As much as I love chocolate it’s nice to change things up with something different from time to time. A fruit cobbler cupcake does the trick! I have a pear cobbler recipe that is quite delicious, but it’s not a cupcake nor could it be made into a cupcake. These are like a pie with blackberries in the cake and a cooked blackberry glaze on top with a cobbler topping. And maybe a scoop of vanilla ice cream on the side. I do think The Cake Blog hit all the right berry notes with this recipe!
Blackberry Cobbler Cupcakes
Makes 24 cupcakes
3 cups cake flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 ounces unsalted butter, room temperature
2 cups sugar
1 tsp vanilla extract
zest of 1 orange
1 cup whole milk
1 cup blackberries
- Preheat oven to 350. Line two muffin tins with cupcake wrappers.
- Sift together flour, baking powder, baking soad and salt. Set aside.
- Gently toss blackberries with a light coating of flour. Set aside.
- In the bowl of a stand mixer, beat butter and sugar on medium-high using the paddle attachment. Beat until pale and fluffy, about 5 minutes.
- With the mixer on low, add eggs one at a time. Mixing well after each egg.
- Add vanilla and orange zest. Mix to combine.
- Add one third of your dry ingredients and mix on low, just until combined.
- Add one half of your milk. Mix gently.
- Add in remaining ingredients, alternating dry, wet, dry. Do not over mix.
- Fill cupcake liners 1/2 full with batter. Top each cupcake with 2 to 3 blackberries.
- Bake 17-19 minutes or until toothpick inserted in center comes out clean.
For the Blackberry Glaze
12 ounces blackberries
2 tablespoons sugar
zest and juice of 1 orange
Combine blackberries, sugar, orange juice and zest in a small saucepan over medium heat. Simmer, stirring occasionally, until berries start to burst. Cool slightly. Pour into blender and puree until smooth. Pour through a mesh strainer into a bowl to remove any little bits. Cover and store sauce in refrigerator until ready to use. This can be made several days in advance.
For the Cobbler Crumble Topping
1 1/2 cups all purpose flour
3/4 cup sugar
1 teaspoon salt
8 ounces unsalted butter, cold, cut into small pieces
- Preheat oven to 350. Line a baking tray with parchment paper.
- In a food processor, combine flour, sugar, salt and butter. Pulse until the crumbs are fine.
- Spread into a thin layer on the baking tray and bake for 10 minutes.
- Remove pan from oven and flip, stir crumble topping with a spatula. Break up any large clumps.
- Bake again for an additional 10 minutes. Remove from oven and stir. Bake an additional 5 – 10 minutes until golden brown.
- Let cool completely. This can be made a day in advance and stored in an airtight container until ready to use.
To Assemble the Cupcake
Spoon roughly 1 tablespoon of blackberry glaze onto each cupcake. Spreading it over the top with the back of your spoon. Sprinkle with cobbler crumbs to coat. Finish with a dollop of whipped cream or vanilla ice cream.