Blackberry Martini and Strawberry Cream Cheese Cupcakes – WTF and WOW Recipe Wednesday

Today seems like a good day for some good old-fashioned black and white WTFs.  Glad to know older generations did things that make you think, “HUH?!”

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You know what is good? Vodka. That’s what is good. You know what else is good? Blackberries and strawberries. Today is about a collision of these good things. Mix up this martini while you make these cupcakes. Trust me…you won’t be sorry!

Blackberry Martini

Ingredients

4 lemon quarters, cut in the middle of the flesh, down to but not through the rind

Superfine sugar (sugar in a food processor or blender for 1 minute)

1 cup of vodka

1 ounce triple sec

1 ounce fresh lemon juice

1 ounce simple syrup (equal amounts water and sugar- heat in saucepan until sugar dissolves, cool and store in jar for drink mixing)

1 ounce blackberry puree (use food processor or press berries in a bowl with spoon, strain to remove seeds)

Preparation

Prepare martini glasses by rubbing the cut lemon around rims.  Sprinkle the sugar in a small plate and coat the rims.  Chill the glasses until serving time.  Fill a martini shaker with ice and add the vodka, triple sec, lemon juice, simple syrup and blackberry puree.  Shake robustly for 10 seconds and strain into glasses.  Serve immediately.  Duh.

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Strawberry Cream Cheese Cupcakes

Ingredients

1 ½ cup self-rising flour

½ tsp baking powder

5 tablespoons cream cheese

7 oz strawberries

1 tsp vanilla extract

3 ½ oz butter

2/3 cup sugar

½ tsp salt

2 large eggs

Preparation

Combine the self-rising flour with the baking powder and salt.  Add 1 tsp salt when using unsalted butter.  Cut or twist the crown off the strawberries and blend them.  It should make for a little over ½ a cup.  Cream the butter and sugar.  Add the cream cheese, vanilla extract, and beat for a few more minutes until you end up with a smooth creamy mix.

Separate two room temp eggs – I prefer using my hands this – and add the yolks to the cream cheese mix.  Beat until they’re fully submerged.  Alternately add the flour and pureed strawberries, make sure you begin and end with flour.  Add a pinch of salt to the eggwhites and beat them until you can draw peaks.  Carefully, fold the eggs whites into the batter.  Line a standard muffin tin with paper liners and fill them 2/3 of the way with batter.  Bake them in a preheated oven at 350 degrees for 15 to 20 minutes.  Until a toothpick stuck in the center comes out clean.  Top with any kind of frosting you like.

 

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