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flour fine-ground yellow cornmeal baking powder salt sugar buttermilk eggs unsalted butter containers
Viewed: 43 - Published at: 7 years agoIngredients
- 1 1/4 cups all-purpose flour
- 1/2 cup fine-ground yellow cornmeal
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 1/4 cups sugar
- 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
Method
- Preheat oven to 375F.
- 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 sprinkle evenly with remaining 2 tablespoons sugar.
- Bake, rotating tins halfway through, until evenly browned on top, 20 to 25 minutes.
- Transfer to a wire rack to cool completely before removing cupcakes.
- Cupcakes are best eaten the day they are baked, but will keep up to 2 days at room temperature in airtight containers.
