Sunday, March 28, 2010

Blueberries & Cream Cupcakes

D-U-K-E! It's Sunday evening of Final Four weekend and it is the first time since 2004 I am going to bed still seeing that lovely shade of Royal Blue when I close my eyes. The Blue Devils are back in the Final Four. In honor of their journey so far in March Madness, I decided to treat myself, my friends, my coworkers, and my family to a little blue-ness with these cute cupcakes.

They were also appropriate for the coming of Spring -- very light and slightly sweet. I even made the whipped cream by actually whipping some cream (gasp!) and was pleasantly surprised with how easy it was and how long the cream kept its whippedness (spellcheck says that isn't a word but I'm going with it). I had this vision of runny, soggy cupcakes after they had been iced for more than 12 hours but they lasted fully iced a complete 24 hours in the fridge. I wouldn't know how long they would have lasted beyond that since they were all consumed by that point. Now, I look ahead to a short week and what I hope is a successful next weekend for my Blue Devils!

Blueberries & Cream Cupcakes
from Martha Stewart's Cupcakes, makes 30 regular sized cupcakes

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising), sifted
1 tablespoon baking powder
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 3/4 cups sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups milk, room temperature
2 cups fresh blueberries, plus more for garnish

Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraped down sides of bowl as needed. Beat in vanilla. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes. Transfer tins to wire racks to cool completely before removing cupcakes. To finish dollop cupcakes with whipped cream, and garnish with berries. Serve immediately or put in refrigerator for 24 hours. If keeping longer, do not ice until right before serving.

Whipped Cream
2 cups heavy cream
1/4 cup confectioners' sugar, sifted

Whisk heavy cream until soft peaks form. Add confectioners' sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, for up to 36 hours. I had to rewhisk mine for a bit to rewhip.

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