Sometimes a special occasion requires a special cupcake.  And blackberries count as “special” mainly because it is not your usual berry.  Something different generally counts as something special, at least in my world and according to Nellie Bellie. Both of us can’t be wrong. Oh, and forgot to mention that there is vodka in the mix.  If you don’t want to bake with alcohol, you can likely substitute water for the vodka but don’t be surprised if the taste isn’t quite the same.

Blackberry Cream Cupcakes

Vanilla Cake:

white cake mix prepared according to instructions except substitute Smirnoff for the water, use 3 whole eggs instead of 3 egg whites, and add 1 tsp vanilla.
Cool.

Blackberry filling:

10 oz frozen blackberries
1/4 cup Smirnoff
1/3 cup sugar
1 tablespoon flour
1/4 cup cream

In small saucepan stir together blackberries, Smirnoff, and sugar. Bring to boil.
Boil gently for 10 minutes or until blackberries are soft and reduced. If necessary, add vodka to keep a bit of liquid in the pan.
In container mix together flour and cream.
Whisk cream/flour mixture into blackberries.
Boil gently for 2-3 minutes.
Cool.

Butter frosting:

1/2 cup butter
7 cups powdered sugar
1/4 cup milk
2 tsp vanilla

Beat butter.
Add 2-3 cups of the sugar. Beat again.
Add remaining sugar, milk, and vanilla.
Beat until creamy.

To assemble:

With a spoon, remove the center of the cupcake (about a quarter in size or so).
Fill with cooled blackberry filling.
Frost with frosting.
Add some delicious sprinkles.

Print Friendly, PDF & Email