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Sweet Revenge's ''Pure'' Cupcakes

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

  • Yield: Makes 24 cupcakes

Source: The Martha Stewart Show, January Winter 2009

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. 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. 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. 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. 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.

Reviews Add a comment

  • cakengifts
    19 JUN, 2017
    I love this cake!!! Thank you for blogging about it. Very Nice Article… http://www.cakengifts.in/cake-delivery-in-faridabad http://www.cakengifts.in/cake-delivery-in-ghaziabad http://www.cakengifts.in/cake-delivery-in-dehradun
    Reply
  • Crisper
    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...
    Reply
  • Crisper
    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...
    Reply
  • Crisper
    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...
    Reply
  • bellissima537
    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.
    Reply
  • bellissima537
    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.
    Reply
  • M95
    4 OCT, 2010
    Can i use regular vanilla instead of mexican vanilla?
    Reply
  • mjaej98
    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?
    Reply
  • nicolemarie747
    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!
    Reply
  • dgentile1
    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.
    Reply