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Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting
YIELD
20 Cupcakes
TYPE
Dessert
TIME
1 hr 25 mins
CUISINE
American
Eggs Sugar Cream of Tartar All-Purpose Flour Baking Powder Salt Vegetable Oil Whole Milk Vanilla Extract Blackberries Lemon Juice Dried Lavender Powdered Sugar Salted Butter Heavy Cream
RECIPE INGREDIENTS
Make jam
1
Combine blackberries, sugar, and lemon juice in a large pot. Cook over medium-low heat for 20 minutes, or until jam starts to thicken. Let cool.
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Blend
2
Once the jam is cool, place it in the largest bowl of the food processor and pulse until smooth. Set aside.
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Make meringue
3
In a medium sized bowl, beat together egg whites, sugar, and cream of tartar until medium peaks form, about 3-5 minutes.
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Whisk dry ingredients
4
Mix together flour, remaining sugar, baking powder, and salt. Set aside.
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Whisk wet ingredients
5
Whisk egg yolks, vegetable oil, milk, and vanilla.
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Stir
6
Slowly mix together the dry ingredients into the wet ingredients. Continue whisking until completely smooth.
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Fold in meringue
7
Fold in the meringue in two parts.
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Bake
8
Pour batter into a lined muffin pans. Bake at 350 for 15-20 minutes, or until the cupcakes test done.
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Blend
9
In the largest bowl of the food processor, pulse until the lavender is fully incorporated. Sift and set aside.
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Beat butter
10
In the bowl of an electric mixer, beat butter until light and fluffy.
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Mix
11
Slowly, add the powdered sugar. Mix until well combined.
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Stir
12
Stir in the vanilla, heavy cream, and food coloring.
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Core, fill, and decorate
13
Core the cupcakes. Fill the cupcakes with jam. Place the tops back over the cupcakes. Pipe buttercream in desired style.
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