Dear blackberries: who knew you could be used for more than smoothies or mixed berry cobblers?!
These cupcakes are light and airy because of the egg whites, but rich with flavor. The original recipe calls for key lime frosting. But since James isn’t a fan of lime flavors, I successfully experimented with cinnamon. Although I am curious to try the key lime frosting, especially with summer around the corner.
Recipe adapted from Culinary Concotions by Peabody
2 ½ cups all-purpose flour
1 T. baking powder
1 tsp salt
1 tsp cinnamon
½ cup butter, at room temperature
2/3 cup blackberry puree (place 2 cannisters of fresh blackberries in blender and let the blender do the work!)
1 ½ cups sugar
1 tsp vanilla extract
¼ cup vegetable oil
1 cup milk
5 egg whites
8 oz. tub of cream cheese at room temperature
1/2 cup butter at room temperature
2 cups confectioners sugar
1 tsp vanilla
2 1/2 tsp cinnamon
1/4 tsp cinnamon extract (optional)
1/4 tsp ground cloves
Preheat oven to 375. Grease and lightly flour muffin tin.
1. Sift together flours, baking powder and salt in a medium bowl; set aside.
2. In a large mixing bowl, cream butter and sugar until light and fluffy, about 3 minutes.
3. Add vanilla extract and blackberry puree. Beat until incorporated.
4. In a liquid measuring cup, combine vegetable oil and milk.
5. Add flour mixture and milk/oil mixture alternatively to the mixing bowl. Beating on low speed after each addition.
6. In separate small bowl, beat egg whites until stiff peaks form.
7. Fold 1/3 of the egg whites into the batter, to “lighten” the batter. Gently fold in the remaining egg whites.
8. Using spoon, fill each cup in muffin tin until almost to the top. Bake for 18 to 20 minutes or until done.
While the cupcakes are cooking, prepare the frosting.
1. Cream together the cream cheese and butter until fluffy.
2. Add confectioners sugar and combine until smooth.
3. Add vanilla, cinnamon, cinnamon extract and cloves. Mix until fully combined.
4. Frost cupcakes when they are entirely cooled. Store frosting in air-tight lid for up to 3-4 days.