How to make my Gluten Free Blackberry Cupcakes and Blackberry Buttercream!!!

#glutenfree #glutenfreebaking #glutenfreecupcakes

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Today I am going to show you how to make my Gluten Free Blackberry Cupcakes and Blackberry Buttercream!!
These cupcakes are perfect for spring or an Easter party!! Or anytime, really!
They do require a little planning ahead, but so worth it!!
Fresh Blackberries can be used in place of frozen, but with grocery prices, and because I am pureeing the blackberries, frozen works the best for me!

If you have any questions let me know in the comments!
Below you can find the recipe and links to the products

For the Blackberry sauce and Ermine Buttercream base:
16 oz. bag frozen Blackberries, thawed, pureed and strained
(or a total of 2 cups fruit puree, divided in half)
1 Lemon, juiced

Blackberry Sauce:
1 cup Blackberry puree
2 Tbsp Honey {4 Tbsp Sugar}
1 tsp Vanilla https://amzn.to/40HZDgy

In a saucepan, cook the blackberry puree and honey over medium heat until thickened and reduced by half . Stir in vanilla. When cooled, cover and chill.

Blackberry Ermine base:
1 cup Blackberry puree
2/3 cup Honey {3/4 cup Sugar}
1/4 cup White Rice Flour https://amzn.to/3Gjt9RE
1/4 tsp Salt https://amzn.to/3GgKECa

In the same saucepan, over medium heat, cook blackberry puree, honey, flour and salt until very thick, stirring constantly. Pour into a bowl, place plastic wrap directly on the surface. When cool, chill overnight.

For the Blackberry Cupcakes:
2 1/2 cups GF Flour    • How to make Jilly G's Gluten Free Flour Blend  
1 1/2 tsp Baking Powder https://amzn.to/3Mld9m3
1/2 tsp Baking Soda https://amzn.to/3MhVqvH
1/2 tsp Salt https://amzn.to/3GgKECa
3/4 cup Butter {170 grams}
1/2 cup Honey {1 cup Sugar}
3 Eggs
1 tsp Vanilla https://amzn.to/40HZDgy
1 cup Kefir or Buttermilk https://amzn.to/3Ua3Ebi
1/2 cup Blackberry Sauce {recipe above}

Oven 350 F. Line cupcake pans with 18 liners. Stir the dry ingredients together. Cream the butter. Add the honey and cream together with the butter. Add the eggs one at a time, mixing well after each. Add in the vanilla. Mix. Alternate the dry ingredients with the kefir. Beginning and ending with the dry ingredients. Gently fold in the blackberry sauce, making a marbled effect. Spoon into the cupcake pans, about 3/4 full. Bake for 20-25 minutes or until a toothpick comes out clean. Cool 10 minutes in the pans, remove to cooling racks and cool completely.

For the Blackberry Ermine Buttercream:
Blackberry Ermine base {recipe above}
1 cup Butter {227 grams}
1 tsp Vanilla https://amzn.to/40HZDgy

Whip the butter until light and fluffy and pale in color, about 5 minutes, scraping the bowl. Add in the blackberry base a spoonful at a time, mixing well. Mix in the vanilla. Pipe onto cooled cupcakes. Store cupcakes and any remaining buttercream in the fridge. ( I used piping tip 190 link below )

Ove glove https://amzn.to/40ILpfF
Cupcake pan https://amzn.to/40MP4sL
Kitchen aid mixer https://amzn.to/3UcvrYs
Cooling racks https://amzn.to/3KengGA
Silicone spatula https://amzn.to/3Kb2yrg
Pyrex measuring cups https://amzn.to/3m6imn4
Magic bullet blender https://amzn.to/3MdAc2c
Cupcake liners https://amzn.to/3nL9Fz0
Piping bag https://amzn.to/3UbSHGe
Piping tip https://amzn.to/3m56x0x
Strainer https://amzn.to/3zvsDwn
Lemon juicer https://amzn.to/3UbRFtD