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In a small saucepan, whisk together blackberries, sugar, and beer over medium heat. Allow to cook until berries have broken down.
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Strain mixture to remove seeds and set aside.
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Preheat oven to 350
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In a small bowl, whisk together milk and vinegar. Set aside to sour.
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Beat butter and sugar together until light and fluffy.
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Add in eggs and vanilla, mixing well after each.
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Sift in flour, baking powder, and salt, alternating with the milk and beer, stirring gently until all incorporated. (Add a little dry stuff, then a little wet stuff, etc)
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Scoop into lined cupcake tin.
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Top batter with a spoonful of blackberry compote and use a toothpick or knife to swirl the batter together.
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Bake at 350 for 15-17 minutes or until toothpick inserted in the center comes out clean.
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Allow to cool for a few minutes in the pan before transferring to a wire rack.