Blackberry Jam Cupcakes
recipe by Lauren Kapeluck
(makes 34)
For the Cake:
1 cup unsalted butter, melted
1 cup buttermilk
2 cups sugar
4 eggs
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
3 cups all-purpose flour
2 cups blackberry jam
1 8oz can crushed pineapple, drained
1 cup walnuts, chopped
Optional ingredients: 1 cup raisins, switch out the walnuts for your favorite nut and the blackberry jam for your favorite jam
- Preheat ovent ot 350 degrees and line muffin pans with cupcake liners
- In large bowl combine butter, buttermilk, sugar, eggs, baking soda and spices, mix well.
- Mix in flour, jam and pineapple.
- Fold in nuts (and raisins if using).
- Fill cupcake liners 3/4 full with batter.
- Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
- Let cupcakes cool in pans 5 minutes, then remove to wire racks to finish cooling.
- Once cupcakes are completely cool frost with Caramel Icing and garnish with a sugared blackberry.
1/2 cup unsalted butter, melted
1 cup light brown sugar, firmly packed
1/4 cup milk + 1-2 tsp
2 cups confectioner’s sugar
- Melt butter in saucepan on medium heat.
- Add brown sugar and boil for 2 minutes.
- Add milk and stir constantly until it boils.
- Remove saucepan from heat and place in bowl of cold water and stir until the icing begins to thicken.
- Gradually stir in confectioner’s sugar.
- Add additional 1-2 tsp of milk until reach desired consistency.
- Frost cupcakes with offset spatula.
For the Sugared Blackberries:
1 egg white*
1 pint blackberries
granulated sugar
- Place egg white in a small bowl.
- Using a small paint brush coat blackberries in egg white and gently roll in sugar.
- Place sugar coated blackberries upright on parchment paper to dry for several hours.
- Place blackberries on top of cupcakes for garnish.
