Blackberry Almond Cupcakes
Before we get into the cupcakes, I just wanted to share a piece of news. Last week we excitedly announced that our beer cupcakes are now on the dessert menu at the Manito Tap House. Last night we were excited to get an email that they had sold out of cupcakes and were in need of some more! We’re heading off to the kitchen tonight (Sunday) to resupply them, what a great problem to have.
On to this weeks cupcake idea. I know that blackberries are out of season, but the idea of a blackberry cupcake sounded like something I required. We were in luck, our favorite grocery store had a fresh blackberries available. We also bought a bag of frozen berries, just to make sure we had enough. Even though blackberry sounds exciting by itself, I wanted to pair it with almonds to keep it interesting.
We used Samuel Adams Blackberry Witbier, which is a wheat beer with just a hint of blackberry flavor. This beer was perfect for our recipe. One of the other additions to this cake was a blackberry compote. I made it by smashing some berries over heat and added just a little bit of sugar and water to it. I cooked it down for a while, then separated the mashed fruit from the juice. I saved the juice to flavor the cream cheese frosting, and used the berry mash in the center of each cupcake. In the end, the fruit settled at the bottom of the cupcake, but it added a great burst of sweetness to the almond cake.
I’m not sure how to fix the issue of the fruit sinking to the bottom. It was suggested that we try and bake a small portion of batter in the bottom first, pull them out after a couple minutes, add the fruit, then cover with more batter before returning to the oven. I think next time we’ll give that a try. I’d rather bake the fruit inside than injecting them after they bake. We thought about that too, but the last time we did that, there were a few cupcakes explosions. (oops!) While I’m sure the best kind of explosion would be one of cupcakes, I just don’t want to clean up the mess.
– Jackie & Dylan