Vanilla Cupcakes with Blackberry Curd and Masrhmallow Buttercream

165

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