Blueberry Cupcakes for Ali

(from Martha Stewart's "Cupcakes")

Hmmm, Blueberries for Sal...My best friend Ali, whom I've known since 6th grade, came to visit with her fantastic fiance, Patrick this weekend. It just so happened to be Ali's birthday, so we celebrated with these delicious cupcakes. They're definitely the easiest cupcakes I've made yet; I will say that they turned out a little messier than Martha's looked (probably because of the liquid released by the blueberries), but hey - they tasted great. The topping is a simple whipped cream, with a little sugar added.

So, for 30 cupcakes:

BATTER
1 1/2 cups all-purpose flour
1 1/2 cups cake flour (not self-rising)
1 tbsp baking powder
1/2 tsp salt
1 cup (2 sticks) unsalted butter, room temp
1 3/4 cups sugar
4 large eggs
2 tsp pure vanilla extract
1 1/4 cups milk, room temp
1 1/2 cups fresh blueberries, plus more for garnish

Preheat overn to 350. Line muffin tins with paper liners.

Mix together flours, baking powder, and salt. In a separate bowl, combine the butter and sugar with a handheld mixer on medium-high until pale and fluffy. Beat in the eggs one at a time, then beat in the vanilla.

Reduce the speed to low and add the flour mixture in three batches, alternating with two additions of milk. Mix in blueberries by hand.

Divide the batter evenly in the tins, filling each cup 3/4 full. Bake, rotating halfway through, for about 25 minutes. Allow them to cool, then top (see below).

TOPPING
2 cups heavy cream
1/4 cup confectioner's sugar

Whip with a handheld mixer until thick. Dollop onto cupcakes once they've cooled, then top with more blueberries.