Wow! I have been away for a while. The past few weeks have been mad crazy and unfortunately Made By Stephie had to be put on the back burner for a while. But - I am sooooo happy to be back to the blogging world! If you are wondering where I have been for the past few weeks head over to my photography blog and check out all of the fun stuff I have been up to Just click right...
HERE!
Now to Matty Monday!!
Matty made these wonderfully delicious cupcakes...
This week, one of my co-workers (shot-out to Chelsea!) was on a blueberry kick,
having purchased a large quantity of in-season blueberries, while she was back
home in Arkansas. So hearing about the berries made crave them somthin’ bad, so
behold this week’s recipe:
This is a great go-to cupcake, perfect amount of light sweetness, almost like a
muffin… This one’s not for the sweet tooth, uses tons of sugar though. The
whipped topping is a perfect addition and super easy!
Till next time!
Matty
Here is the Recipe!
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 unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, room temperature
2 cups fresh blueberries, plus more for garnish
Whipped cream
For the whipped cream
2 cups heavy cream
1/4 cup confectioners’ sugar, sifted
Martha Stewart's Cupcakes by the Editors of Martha Stewart Living
Method
Make the cupcakes
1. Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.
2. 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.
3. 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.
4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.
5. 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.
Make the whipped cream
1. Whisk heavy cream until soft peaks form. Add confectioners’ sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.
2. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.
