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

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Blue Velvet, Blackberry Curd, and Blackberry Lemon Cream Cheese Cupcakes
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Ingredients
26
Count
Nutrition
564
Calories
Total time
85
Minutes
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Ingredients:

  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 1/2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsp royal blue gel paste food coloring
  • 1 tbsp purple gel paste food coloring
  • 1/2 cup water
  • 1 cup sugar
  • 3 eggs
  • 2 tbsp reserved blackberry juice, from curd filling
  • 5 cups confectioners' sugar
  • this recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. the food network kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Directions:

  1. For the cupcakes: Preheat the oven to 325 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
  2. Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed. Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed. Scrape down the bowl thoroughly, as needed. Add the food colorings in a steady stream until desired shade is achieved; it should appear bluish-purple. Beat for another 3 minutes. Scrape the bowl one last time and mix for 30 seconds by hand.
  3. Fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes. Immediately remove the cupcakes from their pan and place on a cooling rack.
  4. For the blackberry curd filling: Bring the blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes. Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries. Discard the pulp and reserve the juice. Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens. When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter. Cover tightly and place in the refrigerator until fully chilled.
  5. For the cream cheese frosting: Beat the cream cheese and butter together in the bowl of an electric stand mixer until pale and creamy. Add the blackberry juice and lemon zest and continue to beat until the color is even. (The lemon zest has a tendency to adhere to the beater blade. When removing from the mixer bowl, be sure to scrape this off and blend back into the frosting by hand.) Reduce the speed to low and slowly begin adding the confectioners' sugar. Keep adding until the frosting has a medium-stiff consistency. You may not require the full 5 cups sugar. Beat on high speed for a further 2 minutes, scraping down the bowl as needed.
  6. To assemble: Remove the center of each cupcake using an apple corer. Fill the cavity with the blackberry curd until it is level with the top of the cake. Pipe the frosting on top using a plain pastry tip. Crumble one of the cakes into small pieces and scatter a few crumbles on top of each cake so that it adheres to the frosting. Garnish with a whole fresh blackberry, if desired.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 564.31 Kcal (2363 kJ)
Calories from fat 239.57 Kcal
% Daily Value*
Total Fat 26.62g 41%
Cholesterol 82.37mg 27%
Sodium 241.32mg 10%
Potassium 165.39mg 4%
Total Carbs 79.31g 26%
Sugars 64.13g 257%
Dietary Fiber 3g 12%
Protein 5.16g 10%
Vitamin C 11.4mg 19%
Vitamin A 0.1mg 2%
Iron 1mg 5%
Calcium 56.6mg 6%
Amount Per 100 g
Calories 290.72 Kcal (1217 kJ)
Calories from fat 123.42 Kcal
% Daily Value*
Total Fat 13.71g 41%
Cholesterol 42.43mg 27%
Sodium 124.32mg 10%
Potassium 85.21mg 4%
Total Carbs 40.86g 26%
Sugars 33.04g 257%
Dietary Fiber 1.55g 12%
Protein 2.66g 10%
Vitamin C 5.9mg 19%
Iron 0.5mg 5%
Calcium 29.2mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.9
    Points
  • 16
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium

Bad Points

  • High in Sugar

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