, I've gooed it up. Um, and if you have been watching the channel for a while, you will know what I mean by goo. And that is just a really simple jam, sort of quick jam that we like to make here at Crumbs and Doilies. I have a gazillion recipes for it. Um, and we're going to put a link to that in the description below so you know how to do.

Also, if you've got the Crumbs and Doies book, um, there's a recipe in there. But basically, we're going to make a ripple. So, I have my lovely goo already made. And here it is. Look at the color of that. Isn't that gorgeous? So, this is the kind of consistency we look for when we're making the goo. So, you could do this with storebought jam, but this is super duper punchy in flavor. You know, like some jam is just a little bit sugary and not that fruity. Um, so maybe something like a if you could buy a compot if you really want an easy life and you don't want to make it. You could do this with any soft fruit. Just make sure you follow the instructions in the video or the book and you'll get it there. So,

I'm going to basically blob in couple of blobs. Give it a little wiggle just to ripple it a bit and then start scooping out. And then I'll add a bit more if I think I need to if I think feel like the ripples are running out. So, I've just given a little shimmy with my spoon um just to ripple it a little bit. We're not trying to like mix it through because actually what happens when you mix, especially things like blackberries and raspberries, when you mix it through the whole sponge, when you bake it, it turns this really horrible like gray color. We don't want that. We want nice bright vivid pockets of this goo. So, I haven't really mixed it very much. As I pick it up, I'm going to try and sort of pick up

a bit of unrippled batter. So the main body of that blob will be like unrippled, but as I tumble it into the cupcake case as I'm about to, it'll all sort of ripple itself up and like bits will be buried and bits won't be and it's going to just bake so nicely and I can't wait. Anyway, carry on. And then you want to bake those at 170° C for 18 to 20 minutes. And the way that you test these, as per usual, is to just give them a little tap on top and hopefully they'll spring back. If they don't spring back, they won't be ready

yet. You need to add a minute or two. Well, our cupcakes are out of the oven. They smell really good and they look really good and they're just cooling down. They need a bit of time to themselves. I'm going to make the white chocolate Swiss mering buttercream. I think this is now my favorite buttercream, Swiss mering. I used to only really use American buttercream here, but I don't know. Swiss mering's got the edge now. It's silky. It's actually pretty easy to make as you will see. First things first, got to make sure all your equipment, anything that's coming into contact with the meringue part of things needs to be mega clean. So, I've wiped down this bowl, that bowl, the whisk, that whisk, all the

things with vinegar just to get rid of any grease before I start because, as we all know, grease kills the fluffing process. That's not the technical term, but it just prevents the egg whites from whipping up properly. I've got three egg whites in here, large. I'm going to put them into my metal bowl. I've got 225 g of caster sugar. If you're in a country where caster sugar isn't really a thing, you could just use granulated sugar for this particular thing because what we're going to do is just give it a little mix with the balloon whisk just to get things going. I'm also going to turn on my pan because I actually should have done that a little while ago to get it simmering. So, I like to keep it moving just slowly

with my whisk. I'm not I don't want to whip it particularly. I just want to move the eggs. You can actually leave it um for a minute or two and it won't like cook. As long as it's a simmer, long as it's kind of a low temperature, it won't like cook your eggs. So, if you have to go and like I don't know, measure something over here or like wash something up over there, you can do that. Just come back to it every now and get it moving. So, here we are with our lovely smooth egg whites. Um, I'm going to pour this into the bowl of a mixer because nobody needs to be standing there doing the whisking by hand in life. Um, well, certainly not if you've got one of these. Why would you do that? But if you

don't, then go ahead by all means. It just will take quite a long time. You have to be whisking it constantly until it cools down. And that can actually take quite a few minutes. So, if you want to do that, I approve, but also I'm not going to do it, too. Anyh who, we're going to start this by getting it going on a quite start quite fast, actually. Like a medium speed. And we're just going to let that do its thing. Mixing, mixing, mixing with the balloon whisk for take about 15 10 to 15 minutes. Nikki's looking at me funny, but All right, guys. This is what we're talking about. Glossy. It's got a nice shiny I mean, it's it's it is a stiff peak. It's just like this is a really big whisk. It is much cooler to the touch.

