Cake of the Month

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Blackberry and White Chocolate Cupcakes

This is such a great recipe because it’s seasonal and great fun to get out in the crisp fresh air and do a bit of blackberry scrumping in the hedgerows! There is a huge amount of produce available to us, yet we don’t utilise it. It’s also great because it works with normal or ‘free from’ ingredients. I do all my baking with gluten free flour and try to use either lactose-free or almond milk products where I can, and this recipe will work just as well using them. It’s also a great one as you do get the flavour of the blackberries and despite using white chocolate they aren’t too sweet.

For the Cakes:


  • 170g of Soft Light Brown Sugar
  • 225g Butter
  • 255g of Plain Flour
  • 2 Large Eggs
  • 200g of Blackberries
  • 115ml of Milk
  • 2 tsp of Baking Powder

You can easily substitute the milk and butter for lactose-free, almond or soya, same with the butter and chocolate. Mine were made with Gluten Free Flour.


  1. Pre-heat the oven to 180 degrees Celsius (Fan)
  2. Gently melt the butter – this can be done in the microwave but I prefer to do it in a heatproof bowl over boiling water as you have more control
  3. Remove from the heat just before the butter has all melted and stir until it is fully melted
  4. Add the sugar, whisk and then leave to cool to room temperature
  5. Once the mixture has cooled, whisk the egg into the butter/sugar mix
  6. Add in the milk and baking powder
  7. Whisk in the flour until the mixture is smooth and just combined
  8. Fold in the white chocolate chips and blackberries
  9. You can use either muffin cases or bake as a whole cake. I prefer to do cupcakes as it’s easier to share or eat on the move
  10. Bake for 20 – 25 mins. I like to make sure they are nice and golden as the blackberries add water to the recipe so it ensure that the cakes are cooked and not soggy!

For the Buttercream:


  • 115g Butter
  • 225g Icing Sugar
  • 60g Blackberries
    – Allow for extra icing sugar and blackberries to make the icing to your preferred consistency


  1. Ensure the butter is room temperature, divide into small chunks and place in a large mixing bowl
  2. Add the icing sugar and Blackberries and whisk until combined
  3. You may need to add extra icing sugar or extra blackberries depending on your preference. I prefer mine thick as to hold its shape when piped.
  4. Add decoration or leave plain and serve with blackberries and ice-cream!

All in all, a tasty treat which is seasonal and a good excuse to get out and about walking! Where better to get your blackberries than your local hedgerow?!