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Original recipe can be found at: http://southernfatty.com/blackberry-bourbon-cupcakes
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Preheat oven to 375 F.
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Start by making the blackberry puree: Heat over medium heat in small saucepan- blackberries, 3/4 cup sugar and lemon juice and zest.
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Heat until berries start to 'pop'.
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Remove from heat and press through sieve/strainer to remove seeds. Cool.
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Now, for the cupcake base. Sift together dry ingredients- flour, salt, baking powder. If you do not have cake flour, you can make it by replacing 1 tablespoon per cup of flour with cornstarch. Sift together several times to incorporate well.
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Cream butter and sugar (1 and 1/3 C) in mixer for about 2 minutes, until fluffy and smooth.
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Mix egg whites and milk in a (separate) bowl. Set aside.
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While mixing slowly, add about 1/3 of the dry ingredients to the mixer with the creamed butter/sugar. Mix well.
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Mix in eggs/milk slowly.
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Add remainder of flour mixture and mix until combined.
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Fold in about half of the blackberry puree. I prefer to leave it mixed lightly, keeping a marbled appearance.
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Fill cupcake liners/pan about halfway and bake until golden, about 15 minutes.
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Remove and allow to cool completely.
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Combine flour and milk in small saucepan over medium heat.
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Stir until thick paste-like consistency. You should see the bottom of the pan remain when stirring when this is finished cooking. This is your baker's roux.
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Remove from heat and allow to cool completely. Stir periodically to prevent a film from forming and to speed up the cooling process.
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Cream butter and sugar. I prefer vanilla sugar for this (See http://www.SouthernFATTY.com/vanilla-sugar/ to make your own!) for about 2 minutes, until fluffy and smooth.
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Add flour mixture and mix at medium/medium-high speed until combined well, about 5 minutes.
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Mix in vanilla extract and bean pulp and bourbon until combined,
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Assemble cupcake and enjoy!
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Let us know how they were! Also, visit us at SouthernFATTY.com for more!
