Blackberry Honey Cupcakes

Instructions

1. Preheat oven to 350 degrees fahrenheit.
2. In a large bowl mix together cake mix, whole milk, eggs, vegetable oil, sour cream and honey. Beat on medium speed for 2 minutes. Then, scoop the batter into cupcake liners about 2/3 full and bake for 14-16 minutes until toothpick comes up clean from the center.
3. To make the blackberry compote heat all of the ingredients together in a small saucepan over high heat. Mash the berries and other ingredients together as the berries begin to soften (I used a potato masher) and then stir once it is all mashed. Bring the mixture to a boil then reduce to medium heat and cook, stirring occasionally until the sauce begins to thicken and all the sugar is dissolved. Remove from the heat and press through a fine sieve to remove the seeds. Let it cool to room temperature before using.
4. After cupcakes have cooled make the frosting. Cream the butter, whipping cream and vanilla until light and fluffy. (Take your time beating.) Then add the salt and blackberry compote and gradually mix in the powdered sugar until desired consistency.
5. Top with sugar bees or blackberries and drizzle with the remaining blackberry compote if desired.