*proud to be an american :-P*
Here is the recipe for Martha Stewart's Blueberries and Cream Cupcakes from her Cupcakes cookbook. I added strawberries to the batter and to the topping to make them "patriotic" for the Fourth of July.
Makes 24
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 blueberries, plus more for garnish 2 cups cold heavy cream 3 tablespoons confectioners' sugar
Preheat oven to 350. Line 2 standard muffin tins with paper liners. Sift together flours, baking powder, and salt. 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 blueberries by hand. Divide batter among cups. Bake, rotating halfway through, until golden brown, about 25 minutes. Let cool. Beat cream and confectioners' sugar until firm peaks form. Dollop cupcakes with whipped cream and garnish with berries.