– 1 ¾ cup Cake flour – ½ tablespoon Baking powder – ½ teaspoon Salt – ½ cup Unsalted butter room temperature – 1 ¼ cup Wholesome Allulose no calorie sweetener – ¼ cup Sour cream room temperature – 1 tablespoon Pure vanilla extract – 2 Egg whites room temperature – 1 Large egg room temperature – ½ cup Buttermilk room temperature – 1 ½ cups Fresh blackberrie – ½ cup Wholesome Allulose no calorie sweetener – ½ tablespoon Lemon juice – 1 tablespoon Water – Pinch of salt – ¾ cup Unsalted butter slightly cold` – 4 oz Cream cheese room temperature – 5 cups Powdered sugar sifted – Pinch of salt – ¼ cups Blackberry puree Puree 1 ½ cups of blackberrie – Blackberries for decoration
Preheat oven to 350°F. Line a 12-cup muffin tin. Set aside.Sift cake flour, baking powder, and salt. Set aside.Mix butter with Allulose. Beat 3 minutes medium-high. Though crumbly, it will puff up. Add sour cream and vanilla. Combine. Bowl scrape.
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One at a time, add egg whites and eggs on low. Remix for 10 seconds after scraping the bowl. Add ⅓ dry ingredients and ½ buttermilk, mixing on low. Stir in another ⅓ of dry ingredients and remaining buttermilk. Next, add remaining dry ingredients.
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Fill muffin pans ⅔ full with a cookie scoop. Some batter remains. Bake 15-17 minutes. When toothpick comes out clean, cupcakes are done.Leave cupcakes in pan for 10 minutes before cooling on rack.
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Cool completely before decorating.Stir blackberries, Allulose sweetener, lemon juice, water, and salt in a saucepan over medium-low heat. Melt sugar. Increase heat to medium and stir until simmering.
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Cook jam for 8-12 minutes. Stir to prevent bottom scorching. Mash blackberries in the pot halfway through. Use a wooden spoon or potato masher. When thick enough to coat a spoon, jam is done.
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Transfer immediately to a glass measuring cup. Cool completely before putting to cupcakes.Use a cupcake corer or sharp knife to core cupcakes. Go about ⅔rds down. Keep tops. Use a teaspoon to fill cupcakes with jam. Reattach cupcake tops.
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Take 30 minutes to carefully chill butter on the counter. Sift powdered sugar while waiting. Process blackberries. A mesh sifter separates seeds from juice.Mix cream cheese 1 minute on medium-high.
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Add butter and beat until creamy, 1-2 minutes. Scrape bowl. Slowly add powdered sugar. Combine. Should be thick.Add salt and blackberry puree. Mix low until mixed. Scrape bowl. Mix medium for 30 seconds. It will be purple.
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Let the frosting cool in the fridge for 15 minutes before you use it to decorate the cupcakes. Put blueberries on top of the cupcakes and store them in the fridge.
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