too many blackberries, a good problem to have.
it all started with teaching middle schoolers about ink.
i loaded up my basket with beautiful blackberries, trying to count the number per container and then apply the math.
180 some students.
of which i think 90ish are 7th or 8th grade.
each needs three or four berries.
anyhow. you can see how i ended up bringing berries home.
so! what to do with blackberries in spring?!
lemon cupcakes
from martha stewart
3 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup unsalted butter, room temperature
2 cups sugar
4 large eggs, room temperature
4 tablespoons of lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon pure vanilla extract
1 cup buttermilk
makes 24 standard or about 75 mini muffins
preheat oven to 325f.
whisk together flour, baking powder, and salt.
with an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy.
add eggs, one at a time, beating until each is until incorporated, scraping down sides of bowl as needed. beat in zest and vanilla. add flour mixture in three batches, alternating with two additions of buttermilk and lemon juice, and beating until just combined after each.
divide batter evenly among lined cups, filling each three-quarters full. bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out clean, about 25 minutes. transfer tins to wire racks to cool completely before removing cupcakes.
blackberry cream cheese frosting
1 8 ounce package of cream cheese, room temperature
1 cup of unsalted butter, room temperature
8 cups of powdered sugar
2 teaspoons of vanilla
8 ounces of blackberries
wash and drain blackberries. smoosh into a small saucepan. heat over medium heat until berries release their juices. continue smooshing as they are cooking. (maybe you shouldn't use a wooden spoon for the smooshing). remove from heat and strain. set liquid aside to cool.
with an electric mixer, combine cream cheese and butter. with mixer on slow, add sugar, one cup at a time. add vanilla. and blackberry juice.
pipe onto cooled cupcakes and top with berries!
blackberry ink
3-4 large blackberries
1/4 teaspoon of salt
1/4 teaspoon of vinegar
smoosh berries through a mesh strainer to release juice. stir in salt (to preserve) and vinegar (to hold the color).
