This summer, I practically lived at the SigEp fraternity house baking. The guys there are the healthiest health nuts I have ever met, but now that I need to eat uber healthy, I can finally appreciate their obsessions, and it's allowed me over the past couple months to hone my own baking into products that are more nutritious yet still delicious!
My latest concoction is an adaption of a recipe I found off of Baking Bites. Nicole came up with an awesome idea of infusing a lemon drop cocktail into a cupcake, complete with vodka and everything. It sounded so unique I had to give them a try. I didn't have strawberries, so I used blackberries instead, creating a purple swirl in the cakes, along with whole wheat flour so that I get my iron dose. I also wanted a distinct lemon flavour, so I used lemon juice instead of zest.
At first, the batter was super thick, and I was worried that these would just turn out hard. But they came out great! The texture was nearly like cornmeal cakes, which I attribute to the blackberry seeds. You couldn't really taste the vodka, which I'm not sure is a good or bad thing; I think it would be interesting to actually have that flavour come through and counter the blackberries and lemon.
You can get the original recipe here if you are interested in making both and comparing them!
Ideas for next time: Blackberry or citrus-flavoured vodka, different fruit filling
Blackberry Lemon Drop Cupcakes
1 stick butter, room temperature
1 cup sugar
1 large egg
1/2 cup lemon juice
3 cups whole-wheat flour
2 1/2 tsp baking powder
1/2 tsp salt
1/2 cup milk [any kind, I used nonfat]
1/2 cup vodka
2 cups fresh, halved blackberries
Preheat oven to 350F and line 18 muffin cups with paper liners.
In a large bowl, cream together butter and sugar until light. Beat in egg and lemon juice.
In a medium bowl, whisk together flour, baking powder and salt. In a measuring cup, combine the milk and vodka. Working in three or four additions, alternate adding the flour mixture and the vodka/milk mixture, ending with an addition of dry ingredients. Only mix until no streaks of flour remain visible. Stir in blackberries gently by hand to create a swirl effect.
Divide batter evenly into prepared muffin tins.
Bake for 16-20 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack.