Blackberry Whiskey Sour

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I’m not really a whiskey neat kind of person.  But if it’s in a cocktail, I could drink many. I think one of the reasons I really like whiskey sour is because it reminds me so much of Pisco sour. And being from Peru, you pretty much learn how to drink with Pisco sours. You can use fresh blackberries, but to make it extra cold I used frozen ones.

This recipe is for one serving.

Ingredients:

2 shots of whiskey

1 shot of lime juice

1 shot of simple syrup

10 frozen blackberries

5 cubes of ice

½ egg white

 

Place all of the ingredients in the blender and blend until smooth.  Pass it through a sieve and pour it into a glass. If you want, you can garnish it with a lime twist.

Strawberry Basil cupcakes with Blackberry Frosting

Pic1Berry season is in full swing and I can’t get enough of them. Since I’ve been craving a lot of sweets lately, I decided to incorporate them into a cupcake recipe. Blackberries add such a nice and bright natural color to the frosting.  And basil just goes so well with strawberries, it’s a match made in heaven! They are great for a birthday party or to take to a picnic.

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This recipe makes 8 cupcakes, but you can double the recipe to make a bigger batch.

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Ingredients:

For the cupcakes:

1 ½ cups of all-purpose flour

1/3 cup of strawberry puree (about 8 strawberries, blended)

1 teaspoon of baking powder

Pinch of salt

¼ cup of buttermilk

1 teaspoon of vanilla essence

113gr of butter, softened

1 cup of sugar

1 egg

2 egg whites

2 teaspoons of dried basil

For the frosting:

¾ of a cup of fresh blackberries

1 tablespoon of Greek yogurt

1 teaspoon of vanilla essence

5 cups of icing sugar

For decoration:

Extra blackberries

Fresh basil

 

Preheat the oven to 180C/350F.

Cream the butter until it is light and fluffy. Add the sugar, basil and vanilla. Then add the egg and egg whites.  Gradually add the buttermilk and strawberry puree.  Finally add the flour, salt and baking powder.

Place the paper cupcake liners into the cupcake pan.  Spoon the batter evenly and bake for 23 minutes or until a wooden toothpick inserted in the center comes out clean.  Once they are baked, allow them to cool down for 5 minutes in the cupcake pan.  Then remove them from the pan and allow them to cool down completely on a wire rack.

Once the cupcakes have completely cooled down, start making the frosting.

Blend the blackberries and then pass the puree through a sieve. Whisk the blackberry puree with the Greek yogurt and vanilla. Gradually add the icing sugar. Once all of the icing sugar is incorporated, keep whisking for 5 extra minutes. Do this on high speed; it will make the frosting light and fluffy. Place the frosting in a piping bag and pipe it into the cupcakes. For these, I just used a round nozzle. Decorate each cupcake with a blackberry and some fresh basil.