Blackberry Cupcake Recipe


  • ½ teaspoon pandan paste
  • 1 (7-ounce) package marzipan (store-bought)
  • 3 tablespoons powdered sugar
  • ¾ cup heavy cream, cold
  • 12 ounces fresh blackberries
  • ½ cup lemon curd (click on the link for the recipe)
  • 2-½ tablespoons unsalted butter, softened to room temperature
  • + 8 more ingredients
    • ¼ cup whole milk, at room temperature
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • 1-¼ cups all-purpose flour
    • 1 tablespoon brown sugar
    • ¾ cup granulated sugar
    • 1 teaspoon pure vanilla extract
    • 6 eggs

For the cupcake batter: Preheat the oven to 375°F. Separate the eggs. In a mixing bowl, beat the egg yolks with granulated sugar until you get a pale yellow foam; the texture of the egg yolk will be thicker. Add the vanilla extract. In a separate bowl, combine the flour and baking powder. Sift th...

View full recipe at SpringPad


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