Tuesday, August 4, 2009

Blackberry Cornmeal Cupcakes

Posted by Erin Wilburn / 6 comments » / cake, csa, dessert, Martha Stewart Cupcakes


It’s amazing how time flies isn’t it? It was just over 3 months ago I was “adopted“. I’m so glad I stumbled upon Dine & Dish‘s site in time to sign up for this Adopt A Blogger program. I was lucky enough to get adopted by a sweet & enthusiastic blogger.

I know that just because our 3 months are over, it doesn’t mean it’ll be the end of our communication. I’ve made a friend. Clara helped me learn a lot about blogging, and had the idea for the super fun giveaway. I love giving people gifts, so that’s part of the reason I had so much fun! I was so inspired by our giveaway, I went out and bought the cupcake book for myself!

Here’s a recipe from my copy of the book, using some seasonal blackberries I received in my CSA share. I halved the recipe, and ended up with a nice small batch. I think if I make these again, I’ll opt to make them all as mini-cupcakes. I love they way they look better with just one blackberry right in the center. These were super delicious, and tasted almost like a sweet cornbread. The sugary crust topping I really enjoyed too! These are great alone, or would be good served with a big scoop of vanilla ice cream.

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Blackberry Cornmeal Cupcakes

from Martha Stewart Cupcakes
yields: 16

Ingredients:

1 1/4 c. all-purpose flour
1/2 c. fine- or medium-ground yellow cornmeal
2 tsp. baking powder
1 tsp. salt
1 1/4 c. sugar
1/2 c. buttermilk, room temperature
2 large eggs, room temperature
7 tbsp. unsalted butter, melted and cooled
2 containers (6 oz. each) fresh blackberries

Directions:

Preheat oven to 375 F. Line 18 standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tbsp sugar. Set aside remaining 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 cup batter. Top batter with blackberries (3-4 berries per cup), then sprinkle evenly with the remaining 2 tbsp sugar.

Bake until evenly browned on top, 20-25 minutes.

*Martha's tip says to be sure that your oven temperature is no lower than 375 degrees or your berries will sink. Well... mine did anyway in the regular sized cupcakes, but were fine in the minis.

Posted by Erin Wilburn on August 4, 2009
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