Fruity and delicious.
I made these cupcakes for my friend
Ellen's
birthday. She loves fruit in her dessert and had recently mentioned to
me that she loves blackberries. For a while I have wanted to make
something using both blackberries and lime and this was what I came up
with. Actually, I tried making mini-cheesecakes first and they did not
turn out as well as I planned. These cupcakes were my second idea. I
am glad I made them because everybody loved these cupcakes. They are a
little different from your everyday cupcake and are a great
spring/summer cupcake. Similar to my
Strawberry filled cupcakes,
I made the blackberry filling ahead of time and we used the leftovers
to eat with plain yogurt. I did not use any food coloring in the
frosting, the color is 100% from the blackberries. For a delicious
fruity cupcake you should definitely give these a try.
Key Lime Cupcakes with Blackberry Frosting
recipe from Baked Perfection
makes 30 cupcakes
1 cup butter, softened
2 cups sugar
3 eggs
2 teaspoon vanilla extract
4 tablespoons
key lime juice
zest of two limes
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups sour cream
Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups.
In a medium bowl combine the flour, baking soda, baking powder, and
salt. In a separate mixing bowl, cream the butter and sugar. Beat in the
eggs, one at a time. Add the vanilla,
key lime juice and
lime
zest; mix well. Add the flour mixture to creamed mixture alternately
with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of
batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick
inserted near the center comes out clean. Cool completely and frost as
desired.
Blackberry Filling
recipe from Baked Perfection
1 32oz container frozen blackberries
3 tablespoons sugar
Juice of one lemon
3 tablespoons cornstarch
pinch of salt
Place blackberries in a small bowl and sprinkle with sugar, let thaw.
Drain blackberries, reserving liquid. Squish the blackberries and push
through a fine mesh sieve to remove the seeds, set aside. Add enough
water to the blackberry liquid to equal 1 cup. In a large saucepan,
combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat
and stir until the mixture boils and thickens. Cool completely.
Refrigerate until ready to use. (This can be made several days in
advance and any leftovers works well on toast, on pancakes, or mixed in
plain Greek Yogurt.)
Blackberry Buttercream
recipe from Baked Perfection
2 sticks butter, softened
1 tsp vanilla extract
1/3 cup blackberry filling (seedless blackberry jam or preserves can be substituted)
pinch of salt
6 cups powdered sugar
2-3 tablespoons milk
Beat butter and vanilla until creamy. Mix in blackberry filling and
salt. Add powdered sugar 1 cup at a time, beating until combined. Add
milk 1 tablespoon at a time until you reach desired consistency.
