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Vanilla Cupcakes with Blackberry Curd and Marshmallow Buttercream

July 17, 2013

Sharing is caring!

When Julie and Jen announce Blackberries for the #GCYO challenge…I KNEW KNEW KNEW what I was going to make.  I have been DYING to make blackberry curd for the longest time, but just never could justify it.  I mean, blackberries aren’t cheap.  That is unless you buy some frozen ones!  DUH!

Why didn’t I think of that before?  And they’re Great Value, too!  *facepalm*  Sometimes I TRULY am blond.  Just sayin…

My first attempt at this I TOTALLY botched.  I didn’t do any research and just did what I THOUGHT curd was.  *snort*  That’s still sitting in my fridge.  I’m trying to figure out what to do with UBER sweet blackberry pudding.  Yup.  I said blackberry pudding.  Cause that’s what I made.  LOL

Happy accidents are fun!

ANYWAY

What to do with curd?  Scones?  Cliche.  Shortcake?  Nah.  CUPCAKES!  YES!  Fill this luscious blackberry goodness in a cupcake then…um…then…top it with…um…

MARSHMALLOW BUTTERCREAM!  WHAAAAAAAAAA?

Yup.  I said it. Marshmallow buttercream!  #droolwrothy

So, I’m not going to torture you ANY longer and allow you to delve into this labor intensive, but OH SO WORTH IT recipe!

 Combine blackberries and sugar in a small saucepan over medium heat.  Bring to a boil and simmer, stirring occasionally, until the berries have burst and the sugar is dissolved.

Strain through a fine mesh strainer to move the seeds and the pulp; pressing to release all the juices.  Return to the saucepan.  Combine the cornstarch with the egg yolks in a small bowl until it forms a thick paste.  Add 1/8 cup of the blackberry juice to the egg yolk mixture and stir constantly until a slurry is formed.  Bring the blackberry juice back to a simmer and slowly add the egg mixture stirring constantly until combined.  Continue to simmer until thickened.  Remove from heat and strain again. 

Place in a bowl and put plastic wrap on top of the curd and chill overnight.

Preheat oven to 350.  Combine flours, baking powder, baking soda, and salt in a large mixing bowl.  Set aside.  Combine sugar, yogurt, milk, vanilla extract, egg substitute, and vinegar in small mixing bowl until combined.  Set aside.  Whip the egg whites until stiff peaks form.
 

 
Add the yogurt mixture to the flour mixture stirring until just combined. 
 

Add one third of the egg whites to the batter and stir until combined. Fold remaining egg whites into the batter.  Add one third of the egg whites to the batter and stir until combined. Fold remaining egg whites into the batter.

Combine butter and marshmallow fluff until whipped. Slowly add powdered sugar until incorporated. Finally, add the vanilla extract and milk and whip until light and airy. Pour into a piping bag fitted with a star shaped tip.  Use a corer or a paring knife, to remove some of the center of the cupcake, reserving the tops.  Pour the blackberry curd into a small piping bag fitted with a round tip and pipe into the center of the cupcake. Place the reserved top back onto the cupcake and pipe the buttercream on top.

ENJOY!

 
Vanilla Cupcakes with Blackberry Curd & Marshmallow Buttercream

Recipe by A Kitchen Hoor

 

Yield: 12
 
Ingredients
 
For Blackberry Curd:
  • 12 ounces
    frozen blackberries, thawed
  • 1 cup
    sugar
  • 2 tablespoons
    cornstarch
  • 2 whole
    egg yolks, lightly beaten

For Cupcakes:
  • 3/4 cup
    all-purpose flour
  • 3/4 cup
    whole wheat pastry flour
  • 1 1/2 teaspoons
    baking powder
  • 1/2 teaspoon
    baking soda
  • 1/2 teaspoon
    salt
  • 3/4 cup
    sugar
  • 1/2 cup
    fat free yogurt
  • 1/2 cup
    skim milk
  • 1 teaspoon
    vanilla extract
  • 1/4 cup
    egg substitute
  • 1 teaspoon
    vinegar
  • 2 large
    egg whites
For Buttercream:
  • 1/4 cup
    butter, softened
  • 7 ounces
    marshmallow fluff
  • 1 1/4 cup
    powdered sugar
  • 1 teaspoon
    vanilla extract
  • 1 tablespoon
    fat free milk

Cooking Directions

For Curd:

  1. Combine blackberries and sugar in a small saucepan over medium heat. Bring to a boil and simmer, stirring occasionally, until the berries have burst and the sugar is dissolved.
  2. Strain through a fine mesh strainer to move the seeds and the pulp; pressing to release all the juices. Return to the saucepan.
  3. Combine the cornstarch with the egg yolks in a small bowl until it forms a thick paste. Add 1/8 cup of the blackberry juice to the egg yolk mixture and stir constantly until a slurry is formed.
  4. Bring the blackberry juice back to a simmer and slowly add the egg mixture stirring constantly until combined. Continue to simmer until thickened.  Remove from heat and strain again. 
  5. Place in a bowl and put plastic wrap on top of the curd and chill overnight.

