Berry-licious: Blueberry and Raspberry Cupcakes with Blackberry Cream Cheese Frosting

I know it has been a dog's age since I posted anything on here, but it wasn't because I was lazy. In fact, my next couple of posts are all going to be a blitz today getting everything I've done up on here!

Summer has long since forgotten her promise of lazy afternoons, and I have felt my schedule accelerate at break-neck speed these past few weeks.

In truth, July is always busy. One reason in particular is sailing. I love to sail, myself, but it is my boyfriend and my father, and all my male relatives who do the brunt of the heavy competitive sailing. They all compete in the Bayview to Mackinac Race every year (my boyfriend and father race on separate boats, making for competition, of course), and then my boyfriend flitts off to Chicago to do the Chicago to Mackinac Race. ::Sigh:: He left again this morning.

So getting everything ready is always a bit of a chore - but now I have six days to finally get all of these pictures posted!

So two weeks ago I made raspberry-blueberry cupcakes (they are in season, after all). One of my friends from work had let slip she was moving on in her career, so I made them with her especially in mind (since I found out she goes crazy for fruit).

The cupcakes were sensational and at least half a dozen people told me they had surpassed all others as their favourite (although, to be honest, one of those people says that every single week, so I don't know how much they are to be trusted!)

There was so much fruit in this cupcake, and since I folded them in whole instead of beating them in, they both kind of exploded in the cupcakes and were still a little oozy when they had cooled the next morning.

For the icing, I just wanted to give it some pep, but I didn't think whole fruits were the right way to go so I tried the sickly sweet blackberry syrup I just picked up at Winners (Canadian TJ Maxx, pretty much). I think any type of fruit syrup would work, you just have to be ready for a slightly thinner icing (I didn't mind that)

(the plate though did come from TJ Maxx in a set of four! Isn't that just the cutest design? I wish my camera would stop being so ridiculous. I think I need a new one...)

Ok, back on track - here's the recipe, it's dead easy. I think these are one of the best summery cupcakes I've ever had - but since I'm biased you better try making them yourself!

Blueberry-Raspberry "Berrylicious" Cupcakes
makes 24 cupcakes

2 3/4 c. cake flour
1 c. softened unsalted butter
2 c. sugar
3 eggs
1 banana, mashed
1 c. milk
2 1/2 tbsp. baking powder
1 c. whole washed blueberries
1 c. whole washed raspberries

• Preheat oven to 350 degrees; paper 24 cupcake tins
  
• Cream the butter and sugar until fluffy; add eggs one at a time and beat well after each
• Add banana and beat well
• Combine flour and baking powder, set aside
• Combine milk and vanilla, set aside
• Alternate wet and dry ingredients until fully combined
• TURN MIXER OFF
• Fold in fruit so as not to break fruit
• Fill tins 3/4 full and bake 20-22 min until golden brown and slightly springy to the touch
• Cool completely before frosting

Blackberry Cream Cheese Icing
The zingy cream cheese and slightly tart blackberry made for a stunning combo

8 oz. cream cheese, softened (1 package)
1/2 c. unsalted butter, softened
4 c. icing sugar
1/4 c. blackberry syrup (not jam)

• Cream butter and cream cheese until smooth; add two cups of icing sugar (one cup at a time) until smooth
• Add syrup by the tablespoon
• Add the last two cups, one cup at a time, until full combined
• If the icing is too runny, add more icing sugar by the tablespoon - but realized that this icing is just a little thinner

And voila! Ice, decorate with some leftover fruit, and enjoy!