1.5cupscake flourplus 2 tablespoons for coating berries
1vanilla beansplit lengthwise
4ounces(1 stick) unsalted butterat room temperature
2large eggsat room temperature
1large egg whiteat room temperature
2tablespoonsmilkat room temperature
3tablespoonssour creamat room temperature
1.5cupsfresh or frozen blackberries (use remaining berries to garnish cupcakes)
1cuppowdered (confectioner's) sugar
16ounces(2 liquid cups) heavy whipping cream
1tablespoonlime flavored instant gelatin (or any flavor of your choice)
Heat oven to 350° F. Line cupcake wells with paper liners. Set aside.
In a medium mixing bowl, whisk together 1.5 cups flour, baking powder and salt; set aside. Add butter to the bowl of an electric stand or hand mixer fitted with the paddle attachment. Scrape the vanilla bean seeds into the bowl of the mixer with the butter (discard the pod, or reserve for another use). Beat at medium-high speed for 3 minutes, until creamy and light in color. Scrape down sides of bowl and beat for one more minute.
Add sugar to the butter mixture and mix for 2 minutes. Add eggs, one at a time, scraping down sides of bowl after each addition. Mix until incorporated.
Combine milk and sour cream with vanilla extract in a liquid measuring cup. With the mixer on low speed, add dry ingredients alternately with the wet ingredients, beginning and ending with the dry ingredients, mixing just until incorporated. Scrape down sides of the bowl and mix for 15 seconds longer. Use 2 tablespoons of flour to coat the blackberries, then gently fold them into the batter.
Divide batter between the prepared paper liners, filling each about 3/4 of the way full. Bake 18-22 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pans 5-10 minutes, then transfer to a cooling rack to cool completely before decorating.
Before preparing frosting, place whisk attachment and bowl of mixer into the freezer for about 5 minutes. If your bowl and beaters are too warm, the cream will not whip up properly.
In cold bowl of a stand or hand mixer, add cream cheese and powdered sugar. Whisk on medium speed until combined and creamy.
With mixer on medium speed, stream in heavy whipping cream. Once incorporated, add gelatin powder and turn mixer speed to high. Whip for 2-3 minutes or until frosting has achieved stiff (but not dry) peaks. Transfer frosting to a piping bag fitted with a tip of your choice and decorate as desired.
Recipe loosely adapted from: http://www.epicurious.com/recipes/food/views/Moist-Yellow-Cake-109358 NUTRITIONAL INFORMATION DISCLAIMER Nutritional information was calculated using the free recipe calculator tool available on the SparkPeople.com website. Please be aware that nutritional information for some ingredients is submitted by SparkPeople users, and it may not be accurate.
This recipe for Blackberry Lime Cupcakes was created by ItsYummi.com. https://www.itsyummi.com/blackberry-lime-cupcakes/ is copyrighted and may not be used without prior consent in writing from the owner.