My husband Lulu is leaving for a 4-day business trip, so I packed a cupcake and a little message to satisfy his sweet tooth and let him know that his wife is thinking about him and misses him. What can I do, I’m a true romantic!
I flavored the cupcakes with blackberry frosting and decorated the top with sugar roses made from pandan-flavored marzipan and fresh blackberries. This might sound a little cheesy but I think the main ingredient is love. With that, even the worst disasters (I’ll tell you about mine some time) turn out ok. Have fun preparing for Valentine’s Day!
1. Info for Blackberry Cupcake Recipe
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 24
- Calories: unavailable
2. Ingredients for Blackberry Cupcake Recipe
- 6 eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup granulated sugar
- 1 tablespoon brown sugar
- 1-¼ cups all-purpose flour
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ¼ cup whole milk, at room temperature
- 2-½ tablespoons unsalted butter, softened to room temperature
- ½ cup lemon curd
- 12 ounces fresh blackberries
- 3/4 cup heavy cream, cold
- 3 tablespoons powdered sugar
- 1 (7-ounce) package marzipan (store-bought)
- ½ teaspoon pandan paste
- Preheat the oven to 375°F.
- Separate the eggs.
- In a mixing bowl, beat the egg yolks with granulated sugar until you get a pale yellow foam; the texture of the egg yolk will be thicker. Add the vanilla extract.
- In a separate bowl, combine the flour and baking powder. Sift the dry ingredients.
- Add the dry ingredients to the egg mixture. Mix well. Add the milk and butter.
- In another bowl, add salt to the egg whites and whisk for about 2 minutes at low speed. Add the brown sugar, increase the speed of your mixer and keep beating for another 2-3 minutes until it forms soft peaks. Don’t over-beat or the texture will become grainy.
- Using a silicone spatula, mix 1/3 of the whipped egg whites into the cake batter to soften it. Add the rest of the whipped egg whites and gently fold them in to get an airy batter.
- Pour the cake batter into 2 (12-hole) non-stick muffin pans (or 4 minis). Plastic wrap the trays and place in the refrigerator for at least 15 minutes (or until you’re ready to bake).
- Remove the plastic wrap. Bake the cupcakes for 5 minutes at 375°F, then lower the temperature to 350°F and bake for another 30 minutes.
- Remove from the oven. Let cool completely.
- Using a bread knife, cut each cupcake in half, horizontally.
- Color the marzipan with pandan paste. Using disposable gloves, knead the marzipan until the color is even.
- Place the marzipan between 2 sheets of plastic wrap. Roll with a rolling pin to about a 1/8-inch thick layer.
- Create 24 1′ by 6” bands of marzipan; it’s okay if the edges aren’t even.
- Holding the tip with one hand, create a pleat and roll the band around the main tip by overlapping the layers until the band of marzipan is used.
- Using a butter knife, cut to flatten the bottom of the flower. Repeat until all the flowers are formed.
- Reserve a few whole blackberries for decoration later. Coarsely chop about ¼ cup. Mix the chopped blackberries into the lemon curd. Set aside.
- The whipping cream should be whipped cold. Whisk the cream until it forms soft peaks. Add powdered sugar. Using a silicone spatula, gently fold the blackberry cream into the whipped cream.
- Assembly time: Place the frosting in a piping bag. Pipe or spoon the cream inside each cupcake. Level the filling with a spatula if necessary (I didn’t). Close each cupcake. Pipe a little mound of frosting onto the cupcakes; this will act as the glue for the flower.
- Top with the sugar flower and decorate with a blackberry.
- Bon appétit!