Name: blueberry apple cupcakes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 1 1/2 c. flour (2 tbsp. removed); 2 tbsp. cornstarch; 1 1/2 tsp. baking powder; pinch of salt; 1 stick of unsalted butter (8 tbsp.) softened; 3/4 c. sugar; 2 eggs; 1/2 tsp. vanilla; 3/4 c. buttermilk; 1 c. blueberries (fresh or frozen); 2 small red apples (unpeeled), thinly sliced; 2 tbsp. sanding sugar

Ingredients

Dry ingredients

1 1/2 c. flour (2 tbsp. removed)
2 tbsp. cornstarch
1 1/2 tsp. baking powder
pinch of salt

Wet ingredients

1 stick of unsalted butter (8 tbsp.) softened
3/4 c. sugar
2 eggs
1/2 tsp. vanilla
3/4 c. buttermilk

Toppings

1 c. blueberries (fresh or frozen)
2 small red apples (unpeeled), thinly sliced
2 tbsp. sanding sugar

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Instructions

Preheat your oven to 350 F. Line a muffin tin with baking cups.
Measure out 1 1/2 c. of flour, making sure to remove 2 tablespoons.
In a large bowl combine all of the dry ingredients. Sift no less than 3 times, 5 times for best results! Set aside.
In an electric stand mixer, add the softened butter and sugar. Cream together until light and fluffy, about 1-2 minutes. Scrape down the sides of the bowl.
Add the eggs, 1 at a time and beat until well incorporated.
Add the vanilla.
Working in batches, and the buttermilk and dry ingredients. Mix until incorporated.
Fill each baking cup about 2/3 full. Top with blueberries and about 3 apple slices, tucking them gently into the batter.
Sprinkle with sanding sugar.
Bake in the center of the oven for about 25- 30 minutes or until a toothpick comes out clean when inserted.
Transfer to a wire rack to cool.

Notes

* To turn this recipe into a cake, lightly grease a 9 inch spring form pan. Bake for about 45-55 minutes or until a toothpick comes out clean when inserted. Cool on a wire rack before serving.