Blackberry Cornmeal Cupcakes
from Martha Stewart Cupcakes
makes 16 cupcakes
1 1/4 c. all-purpose flour
1/2 c. fine- or medium-ground yellow cornmeal
2 tsp. baking powder
1 tsp. salt
1 1/4 c. sugar
1/2 c. buttermilk, room temperature
2 large eggs, room temperature
7 tbsp. unsalted butter, melted and cooled
2 containers (6 oz. each) fresh blackberries
(1) Preheat oven to 375 F. Line 18 standard muffin tins with paper liners. Whisk together flour, cornmeal, baking powder, salt, and 1 cup plus 2 tbsp sugar. Set aside remaining sugar. In another bowl, whisk together buttermilk, eggs, and melted butter. Pour over flour mixture, whisking to combine.
(2) Fill each lined cup with a scant 1/4 cup batter. Top batter with blackberries (3-4 berries per cup), then sprinkle evenly with the remaining 2 tbsp sugar.
(3) Bake until evenly browned on top, 20-25 minutes.
Martha said to make sure oven is set at 375F before baking the cupcakes, or else the berries will sink. Perhaps I wasn’t closely watching the oven, that Bones episode where Bones and Booth were trapped in the elevator was on Fox. The berries did sink. But nevertheless, the cupcakes were good!!! I finished two even before they cooled.