Directions

• Prepare the compote
• In a medium saucepan combine blackberries and sugar over medo=iuym heat. IOn a separate small bowl, stir together the water and cornstarch – or Clear Jel if using – until smooth and then add to the saucepan. Cool the berries for 5 to 10 minutes, mashing down as they soften. When the berries have broken down and the mixture is thick, remove from the heat and set aside to cool.
• For the cupcakes
• Preheat the oven to 350 degrees Fahrenheit. Line two cupcake pans with a total of 14 cupcake liners and set aside.
• In a medium bowl whisk together the egg whites, vanilla and almond extracts, 120 g of milk (1/2 cup) and the glycerin.
• In a bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, salt and sugar. Add the softened butter and the remaining milk, 60 g (1/4 cup) and milk until moistened. Scrape down the sides and bottom of the bowl.
• With the mixer on medium low, slowly stream in the egg white mixture in three batches. Ensure that everything is incorporated before adding the next batch. Beat well until smooth.
• Distribute the batter into the prepared cupcake pans, filling each almost to the top.
• Bake for 22 to 25 minutes, until they spring back when touched. Remove from the oven and place on a cool rack to cool before removing from the pans.
• For the white chocolate frosting
• Melt the white chocolate in a microwave safe bowl, at 20 second increments. Set aside.
• In a bowl of a stand mixer fitted with a whisk attachment, beat the softened butter until pale in color and fluffy. Add 2 cups (240 g) of confectioners’ sugar, vanilla extract, and salt. Mix together on low. Pour in the melted white chocolate and continue to mix until smooth. You may need to add a splash of milk, or a bit more confectioners’ sugar to reach the desired consistency.
• To assemble the cupcakes
• Use a small knife or a cupcake corer to cut a 1 inch diameter circle out the top of each cupcake. Cut the bottom of the cylinder you took out, but reserve the top since it will go back on the cupcake. Fill the center of the cupcake with about a tablespoon of blackberry compote, and cover it with the top you cut out, without pushing the compote out.
• Place a tip – star or round – into a piping bag and spoon the frosting into the bag. Pipe the frosting on the cupcake and if you’d like place a blackberry on top.