Boysenvelvet cupcakes

2 baskets boysenberries, washed, squished, and strained to make juice
1 stick butter, softened
1.25 c white sugar
2 eggs
.25 c cocoa powder
2 c flour, sifted
1 tsp salt
.5 c plain yogurt
.25 c milk
1 tsp vanilla
1 tsp baking soda
1 tsp apple cider vinegar

Butter pans for 24 regular-size cupcakes and preheat the oven to 350F. In a big bowl, cream the butter and the sugar together. Beat in the eggs until very fluffy. In a little bowl, mix .5 c boysenberry juice with the cocoa powder until homogenous, and beat into the butter &etc. In another little bowl, mix the yogurt, milk, and vanilla together to break up any clumps of yogurt. To the batter stir in half the flour/salt, then the yogurt &etc, then the rest of the flour. In a third little bowl, dissolve the baking soda in the vinegar, and gently but thoroughly stir into the batter. Spoon into cupcake tins and bake for 15 min. Let cool in the pan for a bit, then gently run a knife around the edges and gently transfer to cooling racks. Store in tupperware lined with wax paper. Gently gently gently, these are rather fragile (I think they could use a little more flour in fact).

To decorate, maybe stir a little more boysenberry juice into some creme fraiche and dollop on top. Maybe top the dollop with whole raspberries or a little less-squished chunk of boysenberry.