Huckleberry Cupcakes with Sweet Cream

I was flipping through my mom's copy of Martha Stewart Living magazine a few weeks ago and came across this recipe. The July issue had a lot of really good recipes for summertime desserts, I hounded my mom to get me a copy of a couple of the recipes.


The recipe calls for huckleberries, but notes that you can substitute blueberries. I haven't ever seen huckleberries at our grocery stores here, and since blueberries are in season now and the prices are lower, I used them instead.

Without the cream topping, these cupcakes are really like sweet blueberry/vanilla muffins. The whipped cream topping is just subtly sweet and a nice accompaniment to the cupcake. I tend to like things extra sweet, and I was tempted to add a little extra powdered sugar to make it a really sweet cream. I'm glad I didn't though because the whipped topping doesn't overpower or take away from the cake flavors this way.



These cupcakes will keep for a few days in the refrigerator. Since they have the whipped cream topping, they must be refrigerated. I'd let the cupcakes come to room temperature  before eating though, so the cake is softer.

Thanks, mom for getting me a copy of this recipe... even after I forgot it at your house!


Martha Stewart's Huckleberry Cupcakes with Sweet Cream

1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising)
1 tablespoon baking powder
1/2 teaspoon salt
2 sticks (16 tablespoons) unsalted butter, room temperature
1 3/4 cups granulated sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract
1 1/4 cups whole milk, room temperature
2 cups huckleberries, plus more for garnish (substituted blueberries)
2 cups cold heavy cream
3 tablespoons confectioners' sugar, plus more for dusting

Preheat oven to 350 degrees. Line 24 standard muffin tins with paper liners. Sift together flours, baking powder, and salt.

Beat butter and sugar with a mixer on medium speed until pale and fluffy, about 3 minutes. Beat in eggs, one at a time, and vanilla. Reduce speed to low, and add the flour mixture in 3 additions, alternating with the milk, beginning and ending with the flour mixture; beat until combined after each addition. Fold in berries by hand.

Divide batter among cups. Bake until golden brown, around 25 minutes. Let cool.

Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream, garnish with berries and dust with confectioners' sugar.

Comments

[Amber]

These look wonderful! I actually have 4 cups of huckleberries in my freezer now. They grow wild up in Michigan where my husbands grandma lives. :) They are smaller and tarter than blueberries.

[tara bethune-leamen]

i never thought huckleberries were real!

[Priyanka]

Hi there, Jumped on your blog through the foodies blogroll. You have some really nice recipes here. Great going.