When I first saw this recipe in Martha Stewart’s Cupcakes book, I was thinking that no buttermilk/yoghurt/oil, it must be quite dry and I wasn’t that keen to bake it. But I have cake flour that need to be used by next month, so rather than wasting it, why not! Wow, I was so wrong! This cupcake is delicious, light, fluffy and the additional bonus….not sweet at all! Imagine using this recipe with all kinds of fruits that are in season, this is definitely a recipe to save.
Martha Stewart's Blueberries Cupcake
The book has suggested topping with whipped cream: Whisk 1 cup of heavy cream until soft peaks form. Add 1/8 cup of icing sugar and whisk until well combined. Whipped cream can be refrigerated, covered tightly, for up to three hours in an airtight container.
Storage: stored up to three days at room temperature in airtight containers.
- 1/2 cup all-purpose flour
- 1/2 cup cake flour
- 1 tsp baking powder
- 1/4 tsp salt
- 75g unsalted butter, room temperature
- 1/2 cup sugar
- 1 65g egg
- 3/4 tsp pure vanilla extract
- 100 ml milk, room temperature
- 100 g fresh blueberries
- Preheat oven to 175C. Line muffin tin with paper liners.
- In a mixing bowl, whisk the plain flour, cake flour, baking powder and salt.
- Using a electric hand-mixer, cream the butter and sugar until pale and fluffy. Add the egg and beat until it is incorporated. Add in the vanilla extract and mix well.
- Add half the flour mixture into the wet ingredients followed by half the milk, beat until combined. Add in the rest of the mixture followed by the remaining half of the milk. Fold in the blueberries and mix well.
- Spoon the batter into the paper liners three-quarter full. Bake for 25 minutes or until pale golden, turn the tin halfway through. Transfer the muffin tin to the wire racks to cool completely before removing cupcakes.