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.

ENJOY!

Recipe by A Kitchen Hoor

• 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

• 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.