Some might call these muffins, but to me, they are cupcakes. They are now, perhaps, my favorite cake ever. The basic cake recipe uses Clotilde Dusoulier of Chocolate & Zucchini's recipe for Yogurt Cake as a base, but is adapted to best fit blackberries. You could also use other summer fruits--diced peaches or nectarines, or raspberries, maybe. The blackberries remain mostly whole and fairly tart, which is a nice contrast to the sweet cake. The top gets light brown and crispy, and is the most delicious part.
Blackberry Cupcakes
about 56-60 blackberries, thawed at least partway if frozen
1/3 cup vegetable oil
1 cup plain nonfat yogurt, NOT vanilla (it will mess with the texture because it has more sugar in it)
1 cup sugar
2 large eggs
zest of 1 lemon
1 2/3 cups all purpose flour
1 1/2 tsp baking powder
1 tsp baking soda
pinch of salt
3 heaping teaspoons cornmeal
Preheat the oven to 350 degrees. In a large bowl, mix the yogurt, sugar, and lemon zest. Add one egg, beat well; add the other egg and beat well again. Add the oil; beat. Add the flour, baking powder, baking soda, salt, and cornmeal; mix just until combined. Do not overmix.
Spoon the batter into your muffin tin, about 2/3 or 3/4 of the way up. Place four blackberries on top of each; they will sink in as they bake. Bake about 35 minutes, until the top and edges are light brown.
You can eat these as-is, or you can top with whipped cream, creme fraiche, sour cream, or yogurt.
Makes 14 cupcakes.
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