No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Sweet Revenge's ''Pure'' Cupcakes

This recipe for delicious ''Pure'' cupcakes is courtesy of Marlo Scott from Sweet Revenge.

  • yield: Makes 24 cupcakes

advertisement

advertisement

Ingredients

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 cups sugar
  • 5 extra-large eggs
  • 3 cups self-rising cake flour
  • 1 cup buttermilk
  • 3 tablespoons Mexican vanilla
  • Sweet Revenge ''Pure'' Buttercream
  • Turbinado or demerara sugar, for sprinkling

Directions

  1. Step 1

    Preheat oven to 325 degrees. Cut out twenty-four 5 1/2-by-5 1/2-inch squares of parchment paper. Fit each square of parchment into a standard muffin cup so the edges stick out from the muffin cup; set aside.

  2. Step 2

    In the bowl of an electric mixer fitted with the paddle attachment, beat butter until softened. With the mixer on medium, add eggs and sugar; beat until well combined. With mixer on low speed, add flour in three parts, alternating with buttermilk and beginning and ending with flour. Stir in vanilla.

  3. Step 3

    Fill prepared muffin cups three-quarters full with batter. Transfer muffin tins to oven and bake until a cake tester inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Transfer to a wire rack and let cupcakes cool completely in muffin cups.

  4. Step 4

    When cupcakes are cool, frost the top of each cupcake with a thin layer of buttercream. Fill a disposable pastry bag fitted with a 3/4-inch St.-Honore decorating tip with remaining buttercream. Pipe three waves on top of each cupcake, each slightly smaller than the next. Sprinkle with turbinado sugar and serve.

Source
The Martha Stewart Show, January Winter 2009

advertisement

advertisement

Reviews (25)

  • 21 Jun, 2012

    Excellent flavor on the cake and frosting!! I'm disappointed that the cupcakes didn't form any dome. They were light and fluffy but flat on top. I' at 4,000 ft altitude so I wish there was a high altitude version so they would dome. The frosting was DELISH. I'm going to use this as my go-to frosting now. One thing to note, I used all purpose self-rising flour, not cake flour, and soy milk instead of cow's milk in the cake and frosting. I don't know if that has to do with it doming or not...

  • 21 Jun, 2012

    Excellent flavor on the cake and frosting!! I'm disappointed that the cupcakes didn't form any dome. They were light and fluffy but flat on top. I' at 4,000 ft altitude so I wish there was a high altitude version so they would dome. The frosting was DELISH. I'm going to use this as my go-to frosting now. One thing to note, I used all purpose self-rising flour, not cake flour, and soy milk instead of cow's milk in the cake and frosting. I don't know if that has to do with it doming or not...

  • 21 Jun, 2012

    Excellent flavor on the cake and frosting!! I'm disappointed that the cupcakes didn't form any dome. They were light and fluffy but flat on top. I' at 4,000 ft altitude so I wish there was a high altitude version so they would dome. The frosting was DELISH. I'm going to use this as my go-to frosting now. One thing to note, I used all purpose self-rising flour, not cake flour, and soy milk instead of cow's milk in the cake and frosting. I don't know if that has to do with it doming or not...

  • 7 Nov, 2011

    I made these as a thank you gift for a neighbor. They were delicious. The buttermilk really makes them moist. I actually found and used a bourbon-vanilla which elevated the richness of the buttercream. Super yummy. I will definitely make them again.

  • 4 Nov, 2011

    I found cute little rose cupcake papers at walmart so it saved me some time on cutting the parchment paper. Also, I found the self-rising flour there in the store brand so that was nice.

  • 4 Oct, 2010

    Can i use regular vanilla instead of mexican vanilla?

  • 6 Jun, 2009

    Has anyone made these using regular vanilla as opposed to mexican vanilla? if so, did you use the same amount and were they good?

  • 31 Mar, 2009

    I made one hundred of these cupcakes for a party and they were a hit! I followed the directions exactly, including the mexican vanilla. They were very light and airy, not sickly sweet. Per another review I tasted the frosting before adding all 10 cups. Really needs all 10 cups otherwise the frosting just tastes like butter. I could not find self rising cake flour, so I made my own using baking powder and salt. Did not do the parchment paper, found some pre-made at fancyflours.com. Great recipe!

  • 27 Feb, 2009

    These cupcakes were nothing special...I expected something really fabulous since Martha said they were her favorite from all of the Manhattan tastings. Also, I followed the recipe exactly and ended up with much more batter than was needed for 24 cupcakes. I baked the excess in an 8" x 8" pan. The parchment paper technique, while visually appealing, was a huge pain to actually execute. Don't waste your time with this one! I will review the buttercream frosting separately.

