I think that tomorrow, the cupcake fairy shall come to visit. I’ve been in the mood to play in the kitchen, but between work, various planned outings (the spa last weekend!), and trying to eat healthier, I haven’t had much of an opportunity. Today, I had the afternoon free, and cupcakes and blogging sounded way more fun than laundry.
This recipe came from a cookbook that I regularly flip through, but have not used nearly enough – Martha Stewart’s Cupcakes. I received the book at my book-themed bridal shower, a compliment to my book-themed wedding (isn’t the library where my reception was held amazing?!). I think the giver of this book warrants a visit from the cupcake fairy, don’t you? And maybe one for the hubby, who surprised me with flowers last night, for no apparent reason. And maybe for a couple coworkers, since it’s been a long week at work. Who would you surprise with a cupcake? And maybe a couple for me (slightly sweet and a but savory, I wonder if I could justify these as breakfast).
Blackberry Cornmeal Cupcakes
Adapted from Martha Stewart’s Cupcakes (p. 103)
Makes 16 Cupcakes
- 1 1/4 . all-purpose flour
- 1/2 c. fine-ground cornmeal
- 2 tsp. baking powder
- 1 tsp. salt
- 1 1/4 c. sugar (1 c. + 2 Tbs. for cupcakes, 2 Tbs. for sprinkling)
- 1/2 c. buttermilk, at room temperature*
- 2 large eggs, at room temperature
- 7 Tbs. unsalted butter
- 2-6 oz. containers of fresh blackberries
* If you don’t have buttermilk, you can make it by combining 1/2 c. milk and 1/2 Tbs. vinegar or lemon juice.
Preheat oven to 375. Line 1-2 muffin tins with paper liners and set aside.
In a medium bowl, melt butter in the microwave (about 30 seconds). Set aside.
In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 c. plus 2 Tbs. of the sugar.
Add the eggs and buttermilk to the cooled butter and whisk to combine. Add to the dry mixture and whisk until just combined.
Portion batter into prepared muffin tins, filling only to the half way point. It won’t look like a lot, but I promise, that’s accurate.
Place 4 blackberries on top of the batter – it’ll look tight but they’ll spread out when cooking – and sprinkle with remaining sugar.
Bake 23-28 minutes (Martha says 20-25), until a toothpick inserted into the center comes out clean (don’t forget to rotate) baking trays halfway through if using more than one). Allow to cool in the pan for a few minutes before moving to a wire rack to cool completely.