Recipe: Blackberry Jam Cupcakes

Our contributor, Lauren Kapeluck of Crave. Indulge. Satisfy., is sharing a traditional family recipe with us today…

December is one of my favorite months of the year…full of family traditions, creating lots of memories and enjoying special recipes that have been passed down for many generations.  This month I’m excited to share with you a a family recipe that my “granga” (my grandmother on my dad’s side) has been making every Christmas since I can remember – Blackberry Jam Cake.

The name sounds pretty straight forward right?  But really there are lots of exciting ingredients and flavors packed inside that you may not suspect just from the name.  It’s a super moist cake sprinkled with cinnamon, nutmeg and all spice, lots of jam, crushed pineapple and nuts and topped off with a sinfully sweet caramel frosting that just takes this cake over the top!  This is one rich cake, so you have been warned!

Traditionally my grandmother makes this recipe as a layer cake or a bundt cake but I decided to put my own twist on it and prepare as cupcakes garnished with sugared blackberries on top.  You can’t go wrong any way you decide to prepare the cake.  The best part about this recipe is that it is very versatile, you can experiment with different jam flavors depending on what you’re in the mood for, leave out the nuts, add in some raisins, or a little bit of cocoa.  Depending on who makes this recipe in my family they may alter it just a bit to suit their favorite flavor combinations.

One of my favorite parts about making these cupcakes this year is that I got to start a new tradition with my little boy.  This Christmas, he is 21 months old and he’s mommy’s little helper in the kitchen.  He loves to sit on the counter and watch me bake and he absolutely was thrilled to sample one of these cupcakes!  His entire face was slathered in the caramel frosting from ear to ear!  It brought me so much joy to watch how excited he got when digging into these cupcakes! He was a huge fan and I hope you will be too!

Blackberry Jam Cupcakes
recipe by Lauren Kapeluck
(makes 34)

For the Cake:

1 cup unsalted butter, melted
1 cup buttermilk
2 cups sugar
4 eggs
1 tsp baking soda
1 tsp nutmeg
1 tsp cinnamon
1 tsp allspice
3 cups all-purpose flour
2 cups blackberry jam
1 8oz can crushed pineapple, drained
1 cup walnuts, chopped

Optional ingredients: 1 cup raisins, switch out the walnuts for your favorite nut and the blackberry jam for your favorite jam

1. Preheat ovent ot 350 degrees and line muffin pans with cupcake liners
2. In large bowl combine butter, buttermilk, sugar, eggs, baking soda and spices, mix well.
3. Mix in flour, jam and pineapple.
4. Fold in nuts (and raisins if using).
5. Fill cupcake liners 3/4 full with batter.
6. Bake for 18-20 minutes or until toothpick inserted in center comes out clean.
7. Let cupcakes cool in pans 5 minutes, then remove to wire racks to finish cooling.
8. Once cupcakes are completely cool frost with Caramel Icing and garnish with a sugared blackberry.

For the icing:

1/2 cup unsalted butter, melted
1 cup light brown sugar, firmly packed
1/4 cup milk + 1-2 tsp
2 cups confectioner’s sugar

1. Melt butter in saucepan on medium heat.
2. Add brown sugar and boil for 2 minutes.
3. Add milk and stir constantly until it boils.
4. Remove saucepan from heat and place in bowl of cold water and stir until the icing begins to thicken.
5. Gradually stir in confectioner’s sugar.
6. Add additional 1-2 tsp of milk until reach desired consistency.
7. Frost cupcakes with offset spatula.

 

For the Sugared Blackberries:

1 egg white*
1 pint blackberries
granulated sugar

1. Place egg white in a small bowl.
2. Using a small paint brush coat blackberries in egg white and gently roll in sugar.
3. Place sugar coated blackberries upright on parchment paper to dry for several hours.
4. Place blackberries on top of cupcakes for garnish.

* Due to the slight risk of salmonella or other food-borne illness, we recommend consuming raw egg with caution.  If serving to small children, the elderly, pregnant women or those with an illness, substitute pasteurized egg whites when making the sugared blackberries.

These cupcakes would make adorable gifts by packaging them in 4oz jars. Slice a cupcake in half and place the bottom half in the jar. Swirl on a little icing and then place the top part of the cupcake in the jar and add a little more icing. Add the lid and a cute ribbon and tag and pass them out to all your friends and family.