Blackberry Buttermilk Cupcakes
- 1 1/2 sticks unsalted butter, room temp
- 2 1/3 cups cake flour
- 2 1/2 cups (10oz) fresh blackberries
- 1/4 cups plus 1 1/3 cups sugar
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp baking soda
- 3 large eggs, room temp
- 2 tsp vanilla extract
- 1 1/2 tsp finely grated orange zest
- 1 cup well shaken buttermilk
Adapted from doyouknowthemuffinpan.com
1. Position two racks as close to the center as you can. If you find it difficult to do, or you'd rather work one tray at a time, position the rack smack dab in the middle. Preheat to 350*.
2. Place liners in 20 cups. Arrange 2 or 3 berries at the bottom of each. Here's where it gets tricky. You can either distribute all the berries into the 20 cups and if you have too many, just eat them. Or make some without berries. It just depends on how many berries and how much batter you have. Sprinkle the berries the 1/4 cup of sugar. Don't skip this part! The berries will be bitter without it.
3. Moving on, place the cake flour, baking powder, baking soda, and salt into a large bowl and mix with a whisk. For me, it takes the place of the sifting. I'm lazy. Next, beat the butter and the remaining 1 1/3 cups of sugar in a large bowl (or in the mixer) on medium-high speed, occasionally scarping down the bowl until pale and fluffy, about 2 mins. Add the eggs in one at a time, beating well after each one. Add vanilla and zest. Reduce speed to low and beat in the flour mixture in 3 additions, alternating with buttermilk in two additions. Begin and end with the flour mixture, beating just until incorporated. Divide batter up among the cups.
4. Bake until cupcakes are golden brown and a tester comes out clean, about 40 mins for me. Keep an eye on yours. Let them cool for 15 mins.
5. Toppings: You can go traditional and use powdered sugar. A homemade light whipped cream or a simple icing: 2 cups powdered sugar, 4 tablespoons butter, 2-4 tbsp milk, and dash of vanilla.