Blackberry Rosemary Pound Cupcakes
September 16, 2011 § 1 Comment
I have been obsessed with these cupcakes since Joanne posted them two months ago. Blueberries aren’t really in season anymore but wild blackberries are growing on bushes in between the trees outside my apartment. They are everywhere. As summer produce gives way to autumn, it is the perfect time to experiment with such a unique recipe.
The blackberries I used were oddly tart considering the season which offset the incredibly subtle flavor of rosemary. Moist, rich, buttery pound cake turns out to be a great home for piney, floral rosemary. The fat seems to absorb and soften the sharpness of the fresh herb. If you didn’t know that rosemary was added, you would have a hard time recognizing the flavor precisely.
adapted from Luscious Berry Desserts via Eats Well With Others’ Blueberry, Lime and Thyme Pound Cake Muffins
yields 12-15 cupcakes, depending on how much each cup has been filled
While Joanne’s cupcakes were flavored with Blueberry, Lime and Thyme, I went with what was available nearby and in my garden. I thought about using lemon in place of the lime, but ended up leaving the citrus juice and zest out because I was nervous about whether the flavors would clash. When I think about it now, orange juice and zest might have been nice here. The rosemary is incredibly subtle in the cupcake but you get that fragrant, floral flavor in each bite. The use of typically savory herbs in a pound cake is a bit different, but you can experiment with what is available to you. Strawberry and lavender? Cherry and basil? Grape and tarragon? Cranberry and savory? You definitely want to be conscious of the flavor profiles, but experimentation is half the fun and the possibilities are endless.
– 1/2 cup whole milk
– 2 tbsp fresh rosemary, minced (to increase the surface area when steeping)
– 1 3/4 cup cake flour (make your own! it is much cheaper than buying it)
– 1/4 tsp baking powder
– 1/8 tsp salt
– 3/4 cup butter, room temp
– 1 cup sugar
– 3 eggs, room temp
– 1/2 tsp vanilla extract
– 1 1/2 cups blackberries, roughly chopped (only necessary with large berries)
Note: As mentioned above, I left out the citrus glaze, but you can find the instructions for the glaze at Eats Well With Others if you’re interested.
Place milk and minced rosemary in a small saucepan, bring to a boil and immediately remove from heat and allow to steep for 7 minutes, allow to cool to room temperature. Preheat oven to 300 degrees F. Sift together flour, baking powder and salt. In a separate bowl, cream butter into sugar until light and fluffy. Crack eggs into a small dish and add vanilla. Slowly add egg to creamed butter and sugar while continuing to beat by adding one yolk or a bit of white at a time and mostly incorporating before adding more. Once mostly incorporated, add half of the dry ingredients and beat until mostly incorporated, add the milk and beat until mostly incorporated and then add the remaining dry ingredients and beat until just incorporated. Gently stir the chopped berries into the batter. Line a muffin tin with muffin cups and fill each cup to the brim: they don’t rise too much and will just develop a slight dome even when filled to the brim. Bake 30 minutes or until a toothpick is removed cleanly, cool completely, serve and enjoy.