Name: Huckleberry Cupcakes with Sweet Cream
Yield: Makes 24
Ingredients: 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; 2 cups cold heavy cream; 3 tablespoons confectioners' sugar, plus more for dusting

Step 1
Preheat oven to 350 degrees. Line 2 standard muffin tins with paper liners. Sift together flours, baking powder, and salt.

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Step 2
Beat butter and granulated 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 huckleberries by hand.
Step 3
Divide batter among cups. Bake, rotating halfway through, until golden brown, about 25 minutes. Let cool.
Step 4
Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream, garnish with berries, and dust with confectioners' sugar.

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Huckleberry Cupcakes with Sweet Cream

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