blackberry

My mother has a blackberry patch in her garden. If you've never had fresh blackberries, you are missing out. They are delicious! So when she called to ask if I wanted any, I drove right over to get some.

Peter Rabbit is a magical story, isn't it? That sneaky little rabbit. I was always worried that he would be caught by Mr. McGregor, and always equally relieved when he got away. Too bad he didn't get to eat blackberries and milk with Flopsy, Mopsy and Cotton-tail! You missed out, Peter. You missed out big time!

White Cupcakes (makes 12):
1 1/3 cups flour
3/4 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon salt
6 tablespoons butter, softened
3 eggs
1/2 cup milk
1 teaspoon almond extract
1/2 teaspoon vanilla extract

Mix together dry ingredients. Add butter and mix until sand-like. Add eggs. Add milk and extracts. Fill cupcake liners 3/4 full and bake at 350 for 15-20 minutes.

Blackberry Frosting:
1 pint blackberries
1 tablespoon sugar
1/4 cup butter
pinch salt
1/4 teaspoon vanilla extract

Place your blackberries and sugar in a small saucepan over medium heat, stirring occasionally. The berries will start to produce liquid like crazy! You'll want about 1/4 cup of juice from them, so as soon as you have that you're good to go!

In a stand mixer, combine butter and salt. Add vanilla. Mix in a cup of powdered sugar. Pour in your blackberry juice and mix to combine. Add another cup of powdered sugar and mix. Continue adding more powdered sugar until your frosting reaches the desired thickness. Pipe onto cooled cupcakes (I used a Wilton 1M tip and piped from the center swirling out to create the rose look).