Blackberry-Cornmeal Cupcakes

Name: Blackberry-Cornmeal Cupcakes
Yield: makes 16
Ingredients: 1 1/4 cups all-purpose flour; 1/2 cup fine-ground yellow cornmeal; 2 teaspoons baking powder; 1 teaspoon salt; 1 1/4 cups sugar; 1/2 cup buttermilk, room temperature; 2 large eggs, room temperature; 7 tablespoons unsalted butter, melted and cooled; 1 to 2 containers (6 ounces each) fresh blackberries

January 24, 2012

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.

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