Vanilla Cupcakes with Blackberry Curd and Marshmallow Buttercream
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.
Vanilla Cupcakes with Blackberry Curd
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
Instructions
For the blackberry curd:
- 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.
For the cupcakes:
- 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.
- 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.
- Allow to cool in pan 5 minutes then remove to a wire rack to cool completely.
For the buttercream:
- 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.
To Assemble:
- 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.
Sounds yummy! Looks yummy! I'll bet it IS yummy, too.
Pinning!
Oh My GOSH are you kidding me??!?! Drool worthy indeed. Must have 🙂
Dawn
Spatulas On Parade
Oh these look absolutely delicious. I have never had {or made} blackberry curd but I know I totally want some.
Wow! These look SO good! Thanks for sharing at Pinworthy Projects.
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
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!)
Oh my, blackberry curd sounds divine! And in cupcakes, too? Thanks so much for sharing at Wicked Good Wednesdays!
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
I love desserts with fruit filling! Thanks for sharing at Submarine Sunday!
Yum yum! I really wish I was more of a baker. I'd bake cupcakes everyday!
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!
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
OMG…those look delicious! I can't wait to try these 🙂
YUM! These look absolutely amazing!
Allison
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
These look ridiculous! Mail order??
Thank you for linking to Raising Imperfection.
Please come back Friday to see if you were featured. 🙂
¤´¨)
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(¸¤ Lanaya | xoxo
Raising-Reagan.com
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
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
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.
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.
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
This cupcake is looking fantastic!
That blackberry curd looks AMAZING!
I love that everyone is posting blackberry recipes. Berries are one of my favorite foods in the summer, yum 🙂
These look incredible. I haven't branched out from lemon curd but this is a must try!
xx Kait | ChickadeeSays | ChickadeeSays Bloglovin
These look so yummy! I've never made a curd before – but you make it sound easy! Going to have to try this 🙂
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!
These recipes just keep getting better and better. Looks delicious!