Powered by WordPress, Lavender Lemon Blackberry Cake + Cream Cheese Frosting. Because blackberries aren’t as sweet as many other fruits, I love how the slight tartness offsets the sweetness of the cream cheese frosting. Once it is all combined beat on medium for another minute then set aside. I used my own cream cheese frosting found here. In a mixer, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute. At this point the rolls can be covered and refrigerated overnight. Wrapped in plastic, this cake will keep for up to 3 days at cool room temperature. Set aside a bit of frosting(you may want to 1½x the recipe) if you'd like to color it and decorate the cake. In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the cream cheese and butter together on high until smooth and creamy. To make the frosting: puree ½-⅔ cup blackberries in a small food processor. Cooking with Cocktail Rings & Kylie Mazon-Chambers.All rights reserved. Grease and flour three 6" round baking pans and line the bottoms with parchment paper. I did spring for fresh blackberries to top each cupcake. )If the batter looks streaky or tie-dyed, gently fold with a flexible spatula until streaks disappear.Scrape into prepared pan, spread into an even layer, and bake until puffed and firm, about 30 minutes.Cool directly in pan for 1 hour, then run a butter knife around the edges to loosen.Invert onto a wire rack, peel off parchment, and place on a serving plate until fully cool, about 1 hour.Top with a batch of Cream Cheese Frosting and a handful of fresh blackberries and cut with a chef’s knife to serve. Coconut Cream from Scratch(naturally-sweetened), Zucchini Browned Butter Oat Cake + Apricot Caramel, London Fog Hot Chocolate + Mapled Whipped Cream, 1 cup Fresh Blackberries, coated in flour. Mix the buttermilk and lemon juice together. Place the butter, cream cheese, and vanilla in a large bowl and beat together. Sweet dough is swirled with blackberry filling, baked and topped with cream cheese frosting. I did spring for fresh blackberries to top each cupcake. Cream with an electric mixer until light and airy, about 2 minutes. If you want your rolls first thing in the morning it’s best to prep them the night before. TO MAKE THE CAKE:In the bowl of a stand mixer, combine butter, sugar, baking powder, baking soda, salt, and cinnamon.Mix on low speed to roughly incorporate, then increase to medium and beat until fluffy and light, about 5 minutes. Drizzle with the remaining butter. Slowly beat in the powdered sugar until a smooth frosting forms. These blackberry - lime cupcakes are tender, full of berries and a delicious Starting with the end closest to you of the long side of the dough, roll the dough up into a tight coil. I am now torn between my two favorite blackberry recipes, these cupcakes and the blackberry cobbler from last summer, all washed down, of course, with blackberry sangria or paired with blackberry sorbet . Bake in the preheated oven for 20-25 minuets, or until a tester inserted into the center comes out clean. Let cool for 5 minutes. Lightly grease a large bowl with the vegetable spray and add the dough to the bowl. Divide the batter evenly between the prepared pans. You may also use two 8" round pans, if desired. Add the flour, remaining sugar, baking powder and salt to the bowl of a stand mixer fitted with the dough hook attachment. Add the vanilla and lavender oil and beat in. In a small saucepan over medium heat, add the milk and heat so it’s warm but not simmering (110ºF). Knead the dough until it becomes smooth and elastic, about 5 minutes. Let sit until the mixture is foamy, about 10 minutes. 3½ cups all-purpose flour, plus additional for rolling, 4-ounces cream cheese, at room temperature, ¼ cup unsalted butter, at room temperature. BLACKBERRY CAKE WITH CREAM CHEESE FROSTING : INGREDIENTS:7 ounces fresh blackberries (about 1 1/4 cups; 200g), firm and tart4 ounces unsalted butter (about 8 tablespoons; 110g), softened to about Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. Let cook completely, then turn out on a wire rack. Beat in the flour and buttermilk/lemon juice in alternating batches, mixing until just combined. Set aside. Your email address will not be published. Set aside. For the cream cheese frosting: In a mixer, beat the cream cheese, butter and vanilla on medium speed until all ingredients are thoroughly combined, about 1 minute. BLACKBERRY CAKE WITH CREAM CHEESE FROSTING : INGREDIENTS:7 ounces fresh blackberries (about 1 1/4 cups; 200g), firm and tart4 ounces unsalted butter (about 8 tablespoons; 110g), softened to about 60°F (16°C)5 1/4 ounces sugar (about 3/4 cup; 145g)1 1/4 teaspoons baking powder1/4 teaspoon baking soda1/4 teaspoon (1g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight1/8 teaspoon ground cinnamon2 ounces egg whites (about 1/4 cup; 55g), brought to about 70°F (21°C)5 1/2 ounces bleached cake flour (about 1 1/4 cups, spooned; 155g) sifted (see note)TO SERVE:1 batch Cream Cheese FrostingAdditional blackberries, to garnish. (Significant deviation indicates ingredients were too warm or too cold, which can lead to textural problems with the cake. DIRECTIONS:TO PREPARE:Using a blender, food processor, or immersion blender, purée blackberries until totally smooth.If seeds bother you, the purée can be strained using a fine-mesh sieve; if you do plan to strain, add a couple extra blackberries to make up for the loss.Measure out exactly 6 ounces fresh blackberry purée (about 3/4 cup; 170g) and bring to about 70°F (21°C) before using.Adjust oven rack to lower-middle position and preheat to 350°F (180°C).Lightly grease an 8- by 2-inch or 8- by 3-inch anodized aluminum cake pan and line with parchment. Stack all three cake layers on top of each other on a serving dish. Add powdered sugar in half cup increments until desires sweetness and consistency are reached. Just swap in equal parts jam and chopped fruit. Turn the mixer down to low and slowly begin to add the confectioner’s sugar, little by little so that you don’t end up in a cloud of powdered sugar. blackberry cupcakes with blackberry cream cheese frosting Well, we have returned from our first family camping adventure all in one piece. Use a baker’s knife to evenly spread the icing over the top of the rolls. Lightly spray a 9-inch by 12-inch baking dish with vegetable spray and arrange the dough coils in the pan. Add blackberry puree and lemon zest and mix until well combined. I spent the entirety of yesterday just doing load after load of laundry and trying to reorganize the giant mess that came home with us. Cream cream cheese and butter until light and fluffy. Privacy Policy Disclaimer Terms & Conditions. Cover tightly with plastic wrap and place in a warm place. Place the sugar, lemon zest, and butter in a large mixing bowl. Add the milk mixture and the egg and mix on low until combined, scraping down the sides of the bowl as needed. Turn the dough out onto a clean, lightly floured work surface. Cover the rolls with plastic wrap and place in a warm place until the dough has risen again, about 1 hour (it may take longer if the dough was refrigerated overnight). by Kylie Mazon-Chambers. Place the flour, salt, baking powder, and baking soda in a mixing bowl and whisk together.