Blueberres-and-Cream Cupcakes (page 42)
Source: Martha Stewart's Cupcakes Cookbook
**I did this with a variation: instead of using whipped cream as the topping, I used the same fluffy white frosting recipe from the yellow buttermilk cupcakes and it was SUPREME! Muy bueno.**
- 1 1/2 cups all-purpose flour
- 1 1/2 cups cake flour (not self-rising), sifted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 1 3/4 cups sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1 1/4 cups milk, room temperature
- 2 cups fresh blueberries, plus more for garnish
- **homemade whipped cream (or one batch of fluffy white frosting-recipe on previous post)
Directions:1. Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.
3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.
5. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.
6. Dallop with whipped cream before serving or frost with white frosting and garnish with sugar crystals and extra blueberries.
Straight from the oven
And after :)
You may be thinking.....blueberry CUPCAKES? I definitely only thought that came in muffin-form...but this is not so. Blueberry cupcakes are perfect for when you are in the mood for a fruity dessert or when you are craving a little extra sugar for breakfast, brunch, after lunch, in between meals.....