Summer came (literally) overnight to Seattle, and it’s causing me to go over-the-top in a craze for all my favorite warm weather things. Not only is the sun out and temps are up, but the berries are in season, corn on the cob is sweet, and markets are thriving with locally-made everything to enjoy. This time of year I’m in. my. element.
Last weekend, I made these oh-so-summery Lemon Cupcakes (have you tried them yet??) and I just couldn’t resist keeping the fruit cupcake theme going through this Memorial Day Weekend.
Introducing … Very Berry Cupcakes!
These white cupcakes could be filled with any type of berry, but since it’s Memorial Day Weekend, I classically went with blueberries and raspberries for the ‘ol red, white and blue theme (‘murica!). If you want to try them with strawberries, blackberries, or any other fruit, you should still be able to follow the recipe below but may need to adjust the sugar content for sweetness.
I hope everyone has a chance to enjoy a nice holiday weekend with friends and family; if you’re headed to a BBQ and looking for something special to bring, consider making these cupcakes as an ode to the delicious flavors of summer. Everyone there will be berry pleased with these as dessert!
Yield = 2 ½ dozen
- 12 oz. frozen blueberries (or other frozen berry)
- ¼ c. sugar
- 1 tbsp. lemon juice
- 1 tbsp. corn starch
- 2 tbsp. water
In a large saucepan or skillet, combine berries, sugar and lemon juice. Bring to a boil and cook ~ 15 minutes until liquid begins to absorb and the mixture thickens. In a cup, mix together corn starch and water. Add corn starch to the berries and immediately remove from heat, stirring constantly to reach a thick, jelly-like consistency. Let cool completely.
- 2 ¾ c. all-purpose flour
- 3 tsp. baking powder
- ½ tsp. salt
- ¾ c. shortening (I use Crisco baking sticks, original)
- 1 ½ c. sugar
- 5 egg whites
- 2 ½ tsp. vanilla extract
- 1 ¼ c. whole milk
- Preheat oven to 350°
- Prepare a cupcake pan with paper liners or by greasing well (yield ~ 2 doz.)
- In a small bowl, sift together flour, baking powder and salt. Set aside.
- In a large mixing bowl, beat shortening until smooth and creamy, scraping sides of the bowl often.
- Add sugar a ½ c. at a time, mixing well and scraping bowl between each addition until the sugar is fully mixed into the shortening. Beat on high 1 minute.
- Add egg whites one at a time, mixing well and scraping bowl between each addition.
- Add vanilla and mix well, about 30 seconds.
- Alternatively begin mixing in the dry ingredients and milk (about 1/3 of each at a time), beating well after each addition until all ingredients are combined.
- Fill cupcake tins about 2/3 full (2-3 tbsp.)
- Gently shake cupcake pan side-to-side to smooth out batter within each cup for even baking.
- Bake 18 minutes until a toothpick comes out clean from the center of each.
- Let cool ~5 minutes before transferring to a cooling rack.
- Allow cupcakes to cool completely.
- Using a milkshake straw, core out the center of each cupcake (wiggling the straw in a circular motion once inserted creates a larger cavity for filling!)
- When you remove the straw, you should see the cake removed from the cupcake stuck inside – repeat until the straw is full or all cupcakes are cored!
- Fill a piping bag with the cooled berry jelly
- Snip the tip off the bag and squeeze enough jelly to fill the core of the cupcake – the jelly should be level with the top of the cupcake.
- Top with your favorite icing!