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  • Francesca Antonaci

    Key lime blackberry cupcakes @Ellie Sisler - I know you talked about key lime cupcakes yesterday :)

  • Karie Candia

    Key Lime and Blackberry cupcakes with blackberry frosting Fruity and delicious. I made these cupcakes for my friend Ellen's birthday. She loves fruit in her dessert and had recently mentioned to me that she loves blackberries. For a while I have wanted to make something using both blackberries and lime and this was what I came up with. Actually, I tried making mini-cheesecakes first and they did not turn out as well as I planned. These cupcakes were my second idea. I am glad I made them because everybody loved these cupcakes. They are a little different from your everyday cupcake and are a great spring/summer cupcake. Similar to my Strawberry filled cupcakes, I made the blackberry filling ahead of time and we used the leftovers to eat with plain yogurt. I did not use any food coloring in the frosting, the color is 100% from the blackberries. For a delicious fruity cupcake you should definitely give these a try. Key Lime Cupcakes with Blackberry Frosting recipe from Baked Perfection makes 30 cupcakes 1 cup butter, softened 2 cups sugar 3 eggs 2 teaspoon vanilla extract 4 tablespoons key lime juice zest of two limes 3 1/2 cups all-purpose flour 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon salt 2 cups sour cream Preheat oven to 350 degrees Fahrenheit. Grease or paper-line 30 baking cups. In a medium bowl combine the flour, baking soda, baking powder, and salt. In a separate mixing bowl, cream the butter and sugar. Beat in the eggs, one at a time. Add the vanilla, key lime juice and lime zest; mix well. Add the flour mixture to creamed mixture alternately with sour cream (batter will be thick). Fill muffin cups with 1/4 cup of batter. Bake at 350 degrees F for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool completely and frost as desired. Blackberry Filling recipe from Baked Perfection 1 32oz container frozen blackberries 3 tablespoons sugar Juice of one lemon 3 tablespoons cornstarch pinch of salt Place blackberries in a small bowl and sprinkle with sugar, let thaw. Drain blackberries, reserving liquid. Squish the blackberries and push through a fine mesh sieve to remove the seeds, set aside. Add enough water to the blackberry liquid to equal 1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens. Cool completely. Stir blackberries into the cooled mixture. Refrigerate until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.) Blackberry Buttercream recipe from Baked Perfection 2 sticks butter, softened 1 tsp vanilla extract 1/3 cup blackberry filling (seedless blackberry jam or preserves can be substituted) pinch of salt 6 cups powdered sugar 2-3 tablespoons milk Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

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