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Vanilla Cupcakes with Blackberry Jam Filling and Lavender Frosting
1 hr 25 mins
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
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.
Once the jam is cool, place it in the largest bowl of the food processor and pulse until smooth. Set aside.
In a medium sized bowl, beat together egg whites, sugar, and cream of tartar until medium peaks form, about 3-5 minutes.
Whisk dry ingredients
Mix together flour, remaining sugar, baking powder, and salt. Set aside.
Whisk wet ingredients
Whisk egg yolks, vegetable oil, milk, and vanilla.
Slowly mix together the dry ingredients into the wet ingredients. Continue whisking until completely smooth.
Fold in meringue
Fold in the meringue in two parts.
Pour batter into a lined muffin pans. Bake at 350 for 15-20 minutes, or until the cupcakes test done.
In the largest bowl of the food processor, pulse until the lavender is fully incorporated. Sift and set aside.
In the bowl of an electric mixer, beat butter until light and fluffy.
Slowly, add the powdered sugar. Mix until well combined.
Stir in the vanilla, heavy cream, and food coloring.
Core, fill, and decorate
Core the cupcakes. Fill the cupcakes with jam. Place the tops back over the cupcakes. Pipe buttercream in desired style.
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