Blueberries-and-Cream Cupcakes

I give Martha's Blueberries-and-Cream Cupcakes --

Taste 3.5 stars
Appearance 3.5 stars
Accurate Recipe 5 stars
Difficulty Easy
Would I make it again Yes

I liked this easy recipe-- the cake flour gave this cupcake a little bit more of a cupcake taste instead of a muffin taste. You really could use this recipe for breakfast, brunch or dessert! My kid's just ate 'em up. I always like making something a little different. These are NOT a pretty cupcake when they are fresh out of the oven-- pile on some whipped topping and fresh blueberries and you can make anything pretty.

For the cupcakes:

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 Whipped cream

For the whipped cream:

2 cups heavy cream

1/2 cup confectioners’ sugar, sifted

Method: Make the cupcakes Martha Stewart's Cupcakes by the Editors of Martha Stewart Living1. 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.

Make the whipped cream: 1. Whisk heavy cream until soft peaks form. Add confectioners’ sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.

2. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.


1 comment:

  1. Oh how I LOVE that you pile the whipped cream on the cupcakes. Pretty AND functional!