Blackberry Icing For Cupcakes - cooking recipe

Ingredients

1 (18 ounce) package white cake mix or (18 ounce) package yellow cake mix
3 eggs (or as called for by your cake mix)
1/3 cup oil (or as called for by your cake mix)
1 1/3 cups water (or as called for by your cake mix)
1 cup fresh blackberries
24 blackberries (to garnish)
1 cup unsalted butter, softened
4 3/4 cups powdered sugar, divided
1/3 teaspoon salt

Preparation

Prepare cake mix according to package directions, making 24 cupcakes. Allow to cool.
Puree 1 cup of blackberries in food processor or blender. Pour through a fine-mesh sieve to remove seeds. Work through with a spatula if needed.
In large bowl, beat butter on medium-high speed about 2 minutes, until light and fluffy.
Add blackberry puree, 3 cups of powdered sugar, and salt. Beat on low until sugar incorporates into the butter, then increase speed to medium-high to mix.
Add remaining powdered sugar, a little at a time, until the icing reaches your preferred consistency.
Pipe onto cupcakes using a large star tip.
Top each with a blackberry.
Chill for at least 1 hour. (Good served cold!).