Blackberry Cornmeal Cupcakes
Posted: April 16, 2012 Filed under: Cupcakes | Tags: a Martha Stewart recipe, blackberries, cornmeal, cupcake, fruit, unfrosted 1 Comment »
Ingredients:
1 1/4 c. flour
1/2 c. fine-ground yellow cornmeal
2 tsp. baking powder
1 tsp. salt
1 1/4 c. sugar
1/2 c. buttermilk, at room temperature
2 eggs, at room temperature
7 tbsp. unsalted butter, melted and cooled
About 12 oz. blackberries
Preheat oven to 375°F. Line 16 standard muffin cups with paper liners.
Whisk together flour, cornmeal, baking powder, salt, and 1 c. + 2 tbsp. sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
Fill each lined cup with a scant 1/4 c. of batter. Top with blackberries (~3 to 4 per cup), then sprinkle evenly with remaining 2 tbsp. sugar.
Bake 20-25 minutes, or until tops are evenly browned. Transfer pans to a wire rack to cool completely before removing cupcakes. Keep up to 2 days at room temperature in airtight containers.
White Chocolate Cupcakes
Posted: March 31, 2010 Filed under: Cupcakes | Tags: a Christabel Martin recipe, cupcake, unfrosted, white chocolate Leave a comment »
Ingredients:
1/2 c. unsalted butter, softened
3/4 c. superfine sugar
2 eggs
1 tsp. vanilla
2 c. self-rising flour, sifted
1/2 c. buttermilk
1 1/4 c. white chocolate chips
Preheat oven to 325 degrees. Line 12 standard muffin cups with paper liners. Beat the butter and sugar in a large bowl until pale and creamy. Gradually add the eggs, one at a time, beating well after each addition. Add the vanilla and beat until combined. Fold in the flour alternately with the buttermilk, then fold in the chocolate chips.
Divide batter evenly among the 12 lined muffin cups; the batter is rather thick, and fills each up pretty much to the top. Bake for 20-25 minutes, or until a cake tester comes out clean when inserted in the center of a cake. Leave the cakes to cool in the tin for 5 minutes, then move to a cooling rack to cool completely.
