Blackberry, Lemon, Vanilla Cupcakes

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Vanilla Cupcakes
24 regular cupcakes / 350 F oven

250 g all purpose flour
40 g cornstarch
2 cups sugar
1 tsp baking powder
1 cup vegetable oil
1 cup milk
4 large eggs, room temperature
2 tsp vanilla extract

6 fresh blackberries for topping
1 lemon to zest for topping

Sift the dry ingredients together.

Put the wet ingredients in another bowl and mix together. Add the wet to the dry and combine thoroughly

Scoop into cupcake papers about three-quarters full.

Bake for 20 minutes until a cake tester comes out clean.


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Lemon Curd


6 tbsp + 2 tsp lemon juice
6 egg yolks
100 grams sugar
14 grams butter
    1. Place the lemon juice in a small sauce pot and heat until simmering.
    2. Whisk the egg yolks and sugar together well while the lemon juice heats up.
    3. Once the juice is simmering, quickly whisk in the yolk/sugar mixture and continue to whisk and heat until the curd has thickened enough to leave a trail on the back of a spatula.
    4. Allow to cool completely before using.
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    Blackberry Mash

    6 ounce blackberries (frozen)
    1/4 cup water
    1 tablespoon sugar
    1 teaspoon cornstarch
    seeds from 1/4 vanilla bean

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

    Mash with a potato masher.

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

    Remove from heat and cool.
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    Vanilla Bean Cream Cheese Frosting

    10 ounces cream cheese, room temperature
    5 oz unsalted butter, room temperature
    7 cups sifted powdered sugar
    1 tbsp milk
    seeds from 1/4 of a vanilla bean or 1 tsp vanilla extract

    Beat butter until soft and creamy.

    Add cream cheese and beat until combined.

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

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

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

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    Assemble

    Fill the cupcakes with the lemon curd and blackberry mash using the cone method. Frost.  Top with half of a fresh blackberry and lemon zest.

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