Blackberry Cornmeal Cupcakes Recipes
BLACKBERRY-CORNMEAL CUPCAKES
Succulent blackberries, picked fresh from a farm or bought at a local market, are baked into golden cornmeal cupcakes for a delicious taste of summer. Serve the cakes warm from the oven or at room temperature, and pair with ice cream, if desired. Oven temperature is crucial here: If it's any cooler than 375 degrees, the berries will sink to the bottom.
Yield makes 16
Number Of Ingredients 9
Steps:
- 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 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.
BLACKBERRY CORNMEAL CAKE
Loved this quick to fix cake. Light and buttery, full of fresh berries, and with a delightful crunch from added sugar on top. Bakes in a cast iron skillet. Can use blueberries as well. From marthastewart.com. I used about 2 cups blackberries.
Provided by LonghornMama
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. In a large bowl, whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tablespoons sugar. In another bowl, whisk together buttermilk, eggs, and 7 T melted butter; pour over flour mixture, stirring just to combine.
- In a 10-inch cast iron skillet, heat remaining 1 tablespoon butter in the oven until melted and skillet is hot, about 5 minutes. Remove from oven; swirl to coat bottom of pan. Pour batter into skillet; scatter blackberries on top, and sprinkle with remaining 1/4 cup sugar.
- Bake until top is evenly browned, 45 to 50 minutes. Let cool slightly, about 30 minutes. Serve warm or at room temperature.
Nutrition Facts : Calories 375.3, Fat 13.5, SaturatedFat 7.8, Cholesterol 77.6, Sodium 520.4, Carbohydrate 60.1, Fiber 3.2, Sugar 37.2, Protein 5.4
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