Blueberry Cupcakes

Whenever I'm bored, I tend to gravitate towards a couple of places. Firstly, I end up on my corner of the couch and log onto my computer.  Secondly, I always end up on either pinterest or allrecipes.com looking at all sorts of recipes, especially desserts.  Then one day last week, I see in the corner of my eye the 9 or 10 cookbooks I received as bridal gifts (it was a well known fact that since I grew up and worked in NYC, my cooking skills were just non-existent).  I walked over and saw this Martha Stewart Cupcake book that I had on the bookshelf and started skimming through it, eventually searching for a recipe that had ingredients that I already had in my kitchen.  Lo and behold, I found this Blueberries & Cream cupcake recipe.

The original recipe makes 30 standard cupcakes but I halved everything to make 15. It also calls for a whipped cream topping, but since Matt & I were going to be the only ones eating them, I ditched the whipped cream idea and went for a sugar icing drizzle that wouldn't deflate instead.

For some odd reason, maybe it's my oven or the size of the blueberries, some of the blueberries sank to the bottom of the cupcakes, but we didn't really care because the cupcakes came out so good!  I found a lemon blueberry cupcake recipe online that is pretty much the same as this but adds 2 tablespoons of lemon juice and the zest of 1 lemon into the batter.  I'll throw that in next time! :)

For 15 blueberry cupcakes

3/4c all-purpose flour
3/4c cake flour (non-rising)
1/2tbsp baking powder
1/4tsp salt
1/2c butter (1 stick)
7/8c sugar
2 eggs
1tsp vanilla extract
5/8c milk
1c blueberries

Preheat oven to 350 degrees and line cupcake tins with paper liners.  In medium bowl, whisk together dry ingredients (flours, baking powder, salt).  In a larger separate bowl, cream butter and sugar with an electric mixer on medium speed until pale & fluffy.  Then add each egg separately, and vanilla extract.  Once fully incorporated, add half of the dry ingredients, milk, and second half of the dry ingredients.  When the batter is fully mixed, add blueberries and mix by hand.

With an ice cream scoop, divide the batter between the lined cups.  Bake for 25 minutes or until pale golden color, rotating tin once halfway through. After removing from the oven, let tin cool for 10 minutes and move cupcakes to wire rack to finish cooling.

For Sugar Icing Drizzle
1c confectioner's sugar
1tbsp milk (I added a little more to get a thinner consistency)
1/2tsp vanilla extract

Place all ingredients in a small bowl and mix until a glaze is made.  Drizzle over cupcakes as desired.