I was attracted to these cupcakes because they are beautiful. Just gorgeous. The pinky-purple from the blackberry sauce is not a color AmeriColor gel can create. Nature is amazing and produces the most beautiful things all by itself. Before I made these cupcakes I didn't even know if I liked blackberries or if anyone would even enjoy a blackberry cupcakes - I just knew these would look fabulous and people would get excited. I wanted to make these cupcakes for my friend Paula's birthday because she is a friendly, bright, and beautiful person; these cupcakes just scream her name. Now I know two things: blackberries are tasty, little nuggets and people LOVE blackberry cupcakes. Not only are they lovely cupcakes, they taste as good as they look. In my quest to eat all foods, there are still a few items I avoid like blackberries and raspberries. I don't know why I'm so prejudice against these berries when I eat plenty of strawberries and blueberries, but I am.
Last week I was at high school run farm (crazy, but true, NYC public schools have everything!) and they have fresh raspberries. When someone pulls you a fresh raspberry off a bush for you to eat, it's hard to resist. The raspberry was perfectly delightful! Sweet and fruity with a touch of tartness.
The same can be said for the blackberries. I'll admit the texture is a little strange at first, but the overall enjoyment of eating a blackberry is high. So imagine my surprise when sharing these little cupcakes and someone says they don't eat fruit. at. all. Weird. Even weirder when I mention the fact that I had never eaten a blackberry before this recipe and someone gives me a funny face. Luckily I am witty enough to point to the non-fruit eating guy and say, "not compared to him." Touché!
Regardless, fruit-eaters and non-fruit eaters agreed blackberry cupcakes are completely fantastic. Normally I'm not the biggest fan of American buttercreams, the kind made with powdered sugar & butter, because of the overall sweetness. The blackberry puree tones down the sweetness making the frosting creamy, fresh, and perfectly sweet without hurting your teeth. A little blackberry puree in the middle adds even more blackberry flavor in a tender, moist mini cupcake bursting with zesty lime. This two-bite wonder is the cupcake of summer in looks and taste!
One Year Ago - Brown Butter Chocolate Chip Cookies
Blackberry Cupcakes Adapted from Baked Perfection Yield - 24 mini cupcakes
Lime Cupcakes 5 tablespoons unsalted butter, room temperature 2/3 cup sugar 1 egg 1 teaspoon vanilla 1 1/2 tablespoons lime juice (1 1/2 limes) zest of 1 lime 1 cup + 2 tablespoons flour 1/2 teaspoon baking soda 1/4 teaspoon baking powder 1/4 teaspoon salt 2/3 cup nonfat Greek yogurt
- Preheat the oven to 350 ˚F and line your mini cupcake tins with liners.
- In the bowl of a stand mixer with a paddle attachment add the butter and the sugar. Beat together until light and fluffy.
- Add in the egg, vanilla, lime juice, and lime zest. Mix on high speed until well combined.
- Sift together the flour, soda, salt, and powder onto parchment paper.
- Turn the mixer on low and add the dry ingredients in three batches with the yogurt in between. Mix until well combined, scraping the bowl as needed.
- Use a 2 tablespoon-scoop to portion the batter into the cupcake liners. Bake for 10-12 minutes or until a toothpick inserted comes out clean.
- Let cool completely on a wire rack.
Blackberry Sauce 11 ounces fresh blackberries 1 tablespoon sugar 1 tablespoon cornstarch pinch of salt juice of half a lime
- Combine all the ingredients in a small saucepan and stir.
- Cook until the blackberries are broken down.
- Puree with an immersion blender and then strain through a fine sieve.
- Place the mixture in the refrigerator and let cool completely before using.
- Inject each cooled cupcake with the blackberry sauce. I used a small squirt bottle.
Blackberry Buttercream 1 stick unsalted butter, room temperature 1/2 teaspoon vanilla 1/4 cup blackberry sauce (made earlier) pinch of salt 3 cups powdered sugar 1 tablespoon milk blackberries for garnish
- Beat the butter and vanilla in the bowl of a stand mixer with a paddle attachment until light and fluffy. Beat in the blackberry sauce and salt.
- Mix in the powdered sugar on low one cup at a time and then turn the mixer on high speed to make the frosting light and fluffy.
- Beat in the milk.
- Place the frosting in a piping bag and with a closed star tip pipe the frosting on each cupcake.
- Garnish with a fresh blackberry.