recipes:dessert:cakes:blueberry_upside_down_cupcakes
Ingredients
- 6 tbsp sugar
- 3/4-1 cup fresh blueberries
- 1 cup all purpose flour
- 1/2 cup brown sugar
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp ground nutmeg
- 2/3 cup buttermilk
- 1/4 cup butter, melted and cooled
- 1 large egg
- 1 tsp vanilla extract
Method
- Preheat oven to 350F. Grease, with butter or oil, 6 muffin cups (6 from a 12-cup pan).
- Place 1 tbsp sugar in each greased cup. Add about 2 tbsp blueberries to each cup, making sure that the bottom of each cup is well covered with berries.
- In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, salt and nutmeg.
- In a small bowl, whisk together buttermilk, melted butter, egg and vanilla. Pour into dry ingredients and whisk until everything is well-combined and no streaks of flour remain. Divide batter evenly into prepared muffin cups, filling each to the top.
- Tap pan firmly on the counter several times to knock out some of the air bubbles and ensure that the batter gets down between the blueberries.
- Bake for about 15 minutes, until a toothpick inserted into the center comes out clean or with only a few crumbs attached.
- Cool cakes in pan for 5 minutes, then run a knife around the sides of the cakes and turn them out onto a wire rack to cool before serving.
Makes 6 cakes.
recipes/dessert/cakes/blueberry_upside_down_cupcakes.txt · Last modified: 2017/12/19 19:42 by admin