“Maleficent” is a fan favorite. I know a lot of Main Streeters love her….. So here’s a fun cupcake recipe inspired for our favorite villain!
Recommended Utensils:
Satin Ice Vanilla Fondant – Blackchocolate blackberry maleficent cupcakes
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Seedless Blackberry Preserveschocolate blackberry maleficent cupcakes
Dark Chocolate Cake
Yields 24 cupcakes
1 cup unsweetened cocoa powder
1 1/2 cups all purpose flour
1 1/2 cups Baker’s sugar
1 1/2 teaspoons baking soda
3/4 teaspoon baking powder
3/4 teaspoon salt
2 large eggs
3/4 cup lukewarm coffee
3/4 cup buttermilk
3 tablespoons vegetable oil
1 teaspoon vanilla paste
Preheat oven to 350 degrees. Line standard muffin tins with Wilton Black Wave Baking Cups; set aside. Stir together cocoa powder, flour, sugar, baking soda, baking powder, and salt into a large bowl with a whisk. Add eggs, coffee, buttermilk, oil, and vanilla, and mix until smooth with an electric mixer, about 3 minutes. Scrape down the sides and bottom of bowl to assure batter is well mixed.
With a large cupcake scoop fill each paper cupcake liner about 2/3 full. Bake approximately 20 minutes or until a toothpick inserted into the middle comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
Blackberry Filling
1/2 cup Baker’s sugar
2 tablespoons cornstarch
1/4 cup water
1 tablespoon butter
2 cups frozen blackberries
In a small bowl whisk together sugar, cornstarch and water until cornstarch is dissolved and mixture is smooth. Transfer to a small saucepan and place over medium heat. Add the butter and berries and bring to a boil stirring gently. Boil about 3 minutes or until thickened. Mixture will thicken further upon cooling.
Using a paring knife cut a cone out of center of cooled cupcakes. Fill with cooled blackberry filling.
Blackberry Buttercream
1 1/2 cups unsalted butter, softened
2/3 cup seedless blackerry preserves
2 1/2 cups powdered sugar, sifted
With an electric mixer, cream butter until smooth, about 3 minutes. Stir in preserves until combined. Sift in powdered sugar. Beat on low until combined, then on high until light and fluffy. Approximately 5 minutes.
Using a piping bag and a Wilton 2D tip pipe frosting onto cooled and filled cupcakes.
**Recipe from Sinister Sweet Shop**
Michele also contributes theme park news for Fox 35 Orlando 11pm news and on the radio on WDBO.
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