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Blueberries-and-Cream Cupcakes

July 7, 2009 posted by Linda Avery  

Blueberries-and-Cream Cupcakes by Martha Stewart Livingby Martha Stewart Living
from Martha Stewart’s Cupcakes
(Clarkson Potter, 2009)
Makes 30 standard or 60 mini

The summery combination of blueberries and whipped cream tops berry-filled cupcakes. The muffin-like cakes, which can also be served for breakfast or brunch, are delightful as standard or mini-cupcakes.

convert Ingredients
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
1/4 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.

Recipe © 2009 by Martha Stewart Living Omnimedia, Inc. All rights reserved.
© 2009 Leite’s Culinaria, Inc. All rights reserved. Terms of use.
Do not copy content from any page from this site. Plagiarism will be detected by Copyscape. For permission to republish, visit our Terms of Use page.

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    Gingerbread Cupcakes with Cardamom Cream Cheese Frosting
    Orange Cupcakes with Orange Cream Cheese Frosting
    Mocha Cupcakes
    Lemon Tart With Blueberries
    Coconut Snowball Cupcakes

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