I’m the worst, because it’s been almost two years since I last put up a recipe. Two years! Thank goodness sugar never goes out of style 😉 In the spirit of spring and all things fruity and bubbly, I just made some fantastic blackberry bellini cupcakes. For those of you who don’t know, a bellini is basically the Italian version of a mimosa, usually made with peach puree. At the store, the fresh blackberries looked too good to pass up, so I opted to go for a twist on the classic bellini.
Prosecco-infused white cake
Blackberry prosecco compote filling
Prosecco-infused white cake (yields about 20 cupcakes):
2 C cake flour (or 1 3/4 C all purpose flour)
2 1/2 tsp baking powder
3/4 tsp salt
4 oz (1 stick) unsalted butter (room temperature)
1 C sugar
2 egg whites
1/4 C milk (whole milk is best)
2/3 C prosecco (champagne works too)
1 1/2 tsp vanilla extract
(If you’re in Colorado or any other area above sea level, don’t forget to adjust for high altitude! Just send me a message and I can convert the recipe for you )
Blackberry prosecco compote filling:
1 package (6 oz) fresh blackberries
3/4 C confectioner’s sugar
3 1/2 tsp cornstarch
4-5 tbsp prosecco
1 1/2 C sugar
1/3 C water
150 g egg whites (if you’re using eggs, use the whites from 4 eggs)
1 tsp vanilla
1 lb unsalted butter (room temperature)
4 tbsp seedless blackberry preserves
For the cake:
1. Preheat oven to 350ºF.
2. Combine flour, baking powder, and salt. Whisk and sift thoroughly into another bowl. Set aside.
3. Cream sugar and butter in stand mixer or with hand mixer until light and fluffy.
4. Add half of flour mixture to creamed butter mixture and mix. Add milk and egg whites to mixture and mix. Add rest of flour mixture and mix.
5. In a measuring glass, combine prosecco with vanilla extract. Whisk well.
6. Add prosecco mixture to batter in 3 increments, mixing on high speed for about a minute after adding each increment.
7. Line a cupcake or muffin tin with paper cupcake liners.
8. Fill cupcake tins with batter (about 2/3 of the way full).
9. Bake for 20-25 minutes, or until middle of cupcake is firm to touch.
For the blackberry prosecco compote filling:
1. Mash blackberries.
2. Mix blackberries, confectioner’s sugar, cornstarch, and prosecco together in a saucepan.
3. Bring ingredients to a boil over low heat while stirring routinely. Cook for 2-3 minutes or until thickened and remove from heat.
4. Cover and refrigerate until cool.
5. Once the filling is cool, you’re ready to fill.
For the blackberry buttercream:
1. Combine sugar and water in saucepan, heat on low until boiling.
2. While sugar mixture is heating, whip egg whites and vanilla with mixer until frothy.
3. Pour boiling sugar mixture into egg whites and vanilla while mixing.
4. Beat on high speed till cool and stiff. This is going to take several minutes.
5. Once the bowl feels cool, switch the mixer to low speed and add in butter in small chunks.
6. Beat for another few minutes on low until buttercream comes together. It will look like cottage cheese for awhile…this is completely normal and happens just before the buttercream pulls together so don’t panic.
7. Add in blackberry preserves and mix on low until just incorporated.
8. You’re all ready to frost! Top iced cupcakes with fresh blackberries.
Phew, I feel relieved to have ended my cupcake blogging drought (or maybe that’s more from the leftover prosecco I’m sipping…). Expect more recipes soon. Happy cupcakin’!