Thursday, February 16, 2012

Vanilla Bean Cupcakes with Blackberry Filling and Blackberry Buttercream

 I am the messiest cook in the world.  After making these cupcakes my kitchen looked like a war zone.  I had a bit of a challenge filling some because I didn't mash all the berries quite enough and the filling got stuck in the piping bag.  That is what I get starting cupcakes at 3 o'clock in the afternoon, when I have to be out of the house by 4.  OOPS!   While icing them, I think I had more icing on my hands than in the piping bag.  Seriously, it was scary.

The original recipe calls for cake flour, which I am out of and frankly, I hate using.  It is ubber processed and I feel terrible using it... so instead, I used what was in my crock- a mix of wheat, oat and unbleached.  You can't tell.  The cupcake is still tender and wonderful!

These little beauties are just as tasty as they look. You can taste the blackberry in the icing, and the little surprise of blackberry in the middle of the cupcake= yum!  I have leftover filling which I am planning on slathering on pancakes or waffles on Saturday.  And a bit of icing was left as well, which I think I should eat by the spoonfuls between now and Saturday.  Yeah, I got big plans. 


recipe from:

Yield: 20-22 cupcakes 

Do you see those luscious little vanilla beans in the cupcake?
  • 2 1/4 cups flour
  • 1 tablespoon baking powder
  •  1/2 teaspoon kosher salt
  •  1 1/4 cups whole milk, room temperature
  •  4 large egg whites, room temperature
  •  1 stick (8 tablespoons) unsalted butter, at room temperature
  •  1 1/2 cups sugar
  •  seeds scraped from a 5"-7" vanilla bean
  •  2 teaspoons pure vanilla extract 


Preheat oven to 350.  Line cupcake pans with paper liners.  In a large bowl, whisk together the flour, baking powder and salt.  Beat egg whites for about 2 minutes on high speed until they form soft peaks. 
In the bowl of a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the butter, sugar and vanilla bean seeds at medium speed for 3 minutes, or until the butter and sugar are very light. Add in the vanilla extract and one third of the flour mixture, still beating on medium speed. Beat in half of the milk, then beat in half of the remaining dry ingredients until well incorporated. Add the rest of the milk, beating until the batter fully incorporated and smooth, then add the last of the dry ingredients.  Beat for a minute.
Fold in the egg whites.  Using a large scoop, distribute the batter between 20-22 muffin wells, filling each paper liner about 2/3 full.   Bake for 18-24 minutes, or until a toothpick comes out clean.  Cool on a wire rack. 

adapted from Baked Perfection

  • about 20 ounces fresh blackberries
  • 4-6 tablespoons sugar
  • Juice of one lemon
  •  4 tablespoons cornstarch
  • pinch of salt

Place blackberries in a small bowl and sprinkle with sugar, let thaw. Mash blackberries and squish the blackberries in a fine mesh sieve to get juices out.  You should get about 3/4-1 cup. In a large saucepan, combine the blackberry liquid, lemon juice, cornstarch, and salt. Heat and stir until the mixture boils and thickens, add in the berries and makes sure it remains thick. Cool completely.  Chill until ready to use. (This can be made several days in advance and any leftovers works well on toast, on pancakes, or mixed in plain Greek Yogurt.)  Use piping bag to put into cupcakes.  Place tip deep in center of cupcake, holding the piping bag with one hand and the cupcake with the other.  As you fill it you will feel the cupcake swell and vibrate.  Fill each cupcake.


 from Baked Perfection

  • 2 sticks butter, softened
  • 1 tsp vanilla extract
  • 1/3 cup blackberry filling (seedless blackberry jam or preserves can be substituted)
  • pinch of salt
  • 5 1/2- 6 cups powdered sugar
  • 2 tablespoons milk
Beat butter and vanilla until creamy. Mix in blackberry filling and salt. Add powdered sugar 1 cup at a time, beating until combined. Add milk 1 tablespoon at a time until you reach desired consistency.

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