Black Raspberry Recipes: Black Velvet Cupcakes

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9 Responses

  1. sarah says:

    Hi! I am wondering why my cupcakes are not black? I followed the recipe exactly, with one substitution…I used my homemade black raspberry jelly instead of the puree (the jelly is raspberry puree, sugar and gelatin).

    • Don Herman says:

      Concentration. Using the pure puree is a much more highly concentrated dose of black raspberry than you’re going to ever find in a jelly, which is mostly water and gelatin.

  2. Becky says:

    I think there is a typo in the recipe directions. First you say to add the sugar to the flour but then later you say to cream the butter & sugar together.

    I am baking these now but didn’t realize the mistake until I had already mixed the flour and sugar together. Hope it doesn’t negatively affect the cupcakes.

    • Don Herman says:

      You are right! It shouldn’t affect the cupcakes. The sugar should NOT be included in the flour mixture, so I removed that. Thanks for the catch.

  3. Betsy says:

    My husband and I have two black raspberry bushes in large pots in our back yard. This year, 2016, we had such a great crop I’m kinda jellied out. This recipe looks wonderful, just what I was looking for. I don’t like using food coloring in food so naturally using the berries is awesome. I am looking forward to making these this week. I’m in the last of our berries. Thanks.

  4. Chuck says:

    We had some raspberries come off our plant this year, too, and I was very eiectxd. I didn’t take any pictures of them, though although the thought did cross my mind.

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