Blackberry, Lemon, Vanilla Cupcakes Recipe

I am definitely trying these cupcakes out sometime this week. I have been in the mood for citrus/fruity cupcakes. Can't wait! If you do bake these bad boys, let us know how they turned out!

Vanilla Cupcakes

12 regular cupcakes / 350 degree oven

1/2 cup (1 stick) unsalted butter, room temperature

1 cup sugar

2 large eggs, room temperature

1-1/3 cups all-purpose flour

1 teaspoon baking powder

1/8 teaspoon salt

1/2 cup milk

1 teaspoon vanilla

1. Beat butter on high until soft, about 30 seconds.

2. Add sugar. Beat on medium-high until light and fluffy, about 3 minutes.

3. Add eggs one at a time, beat for 30 seconds between each.

4. Whisk together flour, baking powder, and salt in a bowl.

5. Measure out milk and vanilla together.

6. Add about a fourth of the flour to the butter/sugar mixture and beat to combine.

7. Add about one third the milk/vanilla mixture and beat until combined.

8. Repeat above, alternating flour and milk and ending with the flour mixture.

9. Scoop into cupcake papers about half to three-quarters full.

10. Bake for 22-25 minutes until a cake tester comes out clean.

Lemon Curd

2 large egg yolks

1/3 cup sugar

3 tablespoons freshly squeezed lemon juice, strained

3 tablespoons unsalted butter, cut into small pieces

4 tablespoons heavy cream

2 teaspoons powdered sugar

1. Whisk together egg yolks, sugar, and lemon juice in a small, heavy-bottomed saucepan. Cook over low heat, stirring constantly, until mixture coats the back of a spoon, about 4 minutes.

2. Transfer to a small bowl. Stir in butter, piece by piece. Cover with plastic wrap, and cool in the refrigerator.

3. By hand, whip together cream and powdered sugar until soft peaks form.

4. Fold cream into the chilled curd.

Blackberry Mash

6 ounce blackberries

1/4 cup water

1 tablespoon sugar

1 teaspoon cornstarch

seeds from 1/4 vanilla bean

1. Heat blackberries, water, and sugar over medium heat until boiling.

2. Mash with a potato masher.

3. Add cornstarch and vanilla bean and cook for a few minutes until thick.

4. Remove from heat and cool.

Vanilla Bean Cream Cheese Frosting

8 ounces or 1 package of Philly cream cheese

1/2 cup (1 stick) butter

2-3 cups sifted powdered sugar

seeds from 1/4 of a vanilla bean

vanilla extract to taste

1. Bring cheese and butter to room temperature by letting it sit out for 1 or 2 hours

2. Beat butter until soft and creamy.

3. Add cream cheese and beat until combined.

4. Add half of the sugar and the vanilla bean. Beat until creamy.

5. Gradually add remaining sugar (more if you have to) until you get to the consistency and sweetness you like.

6. Add vanilla extract to taste if the seeds aren’t enough adding in 1/2 teaspoon increments.

 

Assemble

1. Fill the cupcakes with the lemon curd and blackberry mash using the cone method. This post has step by step photos of the method.

2. Frost.

3. Top with a blackberry.

You can find the original posting of this recipe here.

Thanks again, Chockylit!

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Chocolate Cupcakes stuffed with Strawberry Chocolate Ganache and frosted with Chocolate Glaze and Buttercream

One of our ladies at our agency makes these from time to time. I promise, they will put you in Cupcake Heaven. That exists, right? While it’s not super exciting, the resulting cupcake is very tasty, a crowd-pleaser, and relatively easy to put together. I also did a small batch for a small group. The recipes could be easily doubled or quadrupled without any problems. One pint of strawberries is all you will need to both top the cupcakes and to chop for the filling.

Old-Fashioned Chocolate Cupcakes
~8 regular cupcakes / 350 degree oven

1/4 cup (1/2 stick) butter, room temp
1/2 cup + 2 tablespoons sugar
1 large egg, room temp
1/4 cup + 2 tablespoons flour
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1/8 teaspoon salt
1/4 cup high quality unsweetened cocoa powder like Valrhona brand
1/4 cup milk
1/2 teaspoon vanilla

1. Beat butter until softened. Add sugar and beat until light and fluffy, about 2 minutes.
2 Add egg and beat until well combined.
3. Measure the flour, baking powder, baking soda, salt, and cocoa powder into a small sized bowl and whisk to combine.
4. Measure out the milk and vanilla and stir to combine
5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk/vanilla and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.
6. Scoop batter into cupcake cups about 2/3’s full. Bake cupcakes for about 22-25 minutes or until a cake tester comes out clean.
Strawberry Ganache Filling and Ganache Glaze

4.5 ounces (128 grams) Valrhona 85% cacao (or any bittersweet chocolate)
3/4 cup heavy cream
1/2 teaspoon vanilla
pinch salt
1/3 cup strawberries, diced

1. Chop chocolate and transfer into a heat proof bowl.
2. Heat cream until bubbles form around the edge of the pan, pour cream over the chocolate.
3. Let sit for 1 minute then stir until combined.
4. Add vanilla and salt. Stir until combined.
5. Divide the ganache in two approximate equal portions. In the first portion, mix in the chopped strawberries. Transfer to the refrigerator to chill.
6. Leave the second portion on the counter to cool down. You want the filling to thicken up before the glaze. Once the filling is think, fill the cupcakes with it. Then glaze with the glaze. See assembly instructions below.

Vanilla Buttercream Frosting

1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon milk
1 teaspoon vanilla extract
2-3 cups powdered sugar

1. Using an electric mixer, beat the butter at medium speed until creamy.
2. Add the milk, vanilla extract, and 2 cups of powdered sugar and beat at low speed, occasionally stopping to scrape the sides and bottom of the bowl, until light and fluffy. Add more powdered sugar to arrive at the consistency and sweetness you like.
Assemble
1. Fill the cupcakes with the strawberry ganache filling using the cone method. This post has step by step photos of the method.
2. Spoon a tablespoon of glaze on each filled cupcake and smooth.
3. Top with buttercream frosting and a strawberry.

I scooped this recipe up from the wonderful Cupcake Bakeshop's blog. Find the original post here!

Thanks for looking and get baking! ;)

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