These are the cupcakes that committed suicide on my counter. Really.
Lime Blackberry Baby Cakes
1/2 cup of unsalted butter softened
1 cup white sugar
1 1/2 cups of AP Flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1/2 cup low-fat buttermilk
1 teaspoon of vanilla extract
Zest of 3 limes, finely grated, plus the juice
1/3 cup of Blackberry jam - seedless
1 cup of powdered sugar
Preheat oven to 350 degrees. Spray a 12 cup muffin pan with non stick baking spray (the kind with flour). In a bowl mix flour, baking powder, and salt. In another bowl mix together the buttermilk, vanilla, lime zest, and juice of the limes. Set both of those aside. In the bowl of an electric mixer cream the butter and sugar together until light in color. Add in eggs one at a time, beating after each addition. With the mixer on low add in the flour in three batches, alternating with the buttermilk mixture and ending on the flour mixture. Fill the muffin cups 1/2 to 3/4 of the way full. Add 1 blackberry to the middle of each cup and bake for 20-25 minutes. There will be batter left over. Cool in muffin tins for 10 minutes and then cool completely on a rack. In a small sauce pan heat the jam until melted and then sift in the powdered sugar and stir until combined. Drizzle over the warm cakes and let cool until set about 30 minutes.
(Various notes to self: A) I must not have read the "there will be batter leftover part" because I filled my cupcake tins way too full. B) I should have let my cakes cool a little bit longer. Which is probably why the blackberries spontaneously left their little warm nests to crush themselves upon my baking rack. C) Even when I make mistakes, it still tastes good.)
An apology ... I know that I got this from a baking blog somewhere, but cannot find the original entry where this came from. So my sincere admiration and apologies to whoever this awesome chef is! If you created this, leave a comment and I will be happy to give credit where credit's due!