  • 22 Feb, 2009

    I just made these cupcakes, and they cooked up perfectly. However, the buttermilk smell and flavor was way too overwhelming for me and my family. I used fresh buttermilk, and followed the recipe correctly. I noticed in my other recipes that when using 1/2 cup or 3/4 cup of buttermilk, the flavor isn't so strong.

  • 14 Feb, 2009

    Delicious! Great flavor and texture. Light and lovely. I made a few changes based on user comments. I used BakingMoms mixing method, 6 large eggs, rather than 5 extra-large, regular cake flour, rather than self-rising cake flour, and 1 Tablespoon of baking powder and 3/4 tsp salt. I baked at 350 F, rather than 325 F. My cupcakes rose high and did not fall. They look and taste great. When cooled, I piped on whipped cream sweetened with powdered sugar and vanilla.

  • 14 Feb, 2009

    Delicious! Great flavor and texture. Light and lovely. I made a few changes based on user comments. I used BakingMoms mixing method, 6 large eggs, rather than 5 extra-large, regular cake flour, rather than self-rising cake flour, and 1 Tablespoon of baking powder and 3/4 tsp salt. I baked at 350 F, rather than 325 F. My cupcakes rose high and did not fall. They look and taste great. When cooled, I piped on whipped cream sweetened with powdered sugar and vanilla.

  • 3 Feb, 2009

    incredible cupcakes, delicious icing, did NOT disappoint!!!

  • 31 Jan, 2009

    I just made these using Martha White self-rising flour. I am blown away! these are the lightest, most delicious cupcakes I've ever tasted. I used a slightly different mixing method--creamed butter until very light, then added sugar gradually until very light and fluffy. Added eggs 1 at a time, beating 20 second after each addition. Everything else the same. Ecstacy!! Thanks for a great recipe.

  • 30 Jan, 2009

    The self-rising flour didn't work well in high altitude. I will probably substitute regular flour and add baking powder/soda as needed. They were dense cupcakes, but it could have been because they didn't rise well. There was also a lot of frosting, even with the small amount of piping called for in the recipe.

  • 26 Jan, 2009

    There's a pretty big difference between all-purpose and self-rising flour! Self-rising already has baking powder and salt added to it so if you substitute all-purpose without adding baking powder and salt then you are bound to experience very different results than those intended by the recipe.

  • 25 Jan, 2009

    I have a note in my recipe box that says you can make your own self-rising cake flour by mixing 4 c. cake flour, 2 tsp. salt, and 2 T. baking powder. That's what I'm going to try.

  • 25 Jan, 2009

    The cupcakes took a lot longer to bake...30-35 min. Also I had a TON of extra frosting. Could cut the recipe in half. I used all purpose flour instead of self rising (what is the difference?) They seem good, maybe a little dense though...could that be the difference?

  • 23 Jan, 2009

    @MochaBrwn - yes I did the buttercream frosting - very delicious! Another thing though - I ordered a bottle of the vanilla Marlo used on the show (from the website listed here on Martha's site - www.BlueCattle.com) which is funny because it is the same site as my earlier post reference to MexicanVanilla.com that I found by google --- It apparently has already shipped, so I will let you know how big of a difference that makes...

  • 23 Jan, 2009

    Nicki73, did you use the buttercream recipe she made? If so, how was it. Thinking about doing the CC this weekend.

  • 22 Jan, 2009

    fyi - Marlo said that you can use large eggs instead and it will work just fine - so you really only need self rising flour.....

  • 22 Jan, 2009

    I'm so annoyed. I was looking forward to this recipe, but who stocks extra large eggs and self rising flour? I'll have to think about how badly I wish to try this recipe and how long I want a bag of SR flour to sit and gather dust in my cupboard.

  • 22 Jan, 2009

    PS - I made these tonite - woooaaahhh yum!
    thanks Marlo for sharing!!

  • 22 Jan, 2009

    Yes avoid any and all with Coumarin - However the Blue Cattle Truck Mexican vanilla mentioned in the cupcake episode does NOT contain Coumarin. I checked that out, and it is available at MexicanVanilla.com --- it is bottled in the US under FDA guidelines! All of the flavor and none of the worry!

  • 22 Jan, 2009

    As mentioned by Null - Yes avoid any and all vanilla with Coumarin - However the Blue Cattle Truck Mexican vanilla mentioned in the cupcake episode does NOT contain Coumarin. I checked that out, and it is available at MexicanVanilla.com --- it is bottled in the US under FDA guidelines! All of the flavor and none of the worry!