Blackberry Cupcakes with Blackberry Buttercream Recipe
I decided to participate with some faceless recipes from Allrecipes.com this month. I happened to be on vacation, Monday was my last day, and I happened to also be home! So besides doing laundry and picking berries, I made cake. Cupcakes to be exact.
Every month a group of us who love to cook from allrecipes.com participate in a "faceless frenzy" event. We even have a pinterest board dedicated to the faceless recipes we have made! I haven't been the greatest at participating in these faceless events because my life tends to be so busy but this month I decided I was going to participate no matter what! I found this recipe for Blackberry Jam Cake II and since I had what I needed on hand, I went with that particular recipe.
With there just being Grumpy and me in the house to eat any goodies that are made, I decided I needed to halve the recipe because the original makes 3 layers. Then as I read the ingredient list, I also decided I needed to make a few other changes in order to fit our flavor profile such as reduce the amount of some of the spices and cut back on the sugar. They turned out great! After Grumpy and I both had one I put them in the gararage fridge so I could grab them in the morning to take to work. Then last night, Grumpy went looking for them. Sign that it was a tasty recipe for certain. :)
Blackberry Jam Cupcakes
adapted from allrecipes.com
Ingredients
- 4 tablespoons unsalted butter, softened
- 1/2 cup granulated sugar
- 3 eggs
- 1 tablespoon apple cider vinegar
- 2 tablespoon almond milk
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 tablespoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1-1/2 cups all purpose flour
- 1/2 cup seedless blackberry jam
- Blackberry Buttercream
- 4 tablespoons unsalted butter, softened
- 4 tablespoons crisco shortening
- 1/2 cup seedless blackberry jam
- 3-4 cups powdered sugar
Instructions
Pre-heat oven to 350 degrees. Add the vinegar, almond milk, and sour cream in a glass measuring cup. Set aside. This is your "buttermilk" mixture.
Mix dry ingredients (baking soda through flour) together in a small mixing bowl and set aside.
In a large mixing bowl, cream together butter and sugar until light and fluffy. Add eggs, 1 at a time, mixing well after each addition. Mix in vanilla extract.
Add the flour mixture alternately with the "buttermilk" mixture, beginning and ending with flour mixture.
Scoop about 1/3 cup of batter into 12 paper lined cupcake cups. Distribute evenly any remaining batter (there won't be much if any).
Bake for 20-23 minutes, until cake tester inserted into center of cupcake comes out clean. Cool completely.
To make frosting cream together butter and shortening. Add 3 cups of powdered sugar and blend well. Blend in seedless blackberry jam. Blend in vanilla extract and more powdered sugar if needed. Frost cooled cupcakes with buttercream.
Yield: 12 cupcakes
Prep Time: 00 hrs. 30 mins.