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Blackberry Cornmeal Cupcakes

Tabitha Helms

My brother and his (then) fiancé got me a couple fabulous books for a college graduation gift. One of them was Martha Stewart’s cupcake book. The recipes all sound so amazing! I just want to have a cupcake party and make a million different kinds. My first try was these blackberry cornmeal cupcakes. We had some blackberries in the fridge and cornmeal made it sound a little more healthier….so like a muffin, right? What is the difference between a muffin and a cupcake anyway? But these cupcakes were delicious. Just the perfect amount of sweetness. Not overdone like most frosting coated cakes. Ingredients: 3/4 c. flour 1/4 c. yellow cornmeal 1 tsp. baking powder 1/2 tsp. salt 3/4 c. sugar 1/4 c. buttermilk (or 1/4 c. milk w/ 1/4 T. white vinegar or lemon juice, let stand 5 min.) 1 eggs 3-1/2 T. butter, melted and cooled 16 blackberries

Directions: Preheat oven 375 degrees F. Line muffin pans with paper liners. Whisk together flour, cornmeal, baking powder, salt, and 1/2 c. plus 1 T. sugar. In another bowl, whisk together buttermilk, eggs, and melted butter. Pour over flour mixture. Whisk to combine. Don’t over mix. Fill each lined cup with 1/4 c. batter. Top batter with 2 blackberries in each cup. Sprinkle evenly with remaining 1 T. sugar. Bake, rotating tins halfway through for 20-25 minutes or until browned on top. Transfer to 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 temp in an airtight container. Makes 8 cupcakes