For Cupcakes:

  1. Preheat oven to 350.
  2. Combine flours, baking powder, baking soda, and salt in a large mixing bowl. Set aside.
  3. Combine sugar, yogurt, milk, vanilla extract, egg substitute, and vinegar in small mixing bowl until combined. Set aside.
  4. Whip the egg whites until stiff peaks form.
  5. Add the yogurt mixture to the flour mixture stirring until just combined.
  6. Add one third of the egg whites to the batter and stir until combined. Fold remaining egg whites into the batter.
  7. Fill a muffin tin with 12 cupcake liners sprayed with cooking spray. Fill 2/3 full and bake at 350 for 15 to 18 minutes, or until a toothpick inserted in the center comes out clean.
  8. Allow to cool in pan 5 minutes then remove to a wire rack to cool completely.

For Buttercream:

  1. Combine butter and marshmallow fluff until whipped. Slowly add powdered sugar until incorporated. Finally, add the vanilla extract and milk and whip until light and airy. Pour into a piping bag fitted with a star shaped tip.
  2. To Assemble:
  3. Use a corer or a paring knife, to remove some of the center of the cupcake, reserving the tops.
  4. Pour the blackberry curd into a small piping bag fitted with a round tip and pipe into the center of the cupcake. Place the reserved top back onto the cupcake and pipe the buttercream on top.

28 Comments
Filed Under: Dessert - CakeTagged: dessert, fruit

Comments

  1. Sinea Pies says

    November 20, 2013 at 6:15 pm

    Sounds yummy! Looks yummy! I'll bet it IS yummy, too.

    Reply
  2. Dawn Bedingfield says

    November 19, 2013 at 9:09 pm

    Pinning!
    Oh My GOSH are you kidding me??!?! Drool worthy indeed. Must have 🙂
    Dawn
    Spatulas On Parade

    Reply
  3. Shannah @ Just Us Four says

    August 7, 2013 at 3:02 pm

    Oh these look absolutely delicious. I have never had {or made} blackberry curd but I know I totally want some.

    Reply
  4. Carrie @ My Favorite Finds says

    August 7, 2013 at 2:24 am

    Wow! These look SO good! Thanks for sharing at Pinworthy Projects.

    Reply
  5. Oak Hill Homestead says

    August 6, 2013 at 2:43 am

    Oh my, that sounds delicious! I need to go pick more blackberries! Thank you for sharing at the HomeAcre Hop; I hope you'll join us again this Thursday.
    ~Kathi @ oakhillhomestead.com

    Reply
  6. Lori WhoNeedsaCape says

    August 6, 2013 at 12:31 am

    I'm drooling, these really do sounds amazing! Pinning to my Cupcakes & Muffins board! Found on Ladies Only Blog Share 🙂

    We'd love to have you link up at our SUPER SUNDAY Link Party, our readers will be drooling too!

    Lori
    Who Needs A Cape? (Not Your Average Super Moms!)

    Reply
  7. Rachel Willis says

    August 4, 2013 at 9:39 pm

    Oh my, blackberry curd sounds divine! And in cupcakes, too? Thanks so much for sharing at Wicked Good Wednesdays!

    Reply
  8. mary_smith says

    August 4, 2013 at 12:10 pm

    YUM! These look fantastic!!!
    Thanks for sharing at the Creative Home & Garden Hop.
    Looking forward to seeing what you share this week.

    http://back2basichealth.blogspot.com/2013/08/the-creative-home-garden-hop-3.html
    – See more at: http://homefront.prudentliving.com/recipe-box-easy-veggie-pasta/#comment-14538

    Reply
  9. Navy Wifey Peters says

    August 3, 2013 at 5:08 am

    I love desserts with fruit filling! Thanks for sharing at Submarine Sunday!

    Reply
  10. Alaia Williams says

    August 3, 2013 at 12:27 am

    Yum yum! I really wish I was more of a baker. I'd bake cupcakes everyday!

