Blackberry’s are all the rage right now along with iphones. I on the other hand am still in the stone age from what I’m told because I only have a phone from Cricket. My daughter has an iphone with all the bells and whistles and was showing it to me the other day and bragging on it. I am pretty sure that that thing probably has an app on it that would find you a mail order bride. But hey, I’ve moved up in the world with my cricket. A mere three years ago, I still had a Tracfone…. with an antennae I had to pull up to be able use the phone. It was made from stone. I also have a car that requires me to stick my feet through a hole in the floor and make it go by foot power. Fred Flintstone is my hero. But I digress (you’ll get used to that with me.)
Since I can’t have a blackberry that I can use to access the internet, I decided to make my own blackberry. It’s not in the shape of a phone though; sorry. You also can’t use it to get a mail order bride but I can guarantee mine tastes better. At least I hope it does. There’s no app to make your phone yummy is there?
These cupcakes were fun to make. They were pretty fun to eat too if the purple stains on my shirt and the slight bloated feeling in my belly are any indication 😀 It uses a white cake mix that I doctored up (I told you; I like cake mixes. They’re easy & they taste pretty damn good; especially when you add all sorts of different things to them. This has a homemade blackberry/lemon butter cream frosting that is good enough to eat from the bowl with a spoon. I should know; I ate enough of it.
BlackBerry Cupcakes with a Blackberry/Lemon Buttercream
- 1(18.25 ounce) package white cake mix (I used Betty Crocker)
- 1(3.4 ounce) package french vanilla instant pudding mix
- 1 cup sour cream
- 3/4 cup vegetable oil
- 4 large eggs
- 1/2 cup warm water
- 1 12 ounce container fresh blackberries
- 3 tablespoons granulated sugar
- 3 3/4 cups powdered sugar
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons blackberry jam
- zest from one lemon
- Preheat your oven to 350 (175 Celsius) and line your cupcake pans with liners (you don’t have to do this, you could just spray them with a non stick spray like Pam but personally , anything that saves me from major dish washing is heaven.).
- Gently wash the berries then pat them dry with a paper towel. Put all but 20 of them into a blender or a food processor bowl with the 3 tablespoons sugar and process/blend into a puree. Set the 20 aside to use as garnish. You can then strain the puree through a sieve if the idea of the seeds bugs you, but I didn’t bother.
- In a large bowl, mix together ingredients. 1-6. Beat on low until everything is thoroughly mixed then turn it up to medium and beat for 2 minutes. Don’t skimp on that; it makes your cupcakes lighter.
- Fill your lined cups about half full with batter. Add a tablespoon of the blackberry puree on top of each cupcake then top that with another spoonful of batter. Don’t fill your cups over about 3/4 full or you’ll end up with cupcakes that spread onto the side of your pan and besides not looking as pretty, they are a pain to get out of the pan. Using a butter knife, gently swirl the jam and batter together, making sure to leave streaks.
- Bake for 16 to 22 minutes (It will vary depending on your oven. Mine were done at 20 minutes) or until a toothpick stuck in the middle of one of the cakes comes out clean.
- Let them sit in the pan for about 1 minute then use a spoon to get under the liners & put them on a rack to finish coo0ling. Eat one of them before you frost the rest because you’re the cook and you can.
- Mix together the 1 cup butter, the remaining blackberry puree (you should have about 1/2 a cup) and the blackberry jam. Mix well for about 2 minutes. Add the powdered sugar and beat on low until all the sugar is incorporated then turn it up to high and beat until it is light and fluffy, about 3 minutes. It should be thick enough to stand up on your spoon w/out flopping over. If not (you may need more depending on how juicy your berries were), add powdered sugar 1/4 cup at time until it is thick enough to spread. If too thick, add heavy cream (or milk) a few drops at time until it thins out to where you want it.
- Pipe or spread your frosting on the cupcakes, then garnish with one of the reserved blackberries. Then eat one with frosting because again, you’re the cook.
- This makes 20 cupcakes or at least it did for me. It might have made 21 but some of the batter jumped in my mouth. What!? Salmonella is our friend.