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Vanilla Cupcakes with German Buttercream and Raspberry Puree and Pastry Cream filling


 

It has been forever and a day since I have updated this blog. I haven’t forgotten you, dear readers. I have simply been finishing my doctorate, completing my second year of my CVT diploma, teaching at my studio and college, and performing. And running the farm. You know, simple easy things.

 

On a more serious note, this past year, we lost Mowgli and Bodhi. I miss them every day. All the holidays aren’t the same without them. 

 

We welcomed a cat, Gatsby, into the house, and two rabbits, Blackberry and Bluebell.

 

To celebrate Valentine’s, I made these vanilla cupcakes with German buttercream frosting and a raspberry puree and pastry cream filling. I hope you enjoy them, and I hope that you hug all your family members all the tigher.

 

Ingredients:

Raspberry puree:

1 pint raspberries

½ cup sugar

Juice of one lemon

 

Pastry Cream:

5 egg yolks

1/2 white granulated sugar

2 1/4 tablespoons cornstarch

1 1/2 cups whole milk

1 1/2 tablespoons butter

1 teaspoon vanilla extract

 

Cupcakes:

1⅔ cup all-purpose flour

1 cup granulated sugar

¼ teaspoon baking soda

1½ teaspoon baking powder

 ¼ teaspoon kosher salt

¾ cup unsalted butter, melted

2 eggs room temperature

1 tablespoon vanilla extract

½ cup sour cream, room temperature

½ cup whole milk, room temperature

 

German Buttercream:

Half of the pastry cream

2 ½ sticks soft butter 

1 cup powdered sugar

2 1/4 teaspoons vanilla extract

 

Directions:

Make the puree:

In a saucepan over medium heat, add the raspberries, sugar, and lemon juice. Break down the raspberries and allow to simmer until reduced, around ten minutes. Remove from stove and chill until room temperature. Reserve some from decoration.

 

Make the pastry cream:
In a heat-proof bowl, combine the egg yolks and sugar by whisking them immediately to prevent the sugar from drawing out moisture and forming lumps. Mix in the cornstarch until smooth. 

Pour milk into a saucepan on medium heat until bubbles form around the edges, and a gentle steam rises. 
Continuously whisking, gently pour one-third of the warm milk into the egg mixture to temper it. Once incorporated, gradually add the remaining milk. Transfer the combined mixture back into the saucepan.

Over medium-low heat, whisk the mixture vigorously, making sure to reach the corners and bottom of the pan. When the first bubble appears on the surface, cook one minute per cup of milk, whisking continuously.
Remove from heat and whisk in the butter.
Pour the pastry cream through a sieve into shallow tray to remove any lumps. Cover the surface directly with plastic wrap to prevent a skin from forming. Allow to cool to room temperature. Refrigerate to speed up cooling, if desired.

 

Divide equally into two separate amounts- one for the German Buttercream, and one for the filling.

 

For the filling, mix together with the raspberry puree and set aside.

 

Make the cupcakes:

Preheat oven to 350 degrees F. Place cupcake papers in a cupcake pan.

Sift the flour, sugar salt, baking soda and powder into a large bowl, and whisk together.

In another bowl, whisk together the wet ingredients until combined.

Add the wet ingredients to the dry ingredients. Mix until combined.

Distribute the batter evenly into cupcake papers, filling each paper with about 2/3 the way up.

Bake for about 18 minutes or until centers are springy to the touch. Set on a wire rack to cool before filling.

 

Make the Buttercream:
Add the softened butter to the stand mixer bowl. With the whisk attachment, mix on high speed for about 2 minutes, scraping down the sides at least once. After mixing, the butter will be lighter in color and soft. 
Add the powdered sugar, vanilla extract, and a small pinch of salt to the butter and whisk again at high speed for 1-2 minutes.
Ensure the pastry cream is at room temperature. Gradually add it to the whipped butter in two or three additions, whipping for about a minute after each. After all the pastry cream is added, mix for an additional minute on high speed.
‍
Switch over to the paddle attachment and smooth it at the lowest speed for a few minutes. Taste the buttercream and adjust for salt and vanilla.

 

Decorate the cupcakes:

With a long tip in a pastry bag, add the raspberry puree pasty cream and pipe it into the center of each cupcake, about a tablespoon each.

With a star tip in a different pasty bag, pipe the German Buttercream onto each cupcake. Finish with a small collop of the reserved raspberry puree.

 

Enjoy!

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