These were inspired by a winning recipe on Food52, Salvadoran Breakfast Cakes. The original recipe was tested a while ago and I found it very greasy. I played with the ingredients and found a good combination that is springy, moist, and now has blueberries added. I love blueberries so it was inevitable they would make an appearance in these otherwise plain cupcakes.
- 1 1/4 cups rice flour (white or brown)
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup salted butter, at room temperature
- 1 cup sugar
- 3 large eggs
- 1/2 cup low-fat buttermilk
- 8 ounce container of low-fat sour cream (1 cup)
- zest of 1 lemon
- 1 1/2 cups fresh blueberries, washed and dried
Pre-heat the oven to 325ºF (dark metal pan) or 350ºF (light metal pan).
Sift or whisk the rice flour, baking powder and salt in a bowl. Set aside.
Cream the butter and sugar. Add the eggs, one at a time, beating well between additions.
Scrape down the sides of the bowl. Add the buttermilk, sour cream and lemon zest, beating well.
Fold in the blueberries.
Fill each cup of a metal muffin tin almost full of batter.
Bake for 25 – 28 minutes or until the edges are golden brown and a toothpick inserted into a cupcake comes out clean. This batter is very moist so it’s hard to over bake these, the blueberries only add to the moisture factor. Just keep an eye on them after the first 20 minutes.