In the summer, Ted loves to eat fresh blackberries. It reminds him of his childhood. He often makes a delicious blackberry cobbler with moist dough and a nutmeg-cinnamon flare. I wanted to recreate his treat with a twist. My batter is similar to a cobbler with a few minor adjustments. I substituted the cinnamon for fresh mint as an added bonus. For the icing, I used Italian cream cheese and a little vanilla. The icing is really tasty by it’s self. I have been using the leftover icing as a fruit dip. But for future reference I would recommend mixing half a pound of sugar with mascarpone cheese for a fruit dip to make it a little more fluid. Another suggestion would be to serve these warm. In that case you will want to put them on plate and serve with a fork because them will fall apart, but they are extra yummy warm.
Blackberry Mint Cupcakes
1 cup sugar
1 stick unsalted butter at room temp
3 large eggs
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking soda
t teaspoon vanilla extract
1 ½ cups fresh blackberries
1 mint leaf shredded (optional)
Preheat the oven to 350F. Line a cupcake or muffin tin with cupcake liners and set aside. For the cake: Cream the sugar and butter together until light and fluffy with a standing mixer set on medium speed. Add the eggs one at a time, beating well after each addition. Add the buttermilk and vanilla and combine well. In a separate bowl, combine the flour and baking soda. Add flour mixture to batter. Fold in the blackberries carefully by hand. Sprinkle mint leaf in batter. Pour in cupcake tins. Bake for 15-20 minutes or until cakes spring back in the middle when touched. Set aside to cool slightly in the pan.
Mascarpone Icing
8 ounces mascarpone cheese
1 pound confectioner’s sugar
1 Tablespoon vanilla extract
1 Tablespoon water
Meanwhile, prepare the frosting: Cream the cheese and vanilla together on low speed. Gradually incorporate the sugar until mixture is smooth and creamy, you may not need to use the whole pound of sugar. Add water as needed until right consistency. Frost cupcakes. Before serving garnish with a blackberry and mint leaf. The mint leaf will wilt if they set out for more than a day.
Blackberry Mint Cupcakes
1 cup sugar
1 stick unsalted butter at room temp
3 large eggs
1 cup buttermilk
1 cup all-purpose flour
1 teaspoon baking soda
t teaspoon vanilla extract
1 ½ cups fresh blackberries
1 mint leaf shredded (optional)
Preheat the oven to 350F. Line a cupcake or muffin tin with cupcake liners and set aside. For the cake: Cream the sugar and butter together until light and fluffy with a standing mixer set on medium speed. Add the eggs one at a time, beating well after each addition. Add the buttermilk and vanilla and combine well. In a separate bowl, combine the flour and baking soda. Add flour mixture to batter. Fold in the blackberries carefully by hand. Sprinkle mint leaf in batter. Pour in cupcake tins. Bake for 15-20 minutes or until cakes spring back in the middle when touched. Set aside to cool slightly in the pan.
Mascarpone Icing
8 ounces mascarpone cheese
1 pound confectioner’s sugar
1 Tablespoon vanilla extract
1 Tablespoon water
Meanwhile, prepare the frosting: Cream the cheese and vanilla together on low speed. Gradually incorporate the sugar until mixture is smooth and creamy, you may not need to use the whole pound of sugar. Add water as needed until right consistency. Frost cupcakes. Before serving garnish with a blackberry and mint leaf. The mint leaf will wilt if they set out for more than a day.
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