The Bramble Cupcake

Gin & Lemon Cake, Blackberry Curd, and Elderflower Whipped Cream Frosting
Recipe adapted from Brown Eyed Baker & Martha Stewart.

It's officially spring and I have officially found my new favorite spring cocktail...The bramble!  This delightful cocktail made from gin, lemon juice, simple syrup, and blackberry liqueur makes me want to just spend the day picnicking in a park.  The bramble is a relatively new drink, created in 1980s in London by Dick Bradsell as an update on the Gin Fizz.  I had this drink for the first time not to long ago, and of course after the first tasty sip, I thought, "This would make a great cupcake!"

I decided to use the same delicious gin & lemon cake recipe I have used before, but this time fill the cupcakes up with some blackberry curd, and top them off with elderflower whipped cream.  When I went shopping for my ingredients I decided to pick up some Hendrick's Gin to use since it's my favorite.  After I baked these cupcakes, I realized that the Hendrick's gives the cupcakes a bit of an herby flavor, so next time I might go back to using Bombay Sapphire.  I also lucked out and scored some awesome Meyer lemons for these.  With the curd, I thought might as well make that a bit boozy too.  I had some delicious raspberry liqueur from St. George, so I added some of that.  Finally to add a bit of sweetness (and a little more alcohol) I made a simple whipped cream flavored with  St. Germain.  I love these cupcakes!  They are not too sweet and perfect for spring!  

Okay, seriously guys, it's time for Dolores Park picnic.  I'll bring the cupcakes!  Who's in?

[ INGREDIENTS ]

Blackberry Curd
6 ounces fresh blackberries
1 ¼ cups granulated sugar
1/2 cup butter (1 stick)
4 egg yolks
1/4 cup fresh lemon juice
1 ounce of Blackberry or Raspberry Liqueur 

Gin & Lemon Cupcakes
1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
4 tablespoons (½ stick) unsalted butter, room temperature
2 ounces cream cheese, room temperature
1 cup granulated sugar
3 large free-range eggs
2 tablespoons dry gin
½ cup buttermilk
¼ cup lemon juice
Zest of 1 lemon

Elderflower Whipped Cream
2 cups heavy whipping cream
2 ounces Elderflower Liqueur (like St. Germain) 

[ DIRECTIONS ]

Blackberry Curd

1. Combine all ingredients together in a heatproof bowl.
2. Place the bowl over a medium saucepan of simmering water.
3. Whisk ingredients together, until slightly thickened (10-15 minutes).
4. Strain and chill in the refrigerator until cold.

Gin & Lemon Cupcakes

1. Preheat oven to 350 degrees F.
2. Line a muffin pan with cupcake liners.
3.  In a medium bowl whisk together flour, baking powder, and salt.
4.  In the bowl of an electric mixer, use the paddle attachment to beat butter, cream cheese, and sugar on medium speed until creamy (approx. 2-3 minutes).
5. Add eggs one at a time to the butter mixture, beating well after each egg.
6. Add the Gin to the butter/egg mixture and beat for 1 minute.
7.  Set the mixer to low and alternate adding the flour mixture and the buttermilk.  Begin and end with the flour.
8. Add lemon juice and zest and mix to just combine.
9. Divide batter between cupcake tins, filling about 2/3 full.
10. Bake for 18-20 minutes, until a toothpick inserted in the middle comes out clean.
11. Cool completely.

Elderflower Whipped Cream 

1. In the bowl of an electric mixer fixed with the whisk attachment, beat heavy cream until medium peaks form.
2. Add the elderflower liqueur , and continue beating at increasing speed until stiff peaks form.

Put it all together

1.  After the cupcakes have cooled, use a cupcake corer or the back of a pastry tip or cupcake corer to remove the center of each cupcake, keeping the tops.
2.  Using a pastry bag, fill each hole with the blackberry curd.
3.  Using a pastry bag fitted with a star tip, pipe on the whipped cream**.
4. Top each cupcake with a blackberry.

** Note: I wanted there to be a hint of purple in the frosting, so I "painted" 4 thin stripes of the blackberry curd into the pastry bag before filling it with the whipped cream.  It gives the cupcakes a nice swirl effect.