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Well guys, I’ve done it. I written the first cake recipe of my 31 before 32 birthday challenge. It was a little labor intensive, mostly because I started with only a vague idea of what I wanted my finished product to look like, but I think things turned out pretty well. Plus, it was pretty delicious if I do say so myself. The recipe looks long, I know, but that is also because I included how I assembled and decorated the cake. You don’t have to take it as far as I did; this cake would still delicious without the fussy presentation. Here we go.
- 2 boxes Pillsbury Purely Simple Chocolate Cake Mix
- 1 stick of butter
- 1 cup of milk
- 3 eggs
- 2 heaping tbsps of chopped lavender buds
- 4 pints of blackberries (minus 10 pretty ones*)
- 1 cup of sugar
- 1 tbsp lemon juice
- 3 sticks unsalted butter
- 6-8 cups of powdered sugar
- 2 tbsp powdered lavender*
- pinch of salt
- 2-3 drops of food coloring (optional)
- 1/2 cup semi-sweet chocolate chips
- 1 cup heavy whipping cream
- Either the night or several hours before you bake your cake, combine the ganache ingredients in a microwave dish and cook at 30 second intervals, stirring after each, until the chocolate is completely melted and incorporated into the cream. Set aside uncovered for at least 3 hours to cool.
- Prepare the cake mix according to the directions on the box and fold in the chopped lavender after the batter is combined. Split the batter evenly between 3 9″ pans and bake as directed.
- While the cakes are baking, combine the filling ingredients in a medium sauce pan. Cook over medium heat stirring occasionally until the mixture has thickened sufficiently (A). Allow to cool to room temp before using.
- Put a plate in the freezer for about fifteen minutes before taking it out to test a spoonful of hot filling. Take the filling off the heat while testing. Push your finger through the filling on the plate – you’re looking for it to wrinkle and not flood back in to fill the gap.
- While the filling and the cake cool, beat softened butter (using a hand or stand mixer) adding the powdered sugar a 1/4 cup at a time until the frosting reaches the right consistency.
- Add in the food coloring and powdered lavender and beat for an additional two minutes.
- Carefully, using a serrated knife or leveler, cut the domed top off of each of the cake layers producing three flat even(ish) layers.
- Fill piping bag (or ziplock bag) with 1/3 of your frosting.
- Starting with the bottom layer make a frosting ring around the bottom and middle layers of your cake.
- Split the black berry filling between the two layers carefully spreading across the cake to the frosting ringed edge.
- Stack the middle layer onto the bottom layer and the gently top with the top layer.
- Using the rest of the frosting in your piping bag (and a little from the bowl if you need) quickly cover the entire cake with a thin layer of frosting (crumb coat) and then place into a refrigerator to set for 25 minutes.
- Next, cover the cake in a more generous layer of the frosting, making sure to have a slightly thicker coating on the very top of the cake. Place in the refrigerator for an additional 25 minutes.
- Next spoon the cooled ganache over the top of the cake, creating drips down the side.
- Garnish the top of the cake with the remaining butter cream and the reserved blackberries. I also elected to use tiny chocolate candies.
- I wanted to try my hand at the “naked” frosting look for this cake, so most of the frosting was on the top and the top half of the side. This way there was still the frosting flavor, but the look was sill achieved because the more frosted bits were covered by the ganache.
- Andy took the cake to work with him the day after I made it, and it didn’t even make it to lunch time. Which to me is a pretty good indication that the flavors were all balanced. That being said, despite my fondness for lavender, I didn’t want to over do it so that particular flavor could absolutely be turned up if you are baking for an audience with the same fondness. Be careful though; too much and you end up with a soapy taste.
I have to tell you guys, I am embarrassingly proud of how well these cupcakes turned out. The frosting was sweet and very berry-y, the filling was fruity and tart, and the cake was so good I’d have eaten it without the frosting. Very rarely do I bake something and not want to tweak the recipe, but this was exactly what I wanted. Originally, I’d planned on making blackberry cupcakes for my birthday, but between office cake, desserts from friends, and special treats from my husband, there was no way I needed any additional baked goods. Now that birthday week is officially over, our kitchen is no longer stocked with an over abundance of sweets. Plus Easter. You have to have something special for Easter. The lime flavor addition was very last minute, but it completely made the cupcakes.
Ingredients and Directions:
- 1 box of Plisbury Classic White Cake
- 3 eggs
- 1 stick of melted butter
- 1/4 cup lime juice
- 1 tbsp lime zest
- Preheat oven to 350 and line cupcake tins.
- Combine ingredients in large mixing bowl, mix until thoroughly incorporated.
- Fill cupcake liners 2/3rds full and bake 19-23 minutes.
- Allow cupcakes to completely cool before filling and frosting.
- 24 oz frozen blackberries
- 1 1/2 cups sugar
- the juice from half a lime
- Combine sugar, blackberries and lime juice in a medium sauces pan and place over medium heat.
- As the berries start to release juice, reserve one cup of the juice (for the frosting), then continue to let the berries simmer and reduce until they reach a thin syrupy consistency (approximately 20-25 minutes).
- Allow the filling to cool before piping into cupcakes.
- 1 1/2 cups sugar
- 1/2 all purpose flour
- 1 cup blackberry juice
- 1 cup heavy whipping cream
- the juice of half of a lime
- zest from one lime
- 3 sticks up butter cut into cubes
- Combine sugar, flour, cream and both juices in a sauce pan and place over medium heat. Whisk ingredients and allow them to cook, stirring occasionally, until it reaches the consistency of a soft pudding (roughly 10-15 minutes).
- Transfer mixture to a stand mixer and beat on high until cooled (6-8 minutes).
- Once mixture has cooled, reduce mixer speed to medium and start adding the butter a couple of cubes at a time until all the butter has been incorporated.
- Switch mixer back to high and whip frosting for 1-2 minutes.
To Build the Cupcakes
- Use a cupcake corer or a knife to cut a hole in the middle of each cooled cupcake.
- Fill the cavity with blackberry filling.
- Frost each cupcake and decorate however you like.