Week 25: Key Lime Blackberry!

Hello!  To catch up as I was behind in June with making the cupcakes, I made two types of cupcakes in one week.  Since I did lemon blueberry, I figured I’d stay pretty similar and go with key lime blackberry!  This was a little more difficult as it involved making a jelly like filling from scratch but I was up for the challenge.  It turned out really well and had a balance of sweetness and tartness.

I got this week’s recipe from: http://www.bakedperfection.com/2011/04/key-lime-cupcakes-with-blackberry.html

Key Lime Blackberry

Yields: 15 cupcakes

Cupcakes:

½ cup butter, softened

1 cup sugar

1 ½ eggs

1 tsp vanilla extract

 Juice of one lime

Zest of one lime

1 ¾ cup all-purpose flour

½ tsp baking soda

¼ tsp baking powder

¼ tsp salt

1 cup sour cream

Preheat over to 350 degrees.  Line 2 cupcake tins with 15 cupcake liners.  In a medium bowl combine the flour, baking soda, baking powder, and salt. 

Using an electric mixer, cream the butter and sugar.  Beat in the eggs, one a time.  Add the vanilla, lime juice, and lime zest; mix well.  Add the flour mixture to creamed mixture alternately with sour cream.

Fill muffin cups with ¼ cup of batter.  Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean.  Cool in pan for 5 minutes and then transfer to wire rack until cooled completely.

 Blackberry Filling:

16oz of frozen blueberries

3 tablespoons of sugar

Juice of one lemon

3 tablespoons cornstarch

Pinch of salt

Place blackberries in a small bowl and sprinkle with sugar, let it sit and 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 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.  

Once cupcakes and filling are cooled, you will need to use a cupcake center remove to remove the center of the cupcakes.  Make sure to save what you remove.  Fill the cupcakes with filling and then place what you removed back in spot. 

Blackberry Buttercream:

1 stick butter, softened

1 tsp vanilla extract

1/4 cup blackberry jam

Pinch of salt

3 cups powdered sugar

2 tablespoons milk

Container of fresh blackberries

Beat the butter and vanilla until creamy.  Mix the 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. Frost cupcakes and then decorate with fresh blackberries.  

Love always, aloterella :)