"Orange cupcakes with a blackberry Swiss meringue buttercream"
Orange Cupcakes with Blackberry Buttercream
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- Recipe Card
Prep time 2hrs 30mins
Cook time 30mins
Serves or Makes: 24
Recipe Card
For the Orange Cupcakes
ingredients
- 2 cups all-purpose flour
- 1 1/3 cups granulated sugar
- 3/4 teaspoon baking powder
- 3/4 teaspoon Kosher salt
- 1/2 cup sour cream
- 2 large eggs
- 1 cup whole milk
- 1 1/2 teaspoons vanilla extract
- 1 teaspoon orange extract
- 2 tablespoons orange juice, freshly squeezed
- 2 tablespoons orange zest
For the Blackberry Buttercream
ingredients
- 12 ounces blackberries
- 6 large egg whites
- 1 1/2 cups granulated sugar
- 1 1/2 cups unsalted butter
- 2 teaspoons vanilla extract
- 1/4 teaspoon cream of tartar
For the Orange Cupcakes
Method
Step 1
Preheat oven to 350°F.
Step 2
In a large bowl or in the bowl of a stand mixer, whisk together the flour, sugars, baking soda, baking powder, salt.
Step 3
Then add the sour cream, eggs, whole milk, vanilla extract, orange extract and whisk to combine.
Step 4
Lastly, add the orange juice and zest, whisk until completely homogenous.
Step 5
Place cupcake liners in the cavities of a standard cupcake pan and fill each to about 3/4-full. I like to use a large measuring cup to fill the cupcake liners, but you could also use a medium-sized cookie scoop.
Step 6
Bake the cupcakes for 16-20 minutes, or until the middles are set and a light touch to the top of each cupcake springs back. Place cupcakes on a wire rack to cool.
For the Blackberry Buttercream
Step 1
Begin by making the blackberry paste. Place the blended blackberries in a small saucepan over medium heat.
Step 2
Cook this mixture until it has reduced enough that running a spatula on the bottom of the pan leaves a trail that stays for a second or two and returns slowly. Transfer to a small bowl and set aside to cool completely.
Step 3
Place a medium-sized bowl or the bowl of a stand mixer over a double boiler, add the egg whites and granulated sugar and whisk until the temperature has reached 140°F or until the sugar has completely dissolved in the egg whites.
Step 4
Transfer the bowl to the stand mixer and beat on high until the meringue cools to room temperature.
Step 5
Once the meringue has cooled to room temperature, add in the cream of tartar and then unsalted butter a tablespoon at a time, continually beating on medium-high speed.
Step 6
Once all the butter has been added, beat the buttercream on high until the buttercream is silky smooth.
Step 7
Beat in the blackberry paste 2 tablespoons at a time until the desired flavor is reached
Step 8
Fill a pastry bag with the buttercream fitted with your desired tip and pipe buttercream onto cool cupcakes, garnish with a blackberry.