“School is over in one month Mama!” C excitedly announces the other day. “No, you have longer than that until summer break.” I assure her. “No! We! Don’t! Summer is coming!” I hurry over to our calendar, flip to June and realize she is right. School is almost out. Summer is almost here. Oh f%4#2! I’m not ready! I love summer, but after a few weeks of fun in the sun I am ready for a routine. I know: routine and summer just don’t sound right together. Your right. I need to embrace the freedom that comes with summer. No, I need camps. Camp makes everyone happy, including me. A few weeks of camp for C and G mixed in with family beach time and leisurely mornings sounds like a good summer. Right?! Hopefully, baby N will become that go with the flow, mellow third child everyone with 3 kids told me he would be; so far they are wrong. I think he still has a chance to turn it around!
Oh and I need a cupcake, one that celebrates summer. This blackberry shortcake cupcake will get me in the summer spirit…
Yes, a cupcake does make everything better. This cupcake has a tender, and moist crumb. I mixed fresh blackberries into a basic frosting turning it a beautiful shade of purple. The blackberry flavor is subtle and the single berry on top is a treat, much like summer. Even as I lament about keeping C and G happy this summer, I must remind myself that summer is a short-lived treat. Like everything when you have little people ruling your life, it won’t last. Love it for what it is, now.
Blackberry Shortcake Cupcakes
cupcake recipe adapted from Food & Wine
Frosting recipe adapted from Heather Cristo
makes about 12 cupcakes
Ingredients for Shortcake Cupcake:
1 cup plus 2 tbsp. of unbleached, all-purpose flour
2 tbsp. cornstarch
1 1/4 tsp. baking powder
1/8 tsp. salt
1/2 cup sugar
2 large eggs, at room temperature
1 1/4 tsp. vanilla extract
4 tbsp. unsalted butter, melted
1/4 cup canola oil
1/2 cup milk, at room temperature
Ingredients for Blackberry Buttercream Frosting:
½ cup butter, at room temperature
3 cups confectioners’ sugar (you may want to sift your sugar or at least whisk it a few times to get out any lumps.)
2 tbsp. whole milk
4 blackberries, chopped
12 ripe blackberries for garnish
pinch of kosher salt
Directions for cupcakes:
Pre-heat your oven to 350°.
Line a 12-cup muffin tin with cupcake liners and set aside.
In a medium bowl, whisk together flour, cornstarch, baking powder and kosher salt. Set aside.
Using a stand mixer with a paddle attachment, beat the sugar with the eggs and vanilla extract at medium-high speed until smooth and thick , about 3 minutes.
Add the butter and oil and beat until combined. Be sure to scrape the bottom and side of the bowl. Add the dry ingredients and milk in 3 batches, mixing well between additions. Pour the batter into the prepared muffin pan about 2/3 the way full.
Bake the cupcakes for about 20 to 23 minutes. Check your cupcake at 18 minutes. The cupcakes are done when they are springy and a toothpick inserted in the center comes out clean.
Let the cupcakes cool for 5 minutes in the pan and then transfer them to a wire rack to cool completely.
Directions for Frosting:
Using a stand mixer fitted with a paddle attachment, beat the butter for a few minutes or until smooth. On low-speed, add the confectioners’ sugar and a pinch of salt. Add the milk and chopped blackberries and beat at medium speed until thick and smooth.
Pipe or spread frosting on each cupcake and add a blackberry for garnish. Enjoy!
5 Summer Cupcake Links You Must Check Out!
When I think of summer food I think lobster salad, fried clams and s’mores. Sally’s Baking addiction has a recipe for s’mores cupcakes: chocolate cupcakes stuffed with marshmallow filling, topped with milk chocolate frosting, crushed graham crackers and a toasted marshmallow. Amazing! I can’t wait to try it.
If you love blueberries, you should make the ultimate blueberry cupcake by Oh Sweet Day! I wish I could eat this cupcake now!
I have a friend who loves key lime pie, but I am pretty sure he hasn’t tried key lime pie cupcakes. Tracey’s Culinary Adventures has the recipe. Next time I head to Duxbury I might just bring a batch.
Raspberry Cheesecake Cupcakes– sounds like a perfect summertime dessert! Adventures in Cooking has the recipe and Eva’s photos are beautiful!