Prickly Pear Cupcakes

Make the prickly pear puree: If using fresh fruit, carefully handle the prickly pears with tongs (they have tiny spines!). Cut off both ends, slice lengthwise through the skin, and peel. Place the fruit in a blender with 2 tablespoons water and blend until smooth. Strain through a fine mesh sieve to remove seeds. You should have about 1 cup of brilliant magenta puree.

Preheat and prep: Preheat your oven to 350°F (175°C). Line 14 cupcake wells with paper liners. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

Cream the butter: In a large bowl, beat the butter and sugar with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. The mixture should be pale and creamy.

Add eggs and puree: Beat in the eggs one at a time, then add the vanilla. Mix in the 1/2 cup prickly pear puree until combined. The batter will turn a beautiful pink color.

Alternate additions: Add the flour mixture in three additions, alternating with the buttermilk in two additions, beginning and ending with the flour. Mix just until combined after each addition.

Bake: Divide the batter evenly among the prepared cupcake liners, filling each about two-thirds full. Bake for 18-22 minutes, until a toothpick inserted in the center comes out clean. The cupcakes will be a lovely mauve-pink color.

Cool: Let cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely before frosting.

Make the frosting: Beat the softened butter until creamy and pale, about 2 minutes. Gradually add the powdered sugar, mixing on low speed. Add the prickly pear puree, lime juice, and salt. Beat on high for 2-3 minutes until light and fluffy. The frosting will be a stunning hot pink.

Frost and decorate: Pipe the frosting onto the cooled cupcakes in tall swirls. Garnish with a few prickly pear seeds or black sesame seeds, lime zest, and optional edible cactus decorations.