• Rachel Patterson

Mead & blackberry cupcakes



Having picked up a bottle of half finished mead I had the sudden thought that it might be lovely in a cupcake…as you do. This is the result. It is quite an alcoholic cake! I have used freeze dried blackberries in the frosting, but you could use fresh or frozen, just be careful of the moisture content. You can substitute the mead for cider or even apple juice if you prefer.


115g/1/2 cup unsalted butter softened

150g/2/3 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

236 ml/1 cup mead, cider or apple juice

300g/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt


Frosting

250g butter

450g icing (powdered) sugar

1 tablespoon ground freeze dried blackberries (or a handful of fresh/frozen)


Preheat oven to 180C/350F/Gas 4 and line a 12 hole muffin tin with paper cases.

In a large bowl cream together the butter and sugar until light and fluffy. Add the eggs, vanilla, and mead and mix until fully incorporated.

Add flour, baking powder, cinnamon, and salt and mix until just combined.

Spoon the mixture into prepared muffin tin.

Bake for 20. Let cool completely.

To make the frosting whip together the butter and icing sugar until really light fluffy. Whisk in the blackberries. Ice your cakes.

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© 2020 Rachel Patterson