I love it when my mom gives me fresh-from-her-backyard blackberries every spring. I like trying new recipes with them, too. This year I made delicious blackberry cupcakes inspired by the strawberry cupcakes I made last year for Valentine's Day.
1 Stick Butter
3/4 cup white sugar
1 1/2 cups all purpose flour
1/8 -1/4 tsp salt
1 1/4 tsp baking powder
2 room temperature eggs
1 tsp pure vanilla extract
1/4 cup milk (I used whole milk)
At least 2 cartons (maybe 16-20 oz.?) of blackberries (I added about 1/2 - 3/4 cup puree to my batter and 1/4 cup puree to my frosting. Better to have more than not enough)
Difficult for me to measure accurately with the blackberries since mine didn't come from the store. So, I am making an estimated guess at how much you will need. If you end up with too much, then use the leftovers for pancakes or French toast - yum!
The night before, cover blackberries with white sugar and refrigerate.
When you’re ready to make the cupcakes, mash the blackberries. I used a fork because I don't have a potato masher. Keep the puree a little chunky. Place mashed blackberries in a strainer over a bowl; you won’t need all the juice to go in the batter.
Pre-heat oven to 350° F and line cupcake tins. (Makes about 1 dozen.)
In your mixer, mix together the butter and white sugar until pale yellow and fluffy.
Slowly add the room temperature eggs one by one, mixing for about one minute after each egg. Beat well.
Add in vanilla extract.
Alternately add the dry mix and milk, blending well and scraping the sides of the bowl after each addition.
Add in the blackberries (leave 1/4 cup out for frosting) and about 1/8 cup of the juice if you have it; fold into batter and mix well. If batter is too thick, you can add more milk or more juice if you wish.
Fill cupcake liners about 3/4 full and bake for about 18 minutes or until the tops of the cupcakes spring back when pressed and are slightly golden. Allow to cool in tins for 5 minutes before removing them to cool on wire racks.
Cool completely before frosting them.
* 4 cups of powdered sugar
* 1/2 cup butter, softened
* 1/4 cup blackberry puree
* About 3 TBSP milk or leftover blackberry juice from cupcakes
First, the night before you want to make the frosting, sprinkle about 1 TBSP of white sugar over 1/4 - 1/2 cup of blackberries. Let them sit in the fridge overnight. The next day, mash the mixture into a chunky puree. Hopefully, you will end up with about 1/4 cup of puree. (Or you can just use leftovers if you have enough from making cupcakes.)
Now, beat the powdered sugar, butter, and blackberry puree together, adding the milk or juice as necessary to make it the consistency you like. I like my frosting to be a little thick so I can pipe it on the cupcakes without it sliding down the sides.
There you have it - fresh, homemade blackberry cupcakes. VERY YUMMMY!
Linked to Try A New Recipe Tuesday, Works for Me Wednesday, Tasty Tuesdays