While out grocery shopping the other day, I found they had blackberries on sale for 70¢ each! So of course I bought 7 cartons. I figured I would probably eat at least case while baking with the others. Not sure what I was going to make with them, but I knew whatever I made would be scrumptious.
In trying to decide what flavor of cake to make I decided on a white chocolate cupcake. My first instinct was a dark chocolate cake, but was afraid it would over-power the berries. So I decided on a white chocolate cake. I only had white chocolate chips on hand, but if I were to do this recipe again, I would get white chocolate chunk bars. The chips seem to be a little waxy and not as flavorful as as a higher quality chocolate would be.
Before I popped the cakes in the oven, I decided to place a blackberry in a few. I wasn’t sure if they would ‘pop’ or expand throughout the cake, but I have to say, I wish I would have put one in all the cakes. It definitely added a nice complexity to the cake and helped the berries to stand out more in every bite.
As I began to make the frosting, the color from the berries was amazing! So bright and decadent; the blackberries gave such a natural ‘wine’ colored hue that you can’t achieve from food coloring. I debated to strain the berries of their seeds, but opted to keep them as they were. I wanted it to be as if you were eating the berries whole, with the all the great natural textures. The reduction of berries, sugar and water didn’t turn out quite right, so I had to remake it. I had added too much water and no matter how long I let it boil, it didn’t want to reduce down. However, the second batch was perfect.
In the end, they turned out amazing. The frosting was, dare I say ‘beautiful’ and the cake was light and fluffy. Happy baking and I hope they turn out ‘Fabulously Sweet’ for you!
For the Cakes:
2 1/4 cups unbleached, all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/4 cups milk
4 large egg whites
10 tablespoon unsalted butter
1 cup white sugar
1/4 cup light brown sugar
2 teaspoons pure vanilla extract
1 cup melted white chocolate chips
Preheat oven to 350 degrees F. Line cupcake pan with paper liners.
In a large bowl, sift together the flour, baking powder and salt. In a medium bowl, whisk together the milk and egg whites.
In a microwave safe bowl, melt the white chocolate chips at 15 sec. intervals, stirring after every 15 sec. until melted. (about 60 sec. total)
In a large bowl, beat the butter and sugar at medium speed until the butter and sugar are very light and fluffy. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk-egg mixture, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk and eggs, beating until the ingredients are fully incorporated and the batter is smooth. Then add the last of the dry ingredients, and mix. Finally, add the melted white chocolate, mixing just until incorporated.
Using a large scoop/spoon, distribute the batter between the muffin trays, filling each muffin liner until 1/2 to 2/3 full.
Bake for 20-24 minutes for cupcakes, and 16-18 minutes for mini cupcakes, or until a toothpick inserted into the centers comes out clean. Cool on wire rack. While cupcakes are cooling, make Blackberry Frosting…
Recipe Adapted From:
For the Frosting: