PIES AND TACOS
Prep Time: 1 hour
all-purpose flour baking powder baking soda sea salt unsalted butter vegetable oil granulated sugar eggs vanilla extract milk blueberries lemon juice sugar blueberry curd
Cook Time: 20 Min
Ingredients
The Blueberry Curd will be the filling of the cupcakes, and also used in the frosting. First make the blueberry juice: cook the blueberries and lemon juice over medium-heat, then strain the blueberries.
Beat the butter and sugar together. Add the blueberry juice and mix. This will both prevent the curd from tasting eggy, or being lumpy once we cook it. Cook the mixture and stir it nonstop, remove it to a bowl and cover it with plastic wrap.
We are making a simple vanilla cake batter, and then adding blueberries before we bake. Beat the butter, oil, and sugar together. Add the eggs, vanilla, and mix. Then, add the milk and flour mixture, alternating. The batter will be smooth.
Now, mix the blueberries with a tiny bit of flour, just to coat them. Fill each cupcake baking liner up to half of it. Top with the blueberries. Swirl it gently.
Once the cupcakes have baked and have cooled down, you can make the Swiss Meringue Buttercream.
Bring water to a boil, and place the egg whites and sugar in a bowl. Form a double boiler. Whisk until they become a syrup. Remove from the boiler and whisk until stiff peaks form. Add the butter, while whisking. Whip until all the butter is incorporated, and the frosting is thick and smooth. Add the blueberry curd and mix.
Pipe the Blueberry Curd inside of each cupcake. Top the cupcakes with the frosting, and top the cupcakes with berries if you wish.