Blackberry and Pink Velvet Cupcakes, Creation #5

I have always loved red velvet cupcake, and while I was watching Cupcake Wars, someone made Blue Velvet, and I think that is awesome! I did not make blue velvet this time, I did make pink velvet, it was a color scheme thing! The red velvet cake recipe is not one I would use for a traditional red velvet cake, but all the components of this cupcake work really well together.

Any Color Velvet Cupcakes:


  • 1 1/2 cups vegetable oil
  • 1 cup buttermilk
  • 2 eggs
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups sugar
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 tablespoons Dutch-processed cocoa powder
  • 1 tablespoon of pink food color or few drops of red food color


  1. Pre-heat the oven to 325 degrees F. Line a cupcake pan with 24 cupcake liners.
  2. Place the oil, buttermilk, eggs, vinegar, vanilla, and sugar in the bowl of an electric stand mixer and beat with the paddle attachment until thoroughly mixed.
  3. Sift the flour, baking soda, salt, and cocoa powder together and slowly add to the mixer on low speed. Scrape down the bowl thoroughly, as needed.
  4. Add the food coloring in a steady stream until desired shade is achieved; it should appear light pink. Beat for another 3 minutes. Scrape the bowl one last time and mix for 30 seconds by hand.
  5. With ice cream scooper, fill the cupcake liners two-thirds full with batter and bake until they form a semi-hard crust on top, about 25 minutes. Immediately remove the cupcakes from their pan and place on a cooling rack.

Blackberry Curd:


  • 2 quarts fresh blackberries
  • 1/2 cup water
  • 4 tablespoons all-purpose flour
  • 1 cup sugar
  • 3 eggs
  • 2 egg yolks
  • 4 tablespoons unsalted butter


  1. Bring the blackberries and water to a boil in a medium-size saucepan. Turn down the heat to low and simmer until the blackberries are soft and separate easily, about 5 minutes.
  2. Transfer the mixture to a sieve and pass through using a spoon to help mash the blackberries. Discard the pulp and reserve the juice.
  3. Place the flour and sugar in a clean saucepan and slowly pour in the blackberry juice, reserving 2 tablespoons. Whisk constantly. When thoroughly combined, add the whole eggs and egg yolks, whisking and cooking until the mixture thickens.
  4. When the curd has formed, after about 7 minutes, remove from the heat and stir in the butter. Cover tightly and place in the refrigerator until fully chilled.

Blackberry Citrus Cream Cheese Frosting:

  • 1 pound cream cheese
  • 6 tablespoons unsalted butter
  • 2 tablespoons reserved blackberry juice, from curd filling
  • 1 lemon, zested and juiced
  • 1/2 orange, zested and juiced
  • 5 cups confectioners’ sugar, sifted
  • 24 whole fresh blackberries, for garnish


  1. Beat the cream cheese and butter together in the bowl of an electric stand mixer until pale and creamy (about 3 minutes).
  2. Add the blackberry juice, orange and lemon juice and lemon and orange zests, continue to beat until the color is even.
  3. Reduce the speed to low and slowly begin adding the confectioners’ sugar. Keep adding until the frosting has a medium-stiff consistency.
  4. Beat on high speed for a further 2 minutes, scraping down the bowl as needed.

Assemble the cupcakes:

  1. Remove the center of each cupcake using anything with a 1 inch diameter, I use a thermometer cover, thrifty I know, but you can use an apple corer.
  2. Fill the center with the blackberry curd until it is level with the top of the cake.
  3. Pipe the frosting on top using a desired pastry tip.
  4. Garnish with a whole fresh blackberry, if desired.



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