For her first birthday, I decided very last minute to make Martha Stewart's Blackberry Cornmeal Cupcakes, from a cookbook I received for Christmas: Martha Stewart's Cupcakes. Silly me, I thought the recipe sounded a bit like a muffin recipe, and would be a better option for a baby who doesn't know the difference, but no, they were super sweet and definitely a cupcake, so she had lots of sugar, and enjoyed doing so.
Blackberry Cornmeal Cupcakes
Ingredients
1 1/4 cups all-purose flour
1/2 cup fine-ground yellow cornmeal
2 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, divided
1/2 cup buttermilk, room temperature
2 large eggs, room temperature
7 tablespoons unsalted butter, melted and cooled
1 to 2 containers (6 ounces each) fresh blackberries
Preheat oven to 375°F. Line standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and melted butter; pour over flour mixture, whisking to combine.
Fill each lined cup with a scant 1/4 cup batter. Top batter with blackberries (3 to 4 berries per cup), then sprinkled evenly with remaining 2 tablespoons sugar.
Bake until evenly browned on top, 20 to 25 minutes. Transfer to a wire rack to cool completely before removing cupcakes, otherwise, they stick to the papers and fall apart.
Recipe says it makes 16 cupcakes; I only made 12.
Recipe also points out 375°F is essential for the blackberries to stay on top and not sink to bottom.
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