Blackberry Cornbread Cupcakes with Whipped Honey Buttercream
Cupcakes
1 1/4 cup (125 g) cake flour, spooned & leveled
3/4 cup (120 g) fine yellow cornmeal, spooned & leveled
2 1/4 tsp (9 g) baking powder
1/2 tsp (2.5 g) baking soda
1/4 tsp (1.5 g) salt
1/2 cup (115 g) unsalted butter, softened
1/4 cup (50 g) granulated sugar
1/2 cup (100 g) light brown sugar, packed
2 large eggs, room temperature
1 tsp vanilla extract
2/3 cup (160 ml) buttermilk, room temperature
1/3 cup (80 g) sour cream (plain yogurt also works)
Whipped Honey Buttercream
1 cup (226 g) unsalted butter, softened
2 cups (240 g) powdered sugar
4 tbsp (84 g) honey, plus more for drizzling
1/4 tsp salt
Flaky sea salt for topping
Corn for topping (optional)
Blackberry Compote
2 tbsp (30 ml) water, divided
1 1/4 tsp (4 g) cornstarch
7 oz (200 g) blackberries, fresh or frozen
2 tbsp (25 g) granulated sugar
1/2 tsp lemon zest
1/8 tsp salt
Directions
Preheat oven to 350F (175C). Line a muffin tin with paper liners.
In a medium bowl, whisk together the cake flour, cornmeal, baking powder, baking soda, and salt.
Cream the softened butter with the sugars until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each. Mix in the vanilla. Separately stir together the buttermilk and sour cream.
Add the dry ingredients to the wet in three parts, alternating with the buttermilk mixture, starting and ending with the dry. Mix just until combined.
Fill the cupcake liners about half full. Bake 13-16 minutes, until a toothpick comes out clean.
Cool in the tin 5 minutes, then transfer to a wire rack to cool completely.
For the compote, dissolve the cornstarch in 1 tbsp water. Cook the blackberries, sugar, salt, and lemon zest over low-medium heat, then add the slurry and cook 5 more minutes until thickened.
Strain through a metal strainer to remove the berry solids, creating a glossy sauce.
For the buttercream, beat the softened butter until fluffy (1-2 minutes). Add the honey, salt, and powdered sugar and beat another 1-2 minutes.
Frost each cupcake, creating a crater in the center. Fill with the blackberry sauce and garnish with fresh berries and optional bruleed corn.
