Orange Cupcakes with Blackberry Buttercream
(4)
"Orange cupcakes with a blackberry Swiss meringue buttercream"
-- @crumbleberrybakery
Recipe

Details

Prep time 2hrs 30mins
Cook time 30mins
Serves or Makes: 24

Recipe

For the Orange Cupcakes

  • 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

  • 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

Method

  • 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.