Blackberry Cornmeal Cupcakes

 

Blackberry Cornmeal Cupcakes

Once again I was traveling this week! These cupcakes are actually an old favorite, and can be made in a single bowl, which makes them ideal for an on-the-road recipe. Since I didn't want to bring my baking tins with me, I decided to use my silicon cups. This is definitely the best experience I've had baking with them; incidentally, it's also the one where I took the time to butter and flour them. Make a huge difference. I should have known.

This recipe is also great with blueberries or other fresh berries.

Cupcakes:

1 1/4 cup flour

1/2 cup cornmeal

2 tsp baking powder

1 1/4 cup sugar

1/2 cup buttermilk

2 eggs

7 tbsp (nearly one stick) of butter, melted and cooled

At least 1 cup of fresh or canned blackberries

Preheat oven to 375 F.

Whisk together buttermilk, eggs, and butter; be sure the butter is cool enough not to cook the eggs, and that the buttermilk is room temperature enough not to curdle the butter.

Sift flour, cornmeal, baking powder and sugar into the butter mixture. Whisk until combined. Mix in 1 cup berries.

Pour batter into baking tins or silicone molds. These cupcakes don't rise much, so you can fill them about as full as you like. Place several berries on top of each portion of batter.

Bake for 12 minutes, turn, bake 12 minutes (10 each if using silicone molds, which are smaller).

Let cool.

Makes 15.

These cupcakes can be eaten as snacks or crumbled over ice cream; they're good warm or cold. The perfect on-the-go cupcake!

Adapted from Martha Stewart's Cupcakes.

Black Raspberry Shortcakes

Black Raspberry Shortcakes

These super delicious cupcakes are also very low on sugar, if you're cooking for someone who is trying to avoid refined sugars. I used black raspberries because I want to take advantage of the season, but obviously any other fresh seasonal fruit would be great.

Cupcakes:

3 cups flour

1/2 cup sugar

2 tbsp baking powder

1/2 cup (1 stick) cold butter

1/4 cup whipping cream

1 tbsp almond extract

2 eggs, lightly beaten

Preheat oven to 425 F.

In a large bowl, mix flour, sugar, and baking powder. Cut in the butter. You can do this either with a pastry cutter or your hands, mushing it together until it forms coarse crumbs. If you have ever made pie dough, this is the same idea.

Stir in whipping cream, almond extract, and eggs, using a fork or bread hook, until dough forms.

Roll medium-sized balls of dough and place into the bottom of lined cupcake tins. They should fit evenly into the tins.

Bake for 8 minutes, turn, bake for 7 minutes. Let cool.

Makes 22.

Black Raspberry Whipped Cream:

1 1/2 cups fresh black raspberries

1/4 cup sugar

1 cup whipping cream

Wash black raspberries and mix with sugar. Let sit for at least 15 minutes.

Whip the cream until it gains body and forms stiff peaks. Be careful not to whip for too long or you will get butter!

Drain the raspberries of any residual liquid, then stir into the whipped cream.

To finish:

3/4 cup fresh black raspberries

Remove the shortcakes from their wrappers and slice them in half using a serrated knife. Top each bottom half generously with the whipped cream, then replace the top. Add fresh black raspberries to garnish.

Adapted from Betty Crocker.