Purple & Green: Lime-Blackberry Cupcakes

Ingredients (32-36 cupcakes)

Lime Cake

• 2 sticks unsalted butter, softened
• 1 1/2 cups white sugar
• 3 eggs
• 1/2 teaspoon vanilla extract
• 1/2 cup fresh lime juice
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 3 1/4 cups flour
• 1 1/2 cups buttermilk

Blackberry Italian Meringue Buttercream

• 5 egg whites
• 1 1/2 cups sugar, divided
• 1 cup water
• 1/2 teaspoon cream of tartar
• 4 sticks butter, cool but softened
• 1 pint blackberries, washed

Candied Limes

• 3 limes, washed
• 1 cup plus 2 Tablespoons white sugar
• 1 cup water

Instructions

Lime Cake

Pre-heat the oven to 350°F, and line cupcake pans with paper liners.

In the bowl of a stand mixer, beat together the butter and sugar until light and fluffy, about 5 minutes.

Add the eggs, one at a time, scraping down the bowl and mixing well between each addition.

Add the lime juice and vanilla, lower the speed to medium, and mix until well-combined. Don’t worry, the mixture will look somewhat curdled, this is normal!!

Sift together the flour, baking soda, baking powder, and salt.

Add the dry mixture 1/3 at a time, alternating with the buttermilk.

Once combined, mix about one minute, then let the batter sit for about 10 minutes.

Fill cupcake pans about 3/4 full, then bake at 350°F for 5 minutes. Lower the heat to 325°F, then bake until a tester comes out clean, about 15 additional minutes. Cool fully before frosting.

Blackberry Italian Meringue Buttercream

Puree the 1 pint of blackberries until nearly smooth. Press the puree through a sieve over a bowl to remove the seeds. Sweeten with 1/4 cup sugar and set aside.

Mix together 1 cup sugar and 1/4 cup water in a heavy-bottomed pot and set it to boil over high heat.

Meanwhile, begin whipping the egg whites with the cream of tartar in the bowl of a stand mixer. Add 1/4 cup sugar, and whip until stiff peaks form.

When the sugar mixture reaches 248°F, pour in a steady stream into the egg whites while the mixer is running. Continue whipping until the bowl is cool to the touch.

Switch to the paddle attachment.

Add the butter 2 tablespoons at a time, mixing well between each addition. Don’t worry (again) if the mixture falls or looks curdled; it will come back together!

Once all the butter is added, mix in the blackberry puree until evenly combined.

Frost cupcakes with a pastry bag and Wilton 1M tip (or a knife!)

Candied Limes

Slice the limes thinly and quarter the slices if desired.

Blanch the slices (boil, then quickly cool using cold water), and drain.

In the same pot, mix together the 1 cup water and 1 cup sugar, bring to a slow simmer, and add the lime slices.

Cook until the pith is translucent, about 15-20 minutes. Drain and dry on a cooling rack at least 1 hour, but up to overnight.

Sprinkle with the remaining sugar and use to top cupcakes.