Angel Food Cupcakes with Blackberry Buttercream Frosting

Angel food cakes or cupcakes are always a good go-to option for the feast of the Archangels (September 29) or the Feast of the Guardian Angels the following week (October 2). This recipe which includes a buttercream frosting flavored with blackberry puree makes the treat an especially fitting one for the feast of the Archangels.  The blackberry addition recalls the legend of the blackberries associated with St. Michael's feast day.

Jessica has posted in the past about her wise and thrifty idea for making a batch of cupcakes and using a portion for one feast day and the other portion(s) for saint's days that follow closely after.  I do something similar by only baking half a batch. A typical cake mix makes 24 cupcakes but if you only make half at a time then you have 12 cupcakes which is usually more reasonable for a family dessert for one day. I just measure out half of the cake mix and add half of the additional ingredients. Some recipes call for 3 eggs and those are good boxes to make in 1/3 batches (8 cupcakes). Anyway, with angel food cake mixes, the only other ingredient is water so it is very easy to split the mix and add half the water. Continue to make batter as directed. Scoop batter into lined cupcake tin and bake at 350 degrees for about 15-20 minutes, until top is dark golden and any cracks feel dry and not sticky.  Cool and frost with buttercream frosting.

For the buttercream frosting:

1/2 stick butter, softened

3 ounces fresh blackberries, pureed and strained

2-2 1/2 cups powdered sugar

food coloring, if desired

Cream butter with an electric mixer until fluffy. Add blackberry puree and mix until combined. Add powdered sugar 1/2 cup at a time until frosting reaches desired consistency. The puree makes the frosting a pretty pink so if you want it more purple add a little blue food coloring and mix until blended to a solid color. Pipe or spread onto cooled cupcakes. Frosts approximately 12 cupcakes. Add blackberry to top if desired.

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St. Catherine of Siena Faith Cupcakes

Saint Catherine of Sienna Exchanging Her Heart with Christ " by Giovanni di Paolo, part of a three part altar panel, hangs in the Metropolitan Museum of Art in New York City.

Saint Catherine of Siena
Virgin & Doctor of the Church
April 29 ~ New Calendar - April 30 ~ Traditional Calendar

 

Our catechesis today deals with Saint Catherine of Siena, a Dominican tertiary, a woman of great holiness and a Doctor of the Church. Catherine’s spiritual teachings are centered on our union with Christ, the bridge between earth and heaven. Her own virginal entrustment to Christ the Bridegroom was reflected in her celebrated visions. Catherine’s life also shows us the importance of the spiritual maternity exercised by so many women in every age. From this great saint let us learn to grow in holiness, love for the Lord and fidelity to his body, the Church. ~ BENEDICT XVI, GENERAL AUDIENCE, November 24, 2010

~~~

St. Catherine of Siena is assigned the virtue of faith for the Little Flowers Girls’ Group. 

The sunflower represents faith.

“Our faith may be compared to this flower, since its gaze is ever fixed above, and turned towards the glorious sun of divine truth.”

~ Fr. Lasance - Catholic Girl’s Guide

I decided to make this cupcake in honor of St. Catherine of Siena and the virtue of faith.

  I found the idea at Skip To My Lou.

St. Catherine of Siena Faith Cupcakes

SUPPLIES:

• yellow cake mix
• buttercream frosting (recipe below)
• chocolate frosting
• chocolate puff cereal
• cupcake liners
• golden yellow gel icing color
• star tip for icing

DIRECTIONS:

Bake cupcakes as desired. I used a box mix of yellow cake.

Frost the middle of the cake with chocolate frosting.

Dip the frosted cupcake into chocolate puff cereal.*  Don’t worry too much about the edges because you will be able to cover up any imperfections with the yellow icing, in the next step.

*Save this step for later if you plan to refrigerate the cupcake.  If not, the cereal will loose it’s crunch and become stale.

Using a star tip, frost around the chocolate top of the cupcake with buttercream frosting that has been dyed yellow using Golden Yellow gel icing color. 

 

1 batch of the buttercream frosting is enough for approximately 36 Faith Cupcakes or 1 dozen traditional cupcakes.

 

Recipe: Buttercream Frosting (taken from the Bird and the Berry)

Prep Time: --  |  Cook Time: --  |  Difficulty: Easy  |  Servings: 3 cups of icing

INGREDIENTS:

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

PREPARATION INSTRUCTIONS:

Slice butter into large bowl.  Cream shortening and butter with electric mixer.

Add vanilla.

Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.

Add milk and beat at medium speed until light and fluffy. 

The frosting should be creamy in texture and easy to pipe, but stiff enough to hold shape and not move off the cupcake.

NOTES:

The more you whip the frosting the more air you add to it and the creamier and fluffier it will be.

For best results, keep icing bowl in refrigerator when not in use.

Refrigerate in airtight container, this icing can be stored for 2 weeks. Rewhip before using.

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