Blackberry Lime Cupcakes

The lowly blackberry. So often overshadowed by the stars of the berry family. That's right, I'm looking at you strawberries and blueberries.

Sometimes, a berry just needs its time to shine.

In a cupcake.

Smothered and covered with lime buttercream.

Filled with a sweet and tangy blackberry curd.

Need I say more? Alright blackberries, the stage is all yours.

Blackberry Lime Cupcakes

Original Recipe

For the blackberry cupcakes:
1 1/2 cups (3 sticks) butter, at room temperature
3 cups sugar
4 1/4 cups cake flour
5 1/4 teaspoons baking powder
1 1/2 cups pureed frozen blackberries
8 large egg whites
2/3 cup milk

For the blackberry curd:
2 pounds frozen blackberries
1/2 cup water
4 tablespoons flour
1 cup sugar
3 eggs
2 egg yolks
4 tablespoons unsalted butter

For the lime frosting:
1 1/2 pounds powdered sugar
1 1/2 cups (3 sticks) butter, at room temperature
1/2 teaspoon vanilla
2 tablespoons lime zest
2-3 tablespoons fresh lime juice

For the cupcakes:
Preheat the oven to 350 degrees F. Prepare muffin pans with liners or grease, if using.

In the bowl of a mixer, cream together the sugar and butter until light and fluffy. Mix in the blackberry puree. Don't worry if your batter looks super lumpy or chunky, it will work itself out.

In a medium bowl, sift together the flour and baking powder. Slowly (SLOWLY) add the flour to the creamed mixture. Once incorporated, increase the mixer speed to medium and mix for 2-3 minutes until once again it looks light and fluffy. (The end result has also been compared to looking like ice cream.)

In a large bowl, whisk together the egg whites and milk. Add to the batter in two or three additions, mixing only enough to incorporate between each.

Pour the batter into the prepare baking cups. Bake the cupcakes for 18 to 22 minutes, or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool in the pans for 5 to 10 minutes before removing to a wire rack.

For the curd:
In a medium saucepan, bring the blackberries and water to a boil. Reduce heat to low and simmer 5 minutes, or until the blackberries are soft and mash easily. Pour blackberry mixture through a fine strainer, discarding pulp and seeds.

Add the flour and sugar to another medium saucepan over medium-low heat. Whisk in the blackberry juice. Once flour and sugar are fully incorporated into the juice, add the eggs and egg yolks, whisking frequently until the mixture thickens, about 7 minutes. Remove from heat and stir in butter until completely melted. Cover and place in the refrigerator until completely chilled.

Transfer the curd to a pastry bag. Using an apple corer (or sharp knife), hollow out the center of each cupcake. Fill each hole to the top with the curd.

For the frosting:
In a large mixing bowl, beat the butter until light and fluffy. Slowly add in powdered sugar. Mix until it has a smooth consistency. Add the vanilla, lime juice, and lime zest. Mix until incorporated thoroughly. If frosting is too thick, add a tablespoon of milk and combine well.

Keep cupcakes refrigerated until ready to serve.

Makes: 36 cupcakes

Even though the blackberries give these light and fluffy cupcakes a great purple-blue coloring, the flavor in the cupcake alone didn't really come through the way I'd hoped. Enter, the blackberry curd. While it is a couple extra steps to put this together and pipe it into the cupcakes, I think given the light flavor of the cupcakes makes this part that much more important. It's definitely a great burst of flavor when you bite into it. Just don't forget that curd does need to stay chilled, so make room in the fridge!

Nutrition Facts
Serving Size 134g
Amount per serving
Calories 394	Calories from fat 159
% Daily Value
Total Fat 17.7g	27%
Saturated Fat 10.8g	54%
Cholesterol 72mg	24%
Sodium 139mg	6%
Total Carbs 57.1g	19%
Fiber 2.3g	9%
Sugars 42.8g
Protein 3.8g
Vitamin A 13%	Vitamin C 13%
Calcium 6%	Iron 6%