It's still a tiny bit of warmth of hand heat, but that's okay. Um, so now it's it's time to put the butter in. So, as usual, it's super soft. This one is like nice and spreadable. I've got 300 grams here. I'm going to add it a little bit at a time. There has been some talk about whether you can add it all at once. And if you want to go ahead and do that, you may. I like to add it in a little bit at a time. I just feel like it's more control. And also, you can see if it is too hot that way, then you at least, you know, and you don't have to put all your you want to put all your butter in and it's just all a sloppiness. So, keep it going on a high speed and just start adding butter a nugget at a time.

Go on. There he goes. Oh. So, all my butter went in and now we have this beautiful I mean, I can assure you it is beautiful. I just can't get it off. Um, it's lovely, silky, smooth, mega buttery. Oh my god, it smells so good. buttercream. This is just your base Swiss mering. You can do so many things at this point to change it into lots of different wonderful flavors. We're going to add white chocolate because that's what we're making. White chocolate Swiss mering. So, I have 120 g of white chocolate which I have melted and it has cooled down as well. So, it's not going to like melt this even further. So, let's just get that on. And she's done.

Well, that is going to be Oh my gosh, this one is going to be delicious. I'm actually going to taste it. M magnific. Put that to one side. I think my cakes are still a little bit warm, so I'm going to let them just cool down a little bit more and then we'll get on with decorating. Okay, here we are. We have our cupcakes. They're nice and cool. We have some leftover goo, which is great news because that means we can fill it fill our cupcakes with it. I've put my delicious Swiss mering buttercream into a piping bag with a lovely um star nozzle. I've also made some oat crumble pie crumb. You can see it here. The recipe for that is in the Crumbs and Doilies book on page 64.

Here it is. Crumble pie crumbs. So it's just flour, oats, melted butter, bit of caster sugar, bit of derera, probably a pinch of salt. And I actually really love making piec. It's a really fun thing to make. And also then you won't use all of it on these cupcakes, but you can then use it on all sorts of other things like your ice cream, your other desserts, just nibbling. Sometimes I put it on my daughter's breakfast. I've also got some edible flowers. Could be quite a sort of beige affair on top, you know, with the white buttercream and the sort of beigey crumble. Just a few little delightful edible flowers and you can get those online usually. Things like corn flour and marolds are in there.

Really nice. I've got my apple corora. Going to get corin. These look so nice with their little petals and their crumbly bits. Um, but really the best thing about them is that they taste really good and also they're really adaptable. Like you, like I said, you don't have to use blackberries if you don't want to. You can use something else kind different kind of fruit. But they are really delicious. And I will demonstrate immediately.

This is going to be so messy though cuz this is like fresh icing. There it goes. Oh my god. Oh, a freshly baked cupcake. So delicious. because we've got the tart blackberry goo inside as a nice little sort of tart surprise and it is running through the sponge. It doesn't overwhelm the sponge with flavor, but it's really there. And the white chocolate with Swiss mering buttercream is so silky and light and it's nice to have a bit of texture from the crumble. Like otherwise, this all might feel a little bit like sy all the way through. Just another classically balanced cupcake that you have come to expect from this channel. I do hope you give this a go. And if you do a different flavor,

please let me know and let everyone else know how that went in the comments box if you make it with a different kind of fruit. I know we haven't shouted about the book for a while. It's been a while since we talked about this, but here is the Crumbs and Doy's book. I'm sure you probably got it by now, but if you don't, don't forget you can get this on cupcake jammer.com. You can also buy signed copies on cupcakejammer.com. And you can't get that anywhere else. You can only get that from crumbs and doies. Look, there it is. Perfect picture.

Um, it could be yours. So, please go to cupcakejammer.com. We've also got loads of merch there which you can pick up and also just fun things, recipes and the like. And also an opportunity to hang out with me if you want go and check that out. That's actually really cool cuz you can if you want like book a time to ask me anything basically. So go and check that page out. We'll put a link to that in the description box. That's a new thing. I'm actually really excited about it. I'm actually really excited to meet you and bake with you, answer your questions. Whatever it is that you want from me, I will within reason do it.

Um, anyway, thank you so much for joining me. I've really enjoyed sharing this recipe with you. I love to do it and I love to hear your feedback. So, give that to me and I'll see you in a couple of weeks for another recipe. Bye. Finish off this pie crumb.