Yellow Cupcakes with Three-berry curd and cream cheese frosting
(Berry Cakes for short)
This was my first run at taking photos with like, real equipment. I’m talking a tripod, a shade to reflect light.. and it was amazing. The amount of difference between my photos and learning how to use my camera and these tools better is going to be my new favorite thing. I sincerely hope I can learn more about photography in the coming months.
Anyway, here’s a recipe that will knock your socks off. I just hope you’re wearing flip flops by now.
Yield: 36 cupcakes (mine made 39)
What You’ll Need (for the cake):
- 3 cups cake flour
- 1 1/2 cups all-purpose flour
- ¾ tsp baking soda
- 2 1/4 tsp baking powder
- 1 1/2 tsp salt
- 1 cup & 2 tsp (2 1/4 sticks) unsalted butter, softened
- 2 1/4 cups sugar
- 5 large whole eggs + 3 egg yolks
- 2 tsp vanilla extract
- 2 cups buttermilk
(For the Berry Curd – adapted from Eat The Love)
- ½ cup blackberries
- ½ cup raspberries
- ½ cup chopped strawberries
- 4 egg yolks
- 1 whole egg
- 3 tbsp lemon juice
- ½ tsp vanilla
- ½ stick (¼ cup) unsalted butter
- ½ cup plus 2 Tbsp sugar
(For the Cream Cheese Frosting)
- 2 tsp vanilla
- 2 8oz pkgs of philadelphia cream cheese (though I’m sure anything works fine), softened
- 2 sticks (1 cup) unsalted sweet butter
- 4 cups confectioners sugar
- Preheat your oven to 350° F, and line the heck out of a cupcake tin!
- In a medium bowl, mix together flours, baking soda/powder and salt
- In a large bowl, combine the sugar and butter until it’s not lumpy(or fluffy) and slowly add in the eggs & vanilla
- Switch off adding the flour mix/buttermilk until you’re out of both, but do it in segments!
- Pour the batter into a cupcake tin (2/3 of the way full) and bake ‘em for 20 minutes on the dot. Take them out, let them cool.
- (Berry Curd) Put your berries and 2 tbsp of sugar in a pot over medium heat and let them essentially “cook” for 5 minutes – most of your berries will disintegrate/liquify but you will still have some whole. That’s fine. Put them in a bowl off to the side.
- Take ¼ cup of the berry mixture, ½ cup of sugar, lemon, egg yolks + whole egg into the top of a double boiler. Whisk until it’s thick like a weirdly brown/pink mixture that’s as thick as pudding
- Pour this back into the bowl with the berries, add the butter and vanilla and mix until totally combined
- In a food processor/blender, blend until smooth and pop in the fridge to chill (it’s easier to scoop this way)
- Core your cupcakes so there’s room for the filling. I have this nifty little cupcake corer that I got at the grocery store, but you can also just cut a little circle out with a knife or something.
- (For the Frosting) In a (beautiful) kitchenaid, or stand mixer, or hand mixer, whip the cream cheese until it’s smooth an add in the rest of the ingredients – if it seems a little too runny, pop it in the fridge for 10 minutes and let it chill. It’ll work better for you that way I promise!
These are long instructions – I’m sorry! It’s worth it. These are super fresh and a great way to start off summer.
I really love red berries. Rasberries and Blackberries are like my new favorite find, they’re not overly sweet and they’re good for you! 🙂 Not like these cupcakes are the best… but they’re good for your soul!