I posted pictures of these gorgeous cupcakes on Saturday, and I promised a recipe.
Here it is!
Pumpkin Cupcakes with Blackberry Curd and Dump Frosting
(One recipe Pumpkin Spice Cake*)
Blackberry Curd
1/3 C blackberry puree, seeds removed
juice of 1 lemon (or lime)
1/3 C + 2 T white sugar (if your puree is extremely tart, go ahead and make it 2/3 C sugar
3 eggs
4 T butter, in cubes
Place all of the ingredients in a heatproof bowl over simmering water, and stir constantly until the temperature reaches @165 degrees. Remove from heat. Your mixture should be moderately thick. Add the butter a piece at a time, and set aside to cool. After 30 minutes, cover surface with plastic wrap, and place in the refrigerator at least 4 hours.
Bake your cupcakes. *I baked 12 cupcakes and poured the remaining batter into a 6" cake pan. I would hesitate to halve this recipe, as it is hard to properly cream a half a stick of butter with a stand mixer. When cooled, I put the cake layer in the freezer, maybe for some cake pops down the road.
When your cupcakes are cool, core the center. I use a 1" round cookie cutter and press it into the center, that way they are all uniform. Make sure you leave an ample amount of cake in the cupcake, as no one wants a mouthful of custard (and that pumpkin cupcake is too, too good!).
Drop a few tablespoons of the curd in the cavities of the cupcakes, and then frost as desired. Like I mentioned in my previous post, I used a combination of leftover Swiss Meringue Buttercream, cream cheese, and butter. There was no rhyme, no reason. I knew I wanted it to be fluffy, almost the consistency of whipped cream, but with more staying power. Perhaps a Seven-Minute Frosting? I do love Seven-Minute Frosting, but I was out of corn syrup. Besides, why not use what you have laying around?
Please do try this blackberry curd. It is simple, refreshing, and purple- for heaven's sake! It is not too often we get to indulge in purple food.
Have a great Monday!
Rachel Bee
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