Just thought I would pop in quick and share a recipe for some cupcakes I made this past weekend! They didn't last more than a day! They were super delish! Hope you enjoy!!!
Blackberry Fruit Sauce
3 c. Frozen Blackberries
1/2 c. Cabernet Sauvingnon
1 tsp. Lemon Juice
1 Tlb. Sugar
Mix all ingredients in a bowl, cover and refrigerate 2-12 hours. Pour contents into a food processor and pulse until smooth, using a net strainer, separate sauce from the seeds and set aside juices...
Cupcakes
Makes 48 mini cupcakes
1 c. Flour
1 c. + 2 Tlb. Sugar
1/3 c. + 2 Tlb. Cocoa Powder
1/2 tsp. Baking Soda
1/4 tsp. Salt
1/2 c. Butter @ Room Temp
2 Eggs @ Room Temp
2 tsp. Vanilla
1 c. Blackberry Sauce
1 tsp. Lemon Juice
1 Tlb. Lemon Zest
1. Preheat oven to 350 and line cupcake pan with liners.
2. Add dry ingredients to a medium bowl and set aside. When measuring out the flour and cocoa powder, use a spoon to fill the measuring cups so the ingredients don't get packed down. This will create a more fluffy cupcake...
3. Cream the butter in a stand mixer using a paddle attachment for 3 minutes. Add eggs 1 at a time. Add vanilla. Add Lemon Juice & Zest.
4. Alternately add flour mixture and blackberry sauce until smooth.
5. Scoop into liners and bake for 8 min. Without opening the oven, reduce heat to 325 and bake 8 more minutes.
6. Remove from oven and allow to cool completely before frosting.
Blackberry Cabernet Buttercream
1 c. Butter
4 c. Powder Sugar
1/2 tsp. Vanilla
1/2 c. Blackberry Sauce
1. Cream butter for 10 minutes in a stand mixer using the whisk attachment.
2. Slowly add powder sugar. Add Vanilla.
3. Add Blackberry Sauce.
4. Frost away & enjoy!!!
**You can skip the lemon parts if you aren't into lemon, but you can also switch it out for Lime or Oranges too if you'd rather!!!
Until next time...
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