Recipe excerpted from:Martha Stewart's Cupcakes by the Editors of Martha Stewart Living; photos by Con Poulos and others 2009 Clarkson Potter.
|1 1/2 cups all purpose flour||4 large eggs, room temperature|
|1 1/2 cups cake flour (not self rising), sifted||2 teaspoons pure vanilla extract|
|1 Tablespoon baking powder||1 1/4 cups milk, room temperature|
|1/2 teaspoon salt||2 cups fresh blueberries, plus more for garnish|
|1 cup (2 sticks) unsalted butter, room temperature||whipped cream (see link below for recipe)|
|1 3/4 cups sugar|
Preheat oven to 350 degrees F. Line standard or mini muffin tins with paper liners. 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.
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.
Divide batter evenly among lined cups, filling each 3/4 full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini. 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.
To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.
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