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.–Martha Stewart Living
LC Playing Grown-Up Note
Swoops and swirls of ethereally airy sweetened whipped cream usurp the role of cloying frosting in these contemporary cupcakes, lending the playful sweet a more adult-like air. Sort of. Maybe. In a playing grown-ups sorta way.
Blueberries and Cream Cupcake
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
Directions
- Make the cupcakes
- 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.
- Make the whipped cream
- 6. 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.
- 7. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.
Blueberries and Cream Cupcake Recipe © 2009 Martha Stewart Living. Photo © 2009 Con Poulos. All rights reserved.
