Purple Rain Paradise cupcakes with raspberry (beret) liqueur

Prince!! What an inspiration. This man was not afraid to be his own person. He did what he loved despite what other people may have felt. He was a fantastic musician and humanitarian. Despite him only being a whooping 5’2″, he made a gigantic imprint on me and the world! May he rest in peace!! I decided to do a Prince tribute the best may I knew how, a baked good. I got the idea to use Prince love of purple and one of his most popular songs to create a pretty tasty cupcake. Here’s how I did it

 

Ingredients

 

1 cup of seedless blackberry preserves

1 pint (approx 6oz.) of fresh blackberries

3 tbsp of raspberry liqueur

1 ½ cup of sugar

3 large eggs, room temp.

3 cups of AP flour

1 ½ tsp of baking powder

¼ tsp of salt

1 tsp of lemon zest

½ cup of buttermilk

Violet color gel (optional)

 

Frosting

1 cup (2 sticks) of butter, room temperature

3- 8oz packages of cream cheese

4 cups of confections sugar

3 tbsp of raspberry liqueur

½ tsp of lemon zest

Violet color gel (optional)

 

Fresh blueberries (optional)

 

 

Directions

 

For cupcakes: In a small saucepan, combine and stir preserves and fresh berries on low heat. Allow berries to simmer until preserves start to boil and the berries bust and soften. Remove from heat and allow to cool completely. Use strainer to separate seeds from blackberry sauce. Add raspberry liqueur to berry mixture. Set aside.

In large bowl separate bowl combine flour, baking powder, salt and lemon zest. Whisk ingredients together and set aside. In a large separate bowl cream butter, and sugar together until white and fluffy, approximately 5 minutes. Add eggs, one at a time to creamed mixture. Stir until completely blended. Add blackberry mixture.  Add flour mixture and buttermilk, alternating, starting and ending with the flour mixture. Be careful not to over mix. Lightly stir in dye. Pour into prepared, lined muffin pans to about 2/3 full. Bake for about 18-20 minutes. Allow cupcakes to completely cool.

 

For frosting: In a large mixing bowl, using an electric mixer, blend butter, cream cheese, zest and raspberry liqueur on low speed until incorporated. Increase the speed to low/medium slowly add in confectioners sugar. Once all sugar has been added, increase speed to high and mix until light and fluffy, about 5 minutes.  Add in dye and whisk until incorporated. Pipe the cream cheese filling into cooled cupcakes with a piping bag or a plastic baggie with a hole cut at the corner.

Add flesh blueberries.

 

Devour and enjoy!!!

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