blackberry lemon cupcakes

this is going to be a quick short post because unfortunately i didn’t get a chance to take step by step pictures while i made these blackberry lemon cupcakes.  fortunately, they are incredibly similar to the raspberry lemon cupcakes i made before so you could follow those pictures instead and just picture blackberries instead of raspberries.  it’s a white cupcake filled with lemon curd, topped with blackberry swiss meringue buttercream.

i made these cupcakes for grad student appreciation day.  i was actually planning on making the raspberry lemon cupcakes but when i went to costco, the blackberries were quite a bit cheaper than the raspberries.  so i figured why not give blackberries a try.

i’m glad i did because the blackberry version was quite delicious.  i mean you really can’t go wrong with berries and lemon – they are the perfect combination.  however, i do prefer the raspberry version.

** i recently made a batch of the raspberry lemon cupcakes **

give both a try and let me know what you think!

Blackberry Lemon Cupcakes

adapted from Confessions of a Foodie Bride and Annie’s Eats

Ingredients

Lemon Curd

  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tablespoons grated lemon zest
  • 1/4 cup lemon juice
  • 4 tablespoons unsalted butter, diced

Cupcakes

  • 1 box white cake mix plus ingredients called for on the box

Blackberry Swiss Meringue Buttercream

  • 1 1/2 cups fresh or frozen blackberries
  • 1/4 cup water
  • 1 1/4 cup sugar
  • 4 egg whites, room temperature
  • 3 sticks of butter, room temp

Directions

  1. To make the lemon curd, bring a pot of water to a boil and then reduce to a simmer.  In a mixing bowl that fits on top of the pot (without falling in or touching the water), combine sugar, eggs, lemon zest and juice.
  2. Cook mixture over medium-low heat, whisking constantly. Cook until mixture begins to thicken and hold the mark of a whisk ran through it; about 10-15 minutes.
  3. Remove pan from heat. Whisk in diced butter a few pieces at a time. Mix until well combined.
  4. Strain mixture through a fine sieve or cheese cloth.
  5. Cover mixture tightly with plastic by laying plastic wrap directly on the surface of the curd. This prevents a film from forming.
  6. Chill for 3 hours or overnight to set the curd.
  7. Prepare and bake cupcakes as directed on the box.
  8. Allow cupcakes to cool completely.
  9. To make the blackberry buttercream,  start by making the puree – place blackberries and water in a small sauce pan over medium-high heat.
  10. Cook for about 5 minutes, and then break the berries apart with a spoon.
  11. Reduce heat to medium and cook uncovered for 15 minutes to reduce the liquids in the saucepan.
  12. Pour into a fine strainer set over a bowl, and using the back of a spoon, press and scrape the pulp and juices through the strainer for several minutes until you have just a clump of seeds left in the strainer. You should have about 1/2 cup of puree.
  13. Cool to room temperature.
  14. Then to make the swiss meringue buttercream, combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water.  Heat, whisking frequently, until the mixture reaches 160° F and the sugar has dissolved.
  15. Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.  Beat on medium-high speed until stiff peaks form and the mixture has cooled to room temperature, about 8 minutes.
  16. Reduce the speed to medium and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated.  If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!)
  17. Blend in the blackberry puree until smooth and completely incorporated, scraping down the sides of the bowl as needed.
  18. To assemble the cupcakes, using the cone method, use a small paring knife to cut a cone out of the center of each cupcake.
  19. Add some lemon curd to the cupcake and replace the top portion of the cone, slicing off the tip to leave room for the filling.
  20. Pipe frosting on to cupcakes as desired and garnish with a lemon slice and/or fresh blackberries.

Printer Friendly Recipe: Blackberry Lemon Cupcakes

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4 Comments

  1. These look amazing! The colour of the frosting with the slice of lemon is so nice! I bet they taste amazing as well 🙂

    Reply
  2. OMgoooosh so beautiful! You are magical.

    Reply

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