blueberries and cream

i went home to beaverton for a few days last weekend.  it was so much fun. probably one of my favorite trips there because i feel like there was always something to do.  of course right when i got in we went to the nordstrom sale and my mom bought the nicest jacket ever.  totally an sjp jacket. i CANNOT wait for the fall. THANK YOU MOM!!!  i also got a few necklaces.  i love my juicy locket necklace that my grandma got me.  this weekend i put a picture of emma and ava in it until i find one that i want to keep in there forever.  

i also got my hair done.  LOVE IT!  part of my loves to go blonde. but then once fall hits i go back to brunette.  this time i will keep it for a while. i really like both the cut and color. best part of the cut was the hand massage afterward.  

among all the other things i did while in beaverton, i shared my cupcake making skills. :)

i chose to make blueberry cupcakes because we have blueberries in our garden.  nothing better than fresh berries! :)  these ones were by far the best batter i have ever had!  grandma and i loved it!  sometimes when the batter is that good, the cake doesn't turn out well. but that was not the case this time. 

these cupcakes were bomb!  they came out of the oven looking so good.  i cooked the second batch just a few minutes longer, but i couldn't really taste the difference in the two.  

fresh blueberries. 2 cups go into the batter.  then another cup for decorating the tops.  howard picked lots of them.  plenty for eating while baking too! 

fresh whipped cream tops the cupcakes. i don't do cool whip from the store, so i whipped up my own.  

don't they look delicious!!?!?  they almost look like they are a healthy snack too!  it was hard not to eat all of them!  i am glad there were plenty of people around that wanted to try them.  plus we took them to my friend allison and her family.  kelli got to taste them too!  lucky peeps :) 

overall. these cupcakes were delicious.  i would say the best ones i have made so far, but i LOVE peanut butter more than most things in this world. :)  but they were definitely good enough to share the recipe.  enjoy!  

Makes 30 standard or 60 mini

For the cupcakes

1 1/2 cups all-purpose flour

1 1/2 cups cake flour (not self-rising), sifted

1 tablespoon baking powder

1/2 teaspoon salt

1 cup unsalted butter, room temperature

1 3/4 cups sugar

4 large eggs, room temperature

2 teaspoons pure vanilla extract

1 1/4 cups milk, room temperature

2 cups fresh blueberries, plus more for garnish

Whipped cream

For the whipped cream

2 cups heavy cream

1/4 cup confectioners’ sugar, sifted

Method

Make the cupcakes

1. Preheat oven to 350°F (175°C). Line standard or mini muffin tins with paper liners.

2. Whisk together both flours, baking powder, and salt. With an electric mixer on medium-high speed, cream butter and sugar until pale and fluffy. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Beat in vanilla.

3. Reduce speed to low. Add flour mixture in three batches, alternating with two additions of milk, and beating until combined after each. Fold in blueberries by hand.

4. Divide batter evenly among lined cups, filling each three-quarters full. Bake, rotating tins halfway through, until pale golden, about 25 minutes for standard and 15 for mini.

5. Transfer tins to wire racks to cool completely before removing cupcakes. Cupcakes can be stored up to 3 days at room temperature in airtight containers.

Make the whipped cream

1. Whisk heavy cream until soft peaks form. Add confectioners’ sugar, and whisk until combined. If not using immediately, whipped cream can be refrigerated, covered tightly, up to 3 hours in an airtight container.

2. To finish, dollop cupcakes with whipped cream, and garnish with berries. Serve immediately.