Blueberries and Cream Cupcakes... thanks Martha!

So far, everything I've made by Martha Stewart has been really yummy and these cupcakes are no exception. The recipe makes 30 regular sized cupcakes... which is a lot. So, I cut the recipe in half and made a few changes (like the amount and type of sugar) to make 14 regular-sized cupcakes. And no, they're not muffins.

Ingredients:

Cupcakes:
3/4 cup AP Flour
3/4 cup Cake Flour (it says sifted, but I was lazy...)
1/2 T Baking Powder
1/4 t Salt
1/2 cup Unsalted Butter, Room temp.
1/2 cup White Sugar (The actual recipe calls for 1 3/4 cup Sugar for 30 cupcakes, in case you want to stick to the original recipe)
1/4 cup Brown Sugar
2 Eggs, Room temp.
1 t Vanilla Extract
1/2 and 1/8 cup of Milk, Room temp.
2 cups Fresh Blueberries, plus more for garnish

Whipped Cream Topping:
1 cup Heavy Cream
1/4 cup Confectioner's Sugar
(This makes a lot of topping. You can halve this and still have plenty) Whip the heavy cream until soft peaks form. Whip in the sugar. (I used a little less than 1/4 cup)

Preheat to 350. Whisk together the dry ingredients (flour, baking powder, salt) Use a mixer to mix the butter and sugar at medium-high speed until pale and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl as needed. Add the vanilla and mix until incorporated.

Add the dry ingredients in three batches, alternating with 2 additions of milk. Fold in the blueberries.

Fill each cupcake liner about 3/4 of the way and bake about 25 minutes, rotating halfway. Remove from oven and decorate with whipped cream and garnish with extra blueberries.

If you don't add the topping, the cupcakes are yummy in the morning as a quick breakfast.