Thursday, June 30, 2011

Blackberry Buttermilk Cupcakes

When I see a cake recipe I like, I always ask myself, "Can I turn this into a cupcake?" 

And that's my life. Finding recipes and wondering, "How can I make this recipe smaller?" Haha

Well that's exactly what went through my head when I saw the recipe for Blackberry Buttermilk Cake in my Bon Appetit magazine. I wanted to make something really special for my boyfriend and my 2 yr anniversary. A milestone for me. My first, in fact. So it had to be perfect. I made an app, a fancy main course, and then busted these bad boys out. And then I waited for the reaction.

Of course, as I expected, the cupcakes were BRILLIANT! They were moist and delicious. And muffinized! He totally loved them. Loved them so much so he gave me these...

He totally showed up my wimpy ol' dinner. I opened the box up and I was stunned! They are so beautiful and sparkly! Haha I will tell you all, my faithful readers, that I was a bit more stunned with the box closed than open. Just take a look at it... imagine it closed. A huh. Exactly! You might freak out too haha. Rob said the color drained from my face. I held the box out and just shook my head "no". We laughed so hard after that haha

Anyways, where was I? Oh yes, cupcakes. My favorite part was the berries on the bottom. So yummy. You could probably get away with using other kinds of berries as well. Anything in season. Strawberries, blueberries, raspberries. Oh raspberries! Yes!

As a bonus, I saved a whole tray of them for a friends birthday and decorated it to show my birthday love. Vanilla Sugar icing and rainbow sprinkles. Festive.

She loved them too!

Blackberry Buttermilk Cake
Recipe adapted from Bon Appetit

Makes about 20 cupcakes

1 1/2 sticks unsalted butter, room temp
2 1/3 cups cake flour
2 1/2 cups (10oz) freshblackberries
1/4 cups plus 1 1/3 cups sugar
1 1/2 tsp baking powder
3/4 tsp salt
1/2 tsp baking soda
3 large eggs, room temp
2 tsp vanilla extract
1 1/2 tsp finely grated orange zest
1 cup well shaken buttermilk

(*New) Hardware: 
2 12-cup muffin pans

1. Position two racks as close to the center as you can. If you find it difficult to do, or you'd rather work one tray at a time, position the rack smack dab in the middle. Preheat to 350*.

2. Place liners in 20 cups. Arrange 2 or 3 berries at the bottom of each. Here's where it gets tricky. You can either distribute all the berries into the 20 cups and if you have too many, just eat them. Or make some without berries. It just depends on how many berries and how much batter you have. Sprinkle the berries the 1/4 cup of sugar. Don't skip this part! The berries will be bitter without it.

3. Moving on, place the cake flour, baking powder, baking soda, and salt into a large bowl and mix with a whisk. For me, it takes the place of the sifting. I'm lazy. Next, beat the butter and the remaining 1 1/3 cups of sugar in a large bowl (or in the mixer) on medium-high speed, occasionally scarping down the bowl until pale and fluffy, about 2 mins. Add the eggs in one at a time, beating well after each one. Add vanilla and zest. Reduce speed to low and beat in the flour mixture in 3 additions, alternating with buttermilk in two additions. Begin and end with the flour mixture, beating just until incorporated. Divide batter up among the cups.
4. Bake until cupcakes are golden brown and a tester comes out clean, about 40 mins for me. Keep an eye on yours. Let them cool for 15 mins.

5. Toppings: You can go traditional and use powdered sugar.  A homemade light whipped cream or a simple icing: 2 cups powdered sugar, 4 tablespoons butter, 2-4 tbsp milk, and dash of vanilla.

6. Eat at 20+ at once, if you dare. Or share them with a friend. But you don't have to. :0)

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