Blackberry Cupcakes with Black Dragon Swiss Meringue Buttercream

I feel like Summer is finally here. There still might be a snow or two to come, but, today broke 80 degrees. Its time, I'm ready for Summer.

Recently, I have been reminiscing of a childhood filled with summers picking wild berries in the woods of Michigan. My dad would seek out wild blueberries, raspberries, and of course blackberries. He'd lead us to through the woods and into the glorious patches of berries that which would provide a us with treasure at the end of a woodland adventure.

And with that, I present Blackberry Cupcakes with Black Dragon Swiss Meringue Buttercream. What flavor is black dragon you ask? Its a pairing of blackberry and dragon fruit. A combination I once had in a jam made by a friend. So good. And as frosting, even better!




Very Vanilla Cupcakes
adapted from The Cupcake Project Ultimate Vanilla Cupcake
preheat oven to 400 degrees

1 cup caster sugar
10 ounces cake flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup of unsalted butter, softened
1/3 cup of vegetable oil
2 large eggs, room temperature
2 tsp vanilla bean paste
1 tbsp of pure vanilla extract
1/3 cup of sour cream, full fat
2/3 cup heavy whipping cream

1. In a large mixing bowl, mix together cake flour, baking powder, baking soda, sugar, and salt. 
2. Add butter and mix on medium-low speed for three minutes. You will end up with a very fine crumb texture. 
3. In a small mixing bowl, whisk together eggs, sour cream, oil, cream, and vanillas until smooth. 
4. Slowly add the egg mixture to the flour mixture and mix with a wooden spoon until just combined. Do not over mix. 

Fill cupcake liners just over 1/2 full. Makes about 18 cupcakes. Bake for 12 minutes. Because of the high temperature, they will appear golden brown with specks of vanilla bean. Set aside to cool.

Black Dragon Swiss Meringue Buttercream

8 oz fresh blackberries
4 large egg whites
1 1/4 cups sugar
1 1/2 cups unsalted butter, at room temperature, but cold
1/4 tsp salt
1 tsp vanilla bean paste
2-3 tbsp of Dragon Fruit Vodka

1. Place the blackberries in a food processor and puree until there are no chunks.
2. Combine the egg whites and sugar in a heatproof bowl set over a pot of simmering water. Do not let the bottom of the bowl touch the water. Whisking frequently, until the mixture reaches 150° F.
3. Transfer to stand mixer fitted with the whisk attachment. Beat on medium-high speed until stiff peaks form, mixture is shiny and glossy and the mixture has cooled to room temperature. (The bowl should be cool to the touch.)
4. Reduce the speed to medium and switch to paddle attachment and add the butter, 2 tablespoons at a time, adding more once each addition has been incorporated. *If the frosting looks soupy or curdled, continue to beat on medium-high speed until thick and smooth again, about 3-5 minutes more (or longer – don’t worry, it will come together!) 
5. Poor blackberry puree into strainer over the bowl and blend until smooth. Add some of the chunks if desired.
6. Add salt, vanilla, and vodka. Continue to blend for another 30 seconds.

Pipe onto filled cupcakes. Add sprinkles if desired.