Tuesday, August 17, 2010

a surplus of blackberries


these blackberry cupcakes were a new recipe i tried last week.  my boyfriend michael's next door neighbor has a surplus of blackberries growing in her backyard and because she just had her teeth whitened is not able to eat them!  this has resulted in michael, his mom and myself making as many blackberry items as possible... tarts, jam, pies, cobblers, etc.  eventually we decided to stop fighting a losing battle and michael has just been freezing them in bunches instead.  but back to the cupcakes, i used the lovely tastespotting and found this tasty recipe and got to try it out just in time for alex and emilio's going away party.  the cupcakes were a hit and i gave one to my boss, bill, who ended up buying a dozen to auction off at his family reunion.  anyways, i highly recommend these cupcakes.

Blackberry Cupcakes with Blackberry Buttercream Icing
Adapted from berry delicious.  Makes 24 cupcakes.
3 6oz packs blackberries (+24 individual blackberries kept aside for garnish if you desire)
1/3 cup milk, at room temperature
6 large egg whites, room temperature
2 tsp lemon juice
2 1/4 cup cake flour, sifted ***
1 1/2 cup sugar
4 tsp baking powder
1 tsp salt
12 Tbsp unsalted butter (1 1/2 sticks), softened
1 recipe Blackberry Buttercream Frosting, recipe follows

Preheat oven to 350 degrees and fill two muffin pans with liners.
Puree blackberries in a food processor or blender.  Scrape into a fine mesh sieve set over a bowl. With a rubber spatula or spoon, work the blackberries through the sieve, leaving seeds behind. Remove 1/4 cup of puree for the frosting.
In small bowl, combine 2/3 c. puree, milk, egg, lemon juice, and mix with fork or whisk until well blended.  In the bowl of stand mixer, add sifted flour, sugar, baking powder and salt and mix to combine. Continue beating at slow speed and add butter. Mix until combined and resembling moist crumbs.  This may get a little messy so use your guard for your stand mixer bowl if you have one.
Add liquids and beat at medium speed for about 1 minute or until full and evenly combined. Stop mixer to scrape down the sides of the bowl and beat for 30 more seconds.   This is very important!  This is a lot of batter so you need to make sure you are scraping down the sides in order for everything to get properly incorporated.  Fill cupcake liners about 3/4 full.
Bake for about 20 minutes or until a toothpick inserted in the center cupcake in each pan comes out clean. Cool cupcakes on cooling rack and frost when completely cool.

***sometimes i run out of cake flour and because it can be a pain in the butt to find, you can always this substitute:  1 c. all purpose flour - 2 tbsp, then replace 2 tbsp with 2 tbsp cornstarch.   some people choose to just leave the cornstarch out all together making it 1 c. cake flour = 1 c. minus 2 tbsp. all purpose, but i prefer to add the cornstarch.  it's up to you!

Blackberry Buttercream Frosting
2 sticks butter unsalted butter, softened
1/2 tsp vanilla
1/4 tsp almond extract
4 cups confectioner’s sugar
pinch of salt
1/4 cup blackberry puree

Cream butter and extracts until smooth. Mix in confectioner’s sugar and salt and beat 2-3 minutes on high. Add blackberry puree and beat for an additional minute. Adjust consistency, if desired, with additional confectioner’s sugar or water.  I used a 1M cupcake tip to frost my cupcakes.


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