Vanilla Cupcakes with Blackberry Curd and Masrhmallow Buttercream

December 24, 2016

156

Sweet and tangy blackberry curd fill delicious vanilla cupcakes topped with light and fluffy marshmallo buttercream.

For Blackberry Curd:
12 ounces frozen blackberries, thawed
1 cup sugar
2 tablespoons cornstarch
2 whole egg yolks, lightly beaten

For Cupcakes:
3/4 cup all-purpose flour
3/4 cup whole wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sugar
1/2 cup fat free yogurt
1/2 cup skim milk
1 teaspoon vanilla extract
1/4 cup egg substitute
1 teaspoon vinegar
2 large egg whites

For Buttercream:
1/4 cup butter, softened
7 ounces marshmallow fluff
1 1/4 cup powdered sugar
1 teaspoon vanilla extract
1 tablespoon fat free milk

For Curd: Combine blackberries and sugar in a small saucepan over medium heat. Bring to a boil and simmer, stirring occasionally, until the berries have burst and the sugar is dissolved. Strain through a...
See the full directions on my site

Nutritions

Calories
379

Sodium
205mg
8% DV

Fat
7g
11% DV

Protein
14g
28% DV

Carbs
69g
23% DV

Fiber
2g
8% DV

Snack Baked