Recipe: Blueberries and Cream Cupcakes (makes 30 standard or 60 mini cupcakes)

BLUEBERRIES AND CREAM CUPCAKES

FOR THE CUPCAKES:
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
1 1/4 cups milk, room temperature
2 cups fresh blueberries, plus more for garnish
FOR THE WHIPPED CREAM:
2 cups heavy (whipping) cream
1/4 cup powdered sugar, sifted

Heat the oven to 350 degrees F. Line standard or mini muffin tins with paper liners.

In a medium bowl, whisk together both flours, the baking powder and salt.

In a large bowl, use an electric mixer on medium-high to cream the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating until each is incorporated, scraping down the sides of the bowl as needed. Beat in the vanilla.

Reduce mixer speed to low. Add the flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in the blueberries by hand. Divide the batter evenly among the lined cups, filling each three-quarters full.

Bake, rotating the pans halfway through, until pale golden, about 25 minutes for standard and 15 minutes for mini. Transfer the pans to wire racks to cool completely before removing the cupcakes.

Cupcakes can be stored up to 3 days at room temperature in airtight containers.

WHEN READY TO SERVE:

TO MAKE THE WHIPPED CREAM:
In a large bowl whisk the heavy cream until soft peaks form. Add the powdered sugar, then whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, for up to 3 hours.

To finish, dollop cupcakes with whipped cream and garnish with berries. Serve immediately.

Makes 30 standard or 60 mini cupcakes
Source: Martha Stewart's Cupcakes by Martha Stewart Living