Blue Velvet, Blackberry Curd, and Blackberry Lemon Cream Cheese Cupcakes Recipe

Blue Velvet, Blackberry Curd, and Blackberry Lemon Cream Cheese Cupcakes Recipe by Victoria Donnelly

• Skill Level: Intermediate
• Makes: 24 cupcakes
• Nutritional Information (per cupcake): Calories 505, Total Fat 27 g, Saturated Fat 8 g, Carbohydrates 63 g, Dietary Fiber 3 g, Sugar 49 g, Protein 5 g, Cholesterol 79 mg, Sodium 254 mg
• Total Time: 1 hour 25 minutes
• Preparation Time: 40 minutes
• Cooking Time: 45 minutes

Ingredients

Cupcakes:

• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 eggs
• 1 teaspoon white vinegar
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/2 tablespoons Dutch-processed cocoa powder
• 2 tablespoons royal blue gel paste food coloring
• 1 tablespoon purple gel paste food coloring

Blackberry Curd Filling:

• 2 quarts fresh blackberries
• 1/2 cup water
• 4 tablespoons all-purpose flour
• 1 cup sugar
• 3 eggs
• 2 egg yolks
• 4 tablespoons unsalted butter

Blackberry Lemon Cream Cheese Frosting:

• 1 pound cream cheese
• 6 tablespoons unsalted butter
• 2 tablespoons reserved blackberry juice (from the curd filling)
• Zest of 1 lemon
• 5 cups confectioners' sugar
• 24 whole fresh blackberries, for decoration (optional)

Instructions

1. Preheat your oven to 325F (163C) and line a muffin tin with 24 standard cupcake liners. Imagine the vibrant blue velvet batter transforming your kitchen into a bakery wonderland!
2. In an electric stand mixer with paddle attachment, blend vegetable oil, buttermilk, eggs, vinegar, vanilla, and sugar until smooth. Sift flour, baking soda, salt, and cocoa powder together, then mix into wet ingredients on low. Gradually add blue and purple gel coloring for that stunning hue, beat 3 minutes, and stir manually for 30 seconds. Get ready for cupcakes that steal the show!
3. Fill liners two-thirds full and bake until tops form a firm crust, about 25 minutes. Cool immediately on a wire rackpatience here yields perfect texture.
4. For the curd, boil blackberries with water, simmer 5 minutes, then strain juice (discard solids; reserve 2 tablespoons for frosting). In a saucepan, whisk flour, sugar, and juice; add eggs and yolks. Cook, whisking, until thick (7 minutes). Stir in butter, chillthese berries burst with summer flavor!
5. Beat cream cheese and butter until fluffy. Mix in reserved juice and lemon zest (scrape beaters to incorporate zest fully). Gradually add confectioners' sugar to medium-stiff peaks, then high-speed beat 2 minutes. Your frosting will be irresistibly tangy and vibrant.
6. Core each cupcake center with an apple corer, fill flush with chilled curd, pipe frosting with a plain tip, sprinkle with finely crumbled cupcake for grip, and top with a fresh blackberry if desired. These treats are a must-make for any celebrationdive in and create magic!

This recipe comes from a professional chef or culinary expert and has not been tested for home kitchens.