Sweet Tooth Wednesday

Blackberry Bourbon Cupcakes

Something sweet with a little bourbon!

2 1/2 cups cake flour (Easily make by replacing 1 tablespoon per cup of all purpose flour with cornstarch, sift together several times)

1 1/2 tablespoons baking powder

1 teaspoon salt

2 cups sugar

1/3 cup milk (or buttermilk)

6 eggs, whites only

12 tablespoons butter, unsalted – room temp.

Blackberry Glaze/Puree

blackberries, 12 ounces

1/2 to 1 cup sugar, adjust by personal taste

1/2 lemon, juice and zest

Vanilla Bean Bourbon Frosting

6 tablespoons flour

1 cup milk

1 cup vanilla sugar, fine/caster (granulated sugar in food processor until more fine)

1 cup butter

1 teaspoon vanilla extract

1 vanilla bean (alternatively add additional 1 teaspoon vanilla extract if omitting bean pulp)

2 tablespoons bourbon or whiskey

Blackberry Glaze/Puree

blackberries, 12 ounces

1/2 to 1 cup sugar, adjust by personal taste

1/2 lemon, juice and zest

Directions:

For every 1 cup all-purpose flour, remove one tablespoon flour and replace with one tablespoon cornstarch. Sift together very well, several times.
Preheat oven to 375 F.
Combine dry ingredients: cake flour, salt, baking powder. Sift well and set aside butter and sugar in mixer. Mix on medium speed for 2-3 minutes until combined and smooth, fluffy.
Mix egg whites and milk in bowl. Whisk until combined. Set aside.

Slowly mixing butter/sugar combination in mixer, add 1/3 of the dry ingredients that were sifted together.
Slowly add milk/egg mixture in 2-3 batches.

Mix well before adding more.
Add remaining dry ingredients and mix until combined. Scrape bowl sides and mix for a few more seconds.
Fold in part of the blackberry glaze (below). I prefer to not mix this very well, leaving patches of puree in mix.
Fill cupcake liners with mixture (halfway).
Bake 15-20 minutes. Check for toothpick to come out clean.
Remove and let cool completely.

Blackberry Glaze / Puree

Mix blackberries, sugar and lemon juice and zest in small saucepan. Heat over medium heat until berries start to burst. Remove from heat and cool.
Push mixture through strainer/sieve with spatula to remove seeds.

Vanilla Bean Frosting

Combine flour and milk in saucepan over medium heat.
Stir constantly until reduced and thick. Look for a paste-like consistency. Stop when you can see the bottom of the pan remain when stirring through mixture
‎Remove and cool (ok to refrigerate and stir to speed up).
Cream butter and vanilla sugar 2-3 minutes until creamed and fluffy.
Add flour mixture and mix at medium/medium-high speed until mixed thoroughly. Highly recommend the beater blade. It does an amazing job incorporating air and making fluffy frosting.)_
Mix in vanilla extract and bourbon/whiskey.
Pipe frosting on cupcakes, decorate with additional blackberry glaze and whole blackberry.