Blackberry Cream Cupcakes {Recipe}

From the moment I laid eyes on this creation from Nellie Bellie, I knew I had to have them.  I opened up her submission email from my phone, clicked through to her website and then proceeded to drool.  I didn’t stop there, I was like a proud grandparent showing off her new grandchild.  Showing everyone the picture on my phone of these creations.  Blackberry Cream Cupcakes.  It’s like I can almost taste them, just by gazing at their glorious picture.  I received an even bigger jolt of excitement when I learned they have Smirnoff in them too.  Go head, get excited.

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 tab 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.
Eat.

Like what you see?  Show her some sugar…  Website