Prep 1 hr
Cook 18 mins
From the blog Raspberry Eggplant
- 1⁄4 cup hazelnuts
- 1 tablespoon sugar
- 3⁄4 cup all-purpose flour
- 1 teaspoon baking powder
- 1⁄8 teaspoon salt
- 1⁄4 cup low-fat yogurt
- 1⁄4 cup milk
- 1⁄2 teaspoon vanilla
- 3 tablespoons butter, room temperature
- 1⁄2 cup packed light brown sugar
- 1 egg, room temperature
Blackberry Swiss Meringue Buttercream Ingredients
- 4 ounces fresh blackberries
- 1 tablespoon sugar (Alternately, 2 tablespoons blackberry jam in place of the blackberries and sugar)
- 2 egg whites
- 1⁄4 cup plus 2 tablespoons sugar
- 1⁄2 cup unsalted butter, cut into small pieces and at room temperature
- Heat an oven to 350°F Line 8 wells of a muffin pan with cupcake papers.
- Put the hazelnuts and sugar into the bowl of a mini chopper and pulse until the nuts are ground – you want some texture so do not grind them too finely. Evenly distribute the ground nuts between the lined wells of the pan and set the pan aside.
- In a small bowl, sift together the flour, baking powder, and salt. Set aside. In another bowl, whisk together the yogurt, milk, and vanilla. Set aside.
- In the bowl of a mixer fitted with the paddle attachment, cream the butter and light brown sugar on medium speed until light and fluffy, 2-3 minutes. Scrape down the sides of the bowl, add the egg, and mix until combined.
- Add half of the flour mixture, all of the yogurt mixture, and then the remaining flour, mixing on medium speed after each addition until just combined.
- Distribute the batter between the cups. Bake until lightly golden around the edges and a toothpick comes out clean, 16-18 minutes.
- Slice 4 berries in half lengthwise and set them aside.
- Puree the remaining berries along with the sugar. Strain the blackberry puree through a fine-mesh sieve into a small saucepan. Gently simmer the puree over medium-low heat until it is thick and reduced to about 2 tablespoons; this will take 10-12 minutes. Remove the saucepan from the heat and set it aside to cool.
- Put the sugar and egg whites in the bowl of a standing mixer. Bring 2 inches of water to a simmer in a medium saucepan and set the mixer bowl on top of the pan. Whisk the egg white mixture until it is 130 F – the mixture will turn thick and white, and this should take about 3 minutes.
- Transfer the bowl to a standing mixer fitted with a whisk attachment. Whip the egg white mixture on high speed until it is cool, thick, and glossy, about 7 minutes. Reduce the speed to medium-high and add the butter a few pieces at a time, making sure they are fully incorporated before the next addition. After all the butter has been added, continue beating the frosting until it comes together – this will take a minute or two.
- Add the reduced blackberry puree (or jam) and mix to combine.
- Frost the cupcakes and top each with a berry half.