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Buttermilk-Vanilla Cupcakes

Anyone who licked the frosting off a cupcake as a child knows the topping is often the best part. These miniature desserts are dressed up with a scoop of gelato instead -- and this time, you get to choose the flavor.

  • Yield: Makes 4 dozen mini cupcakes
Buttermilk-Vanilla Cupcakes

Source: Martha Stewart Living

Ingredients

  • 1 1/2 cups plus 2 tablespoons all-purpose flour
  • 1 1/4 cups sugar
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 1 large egg, plus 1 large egg yolk
  • 1/2 cup plus 2 tablespoons warm water
  • 1/2 cup plus 2 tablespoons buttermilk
  • 1/4 cup plus 1 tablespoon vegetable oil
  • 1 teaspoon pure vanilla extract

Directions

  1. Preheat oven to 350 degrees. Line mini-muffin tins with paper liners.

  2. Sift flour, sugar, baking soda, baking powder, and salt into a mixer bowl. Transfer bowl to mixer, and add egg, yolk, water, buttermilk, oil, and vanilla. Beat on low speed until mixture is well combined and smooth, about 3 minutes.

  3. Divide batter among liners, filling each cup about 2/3 full. Bake, rotating tins halfway through, until golden brown and a tester inserted into centers comes out clean, about 17 minutes. Let cool in tins on wire racks for 30 minutes. Invert cupcakes onto racks, and let cool completely. (Cupcakes can be stored for up to 3 days.)

Reviews (11)

  • MrsCups 7 Dec, 2013

    This was delicious - I tried it with half the quantities of everything and it came out just perfect!! I did keep it in longer than 17 minutes - about 20+ minutes, but kept checking on it. AWESOME Cupcakes and can't wait to let all try it!

  • FAMEK 28 Oct, 2013

    What a winner, light and candy floss like texture.
    So simple to make . My new go to cupcake recipe.

  • BakingMother 12 Feb, 2013

    Spectacular! I was worried at first because the batter was runny but they turned out great! Taste great! Texture great!

  • Maria Jette 15 Nov, 2012

    After a lengthy internet search, I determined that this *must* be the recipe used by The Wedge Co-op's bakery to make their fantastic Boston Cream Cupcakes. I've used it very successfully to make a Boston Cream Pie. One warning: make sure your baking soda is FRESH, or you'll get a flattish result. I don't bake often enough to trust an open box anymore, like most people-- so advise always using a new one.

  • BakingLinda 2 Oct, 2011

    I wanted to make Mango Cupcakes so I substituted 1 1/2 cups of purred mango for the water. They turned out light and delicious! I iced them with mango buttercream (just added 1 cup of mango puree) then added the milk to make the consistency I like.

  • Betzbaby 6 May, 2010

    I bought white nut cups @ Michaels thinking I would bake mini cupcakes but the Wilton web site says you can't bake in them ~ coated inside with somehting that might burn ! I wondered about lining them first with parchment ???

  • littlemisscupcakes 26 Mar, 2010

    could this work as a cake? i'd love to make it as an ice cream cake! but unsure if you have to change any measurements?

  • Cheryl711 25 Aug, 2008

    Have no clue as to were she got the pink nut cups but they do sell them at Micheal's Craft store in white. Come to think of it there probably in the Martha Stewart aisle at Micheal's!

  • minnima102 16 Jun, 2008

    I searched the internet for "nut cup" and "nut party cup" and got a few hits, but I also found them to be called "pleated paper cups" or "souffle cups" and when I searched using those terms I found quite a few places that sold them. Unfortunately they were all white, I haven't had any luck finding them online in different colors. I haven't tried any local stores yet.

  • Seajewells 13 Jun, 2008

    They look like disposable nut cups to me. They should be available from either a specialty food/kitchen store or your local grocery store if you are lucky.

  • amandarydell 9 Jun, 2008

    does anyone know where to get these pink holders ??????

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