[Photograph: Steve Legato]
This recipe came to Fruitful from Agatha Kulaga and Erin Patinkin, the duo behind Brooklyn’s Ovenly, a beloved bakery located in Greenpoint. Light and slightly tangy vanilla cupcakes are topped with a pale purple buttercream, flavored with black raspberries, a berry that’s darker and slightly more tart than the familiar red raspberry.
Why this recipe works:
- Normally, a cupcake would be frosted with cream cheese buttercream, and garnished with berries. These cupcakes turn the flavors upside down, packing the topping with fruit, and leaving the vanilla and cream cheese for the cake itself.
- The process for making the buttercream is very simple, and doesn’t have to be made with black raspberries, if you don’t have them; blackberries work well too.
Excerpted from Fruitful by Brian Nicholson and Sarah Huck (Running Press). Copyright © 2014. Photographs by Steve Legato.
