Blackberryjamcupcakes Recipes

BLACKBERRY LIME CUPCAKES

Steps:

• Preheat oven to 350°F.
• In a medium saucepan, combine frozen blackberries and 1/2 cup white sugar.
• Mix well and place over medium-low heat.
• Simmer, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool. #SpoonTip: To cut down on prep and cook time, use a store-bought jam.
• In a medium bowl, whisk flour, baking powder, and 1/2 teaspoon salt until combined.
• In a separate bowl, beat together 1/2 cup softened butter and 3/4 cup white sugar until light and fluffy.
• Add vanilla extract, zest of one lime, and three eggs to butter and sugar mixture.
• Mix wet ingredients thoroughly.
• Alternate between adding the dry mixture and the buttermilk to the wet mixture until all ingredients are fully combined.
• Line a cupcake tin with 12 cupcake liners.
• Fill each liner 2/3 full with batter.
• Reserve 2 tablespoons of prepared blackberry jam and set aside. Spoon heaping teaspoons of remaining jam onto the top of each unbaked cupcake.
• Swirl jam into batter with a skewer or toothpick, making a marbled pattern. Be careful to not completely mix the two - you want to keep the streaks.
• Bake for 17-20 minutes, or until tops are light brown and a toothpick stuck into center of cupcakes comes out clean. Let cool completely. #SpoonTip: Speed up the cooling process by popping them in the freezer.
• While cupcakes are cooling, beat 1 cup softened butter in a large bowl until smooth.
• Beat in powdered sugar 1 cup at a time, until completely incorporated.
• Add zest of 1 lime, 1/4 teaspoon salt, and heavy cream. Beat until all ingredients are combined thoroughly.
• Frost each cooled cupcake.
• Combine the leftover blackberry jam with water. Mix until the jam comes to a more runny consistency.
• Drizzle jam over the frosting on each cupcake and enjoy.

BLACKBERRY JAM CAKE

Steps:

• Grease and flour two 8 or 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
• Mix flour with soda, salt, cinnamon, and cloves. Add nuts and raisins to dry ingredients if using.
• In a separate bowl, cream shortening and sugar. Add eggs one at a time, beating continuously. Add jam. Add flour mixture alternately with milk. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool, and frost with Cream Cheese Frosting.
• To make Cream Cheese Frosting: mix together until creamy 1/4 cup butter, cream cheese, confectioners' sugar, and vanilla.

BLACKBERRY JAM CAKE

Steps:

• Preheat the oven to 350. Grease and flour a large bundt pan.
• Place the raisins in a small saucepan and cover with water. Bring to a boil, turn off the heat and allow the raisins to cool completely; drain well.
• Place the walnuts on a small baking pan and toast in the oven until lightly browned and fragrant, about 5 minutes. Let them cool and chop them evenly.
• Sift the flour, cinnamon, allspice, nutmeg, cloves and baking soda into a bowl and set aside.
• With an electric mixer, cream the butter with the brown sugar and the salt on medium-low speed until light and fluffy. Add the eggs, one at a time, scraping the bowl as you go. Add the jam and mix it in completely. Add the reserved dry ingredients alternately with the buttermilk, scraping the bowl completely once or twice. Fold in the raisins and walnuts.
• Pour the batter into the prepared pan. Bake until a pick inserted into the cake comes out clean, about an hour.
• Let the cake cool in the pan for 20 minutes then turn it out onto a rack to cool completely. Place the cooled cake onto a serving dish or cake stand and drizzle with the coconut caramel glaze.
• Place the brown sugar, butter, half and half, coconut and flour into a large shallow, heavy saucepan. Set over medium low heat and cook while stirring until the mixture is completely blended and begins to boil. Continue to boil gently while whisking until the mixture begins to thicken, about 7-10 minutes. Remove from the heat and stir in the vanilla.
• Scrape the glaze into a heatproof dish and press plastic wrap to the surface to prevent a skin from forming. Chill in the fridge until it is cool and thickened but will still dollop off of a spoon. Using a large spoon, drizzle the glaze, bit by bit, over the top of the bundt cake. Guide the glaze with the spoon so that the entire cake has drizzles of glaze running down the sides.

BLACKBERRY JAM CUPCAKES

Steps:

• Preheat oven to 350*.Line 12 muffin tins with paper liners.
• In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
• Set aside.
• In a medium bowl, beat butter till light and fluffy.
• With mixer on high, gradually beat in sugar, till light and fluffy --
• Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
• Blend in jam until almost but not quite blended.
• Spoon into prepared muffin tins.
• Bake until tips of cakes are spingy.about 20 minutes.
• cool in tins on wire rack.

BLACKBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

BLACKBERRY CAKE

Steps:

• Preheat the oven to 300°F. Lightly grease a 9 by 13-inch baking pan and set aside. Make the cake: Thoroughly mix all of the ingredients in a large mixing bowl until smooth and lump free. Pour into the prepared pan and bake for 1 hour, or until the cake is firm in the center and a toothpick comes out clean. During the final 20 minutes of baking, make the icing: Place all the ingredients in a small saucepan over medium heat. Cook, stirring often, until thick. Keep warm until ready to use. Remove the cake from the oven and pour the icing over it while both are still hot. Let cool completely before serving.

BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 300°. Dissolve soda in buttermilk. Cream butter and gradually add sugar; add egg yolks. Sift together flour and spices. Add to creamed mixture alternately with the buttermilk mixture. Add vanilla and jam. Fold in the beaten egg whites. Bake in a well-greased, deep 10-inch tube or Bundt pan in a 300° oven for 15 minutes, then at 350° for 15 minutes, and then at 360° for 30 to 40 minutes. Test with cake tester before removing from oven. Remove from oven, unmold cake to a rack, and cool.

BLACKBERRY JAM

Steps:

• Measure out your ingredients. My blackberries were small wild ones, so I did not crush them first, but if you have larger berries or do not want discernible pieces of fruit in your jam, crush them first with a potato masher or a similar tool. You should yield 5 cups of crushed fruit from 8 cups fresh berries.
• If you are planning to water bath can this recipe, make sure you prepare all of your equipment and jars for canning ahead of time. I link to the method I like to use in the notes below.
• Add the berries and the pectin to a large heavy bottomed stock pot and stir to combine. Make sure your pot is relatively tall, as the mixture will expand and sputter when it comes to a boil.
• Bring the berries and pectin to a rolling boil. This means that the boiling does not go down when you stir it. You may notice foam forming on top, you can either ignore it or skim it off with a spoon and discard it.
• Once the mixture has come to a rolling boil, add the sugar and stir to combine everything well.
• Bring everything back up to a rolling boil, and pay careful attention to it once it gets to that point. Continue to boil for exactly one minute more, and then remove from the heat.
• Fill your jars (again, refer to the instructions linked below if you are planning to can this jam for longer term storage), cap them, and either proceed to water bath can them, or leave them to cool at room temperature until they are cool enough to transfer.
• If you did not water-bath can your jam, keep it in the fridge for up to 1 month, or the freezer for up to 1 year.