    Reply
  11. Ai Lin Leow says

    August 1, 2013 at 5:12 pm

    Saying hi from Tasty Tuesdays! Oh my, you just know that Blackberry curd is going to be good. I can imagine how good these tastes!

    Reply
  12. Amber Brady says

    August 1, 2013 at 5:21 am

    Just the word, "curd" makes my mouth water, but I have not tried blackberry curd & now I think I must! Thanks for linking up to Sweet & Savory Saturdays #23.

    ~Amber @ Dessert Now, Dinner Later!
    http://www.dessertnowdinnerlater.com

    Reply
  13. cooking with curls says

    July 31, 2013 at 7:09 pm

    OMG…those look delicious! I can't wait to try these 🙂

    Reply
  14. hopeallie says

    July 30, 2013 at 11:27 pm

    YUM! These look absolutely amazing!

    Allison

    Reply
  15. Lori Hart says

    July 30, 2013 at 5:44 pm

    These look amazing!! I want one now!

    Found you over at Show me What You Got. I am co-hosting Tasty Tuesdays this week and would love for you to link up this recipe.
    http://www.lorisculinarycreations.com/2013/07/TastyTuesdays2.html
    Lori
    Lori’s Culinary Creations

    Reply
  16. Lanaya | Raising Reagan says

    July 30, 2013 at 2:13 pm

    These look ridiculous! Mail order??

    Thank you for linking to Raising Imperfection.
    Please come back Friday to see if you were featured. 🙂

    ¤´¨)
    ¸.•*´
    (¸¤ Lanaya | xoxo
    Raising-Reagan.com

    Reply
    • Lanaya | Raising Reagan says

      August 2, 2013 at 2:08 pm

      Hello my dear … Just wanted you to know that I featured your cupcakes today over at Feature Fridays!
      Feel free to grab the button and place it on your blog that you were featured!
      Congrats 🙂

      http://raising-reagan.com/2013/08/02/feature-friday-week-32/

      ¤´¨)
      ¸.•*´
      (¸¤ Lanaya | xoxo
      Raising-Reagan.com

      Reply
  17. Angela Paris says

    July 30, 2013 at 1:53 pm

    Hi Christie!
    I'm stopping by from Pin it Tuesday, today – these look soo yummy! You hit the nail on the head, girl – totally #droolworthy!
    I've never made any kind of curd before, but you made it look pretty simple… I think I'll be giving these a try. Pinning to my cupcake board 🙂
    Happy Tuesday!
    Ang, Juggling Act Mama

    Reply
  18. Kathy @ Creative Home Expressions says

    July 28, 2013 at 10:10 pm

    These look so good, Christie! If I wasn't gluten free {Celiac's} I'd offer to be your taste tester! : )

    Thanks for linking up to The Creative Home & Garden blog hop.

    Reply
  19. Gail @ http://biblelovenotes.com says

    July 28, 2013 at 7:06 pm

    These look wonderful. Never thought about making curd although I don't know why. My husband loves lemon curd and also happens to love blackberries. Good idea.

    Reply
  20. Leslie @ Violet Imperfection says

    July 28, 2013 at 4:26 pm

    Wow, the curd looks amazing. Yum yum yum.

    Thank you for linking up to Raising Imperfection!
    Make sure to check back on Friday to see if you were featured.
    Leslie
    http://www.violetimperfection.com

    Reply
  21. Winnie says

    July 28, 2013 at 2:17 pm

    This cupcake is looking fantastic!

    Reply
  22. BecHeflin says

    July 19, 2013 at 6:32 pm

    That blackberry curd looks AMAZING!

    Reply
  23. Ann Jones says

    July 18, 2013 at 12:29 pm

    I love that everyone is posting blackberry recipes. Berries are one of my favorite foods in the summer, yum 🙂

    Reply
  24. ChickadeeSays says

    July 17, 2013 at 5:29 pm

    These look incredible. I haven't branched out from lemon curd but this is a must try!

    xx Kait | ChickadeeSays | ChickadeeSays Bloglovin

    Reply
  25. LuAnne M says

    July 17, 2013 at 5:22 pm

    These look so yummy! I've never made a curd before – but you make it sound easy! Going to have to try this 🙂

    Reply
  26. Amy Lee Scott says

    July 17, 2013 at 4:59 pm

    Blackberry curd!?? Oh I cannot wait to try this! I love lemon curd with a passion and once tried kiwi curd (delicious). Thanks for sharing!

    Reply
  27. Jessica M says

    July 17, 2013 at 3:54 pm

    These recipes just keep getting better and better. Looks delicious!

    Reply

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AboutMe

I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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