Blackberry Jam Cupcakes

source: http://thecakeblog.com/2013/12/recipe-blackberry-jam-cupcakes.html

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

1. Preheat ovent ot 350 degrees and line muffin pans with cupcake liners
2. In large bowl combine butter, buttermilk, sugar, eggs, baking soda and spices, mix well.
3. Mix in flour, jam and pineapple.
4. Fold in nuts (and raisins if using).
5. Fill cupcake liners 3/4 full with batter.
6. Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
7. Let cupcakes cool in pans 5 minutes, then remove to wire racks to finish cooling.
8. Once cupcakes are completely cool frost with Caramel Icing and garnish with a sugared blackberry.

For the icing:
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

1. Melt butter in saucepan on medium heat.
2. Add brown sugar and boil for 2 minutes.
3. Add milk and stir constantly until it boils.
4. Remove saucepan from heat and place in bowl of cold water and stir until the icing begins to thicken.
5. Gradually stir in confectioner’s sugar.
6. Add additional 1-2 tsp of milk until reach desired consistency.
7. Frost cupcakes with offset spatula.

For the Sugared Blackberries:
1 egg white*
1 pint blackberries
granulated sugar

1. Place egg white in a small bowl.
2. Using a small paint brush coat blackberries in egg white and gently roll in sugar.
3. Place sugar coated blackberries upright on parchment paper to dry for several hours.
4. Place blackberries on top of cupcakes for garnish.

* Due to the slight risk of salmonella or other food-borne illness, we recommend consuming raw egg with caution.  If serving to small children, the elderly, pregnant women or those with an illness, substitute pasteurized egg whites when making the sugared blackberries.