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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.
Ever since conquering the Gateau aux Fraises, I’ve been tackling some more complex recipes. There have been some spectacular failures, the cinnamon ganache cake that leaked filling EVERYWHERE, but there has also been so equally spectacular successes as well. The most recent being Coconut Lime Cupcakes. The recipe comes from the husband and wife cooking blog Two Peas and Their Pod. Supposedly, this is the recipe that made Josh fall in love with Maria (you can read the full story and recipe here). While I still think I prefer chocolate, these tangy little morsels are a big hit with everyone that’s tried them.
Coconut Lime Cupcakes:
2 cups granulated sugar
Zest of 1 large lime
3/4 pound (3 sticks) unsalted butter, room temperature
5 extra-large eggs at room temperature
1 1/2 teaspoons pure vanilla extract
1 teaspoon coconut extract
1 tablespoon fresh lime juice
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup buttermilk
3/4 cup shredded coconut
For the Coconut Lime Buttercream Frosting:
1 cup butter, at room temperature
1 teaspoon vanilla extract
1 teaspoon coconut extract
6 cups powdered sugar
4 tablespoons fresh lime juice
3/4 cup coconut, for sprinkling on top of cupcakes
1. Preheat the oven to 325 degrees F. Line a muffin pan with paper liners. Set aside.
2. In a small bowl, combine sugar and lime zest. Rub together with your fingers, until fragrant. In the bowl of an stand mixer, cream the butter and sugar mixture together on high speed until light and fluffy, about 5 minutes. With the mixer on low speed, add the eggs, 1 at a time, scraping down the bowl after each addition. Add the vanilla, coconut extract, lime juice, and mix well.
3. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. In 3 parts, alternately add the dry ingredients and the buttermilk to the batter, beginning and ending with the dry. Mix until just combined. Stir in coconut.
4. Fill each liner to the top with batter. Bake for 25 to 35 minutes, until the tops are brown and a toothpick comes out clean. Allow to cool in the pan for 15 minutes. Remove to wire cooling rack and cool completely.
5. While the cupcakes are cooling, make the frosting. In the bowl of a stand mixer, beat butter, vanilla, and coconut extract until creamy. Add powdered sugar 1 cup at a time, alternating with lime juice, beating until combined.
6. Frost the cupcakes and sprinkle with coconut.
*I added a little green food coloring to the frosting and coconut topping. I think lime frosting should be green, just saying.
Well guys, it’s only a few more hours until the end of the work week and my mom is on the road to Tallahassee at this very moment. My brother had to bow out of the trip because he started a new job yesterday (mad props little bro!) but he and my mom had a breakfast date this morning before she got on the road. Happy Friday!