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Two types of flour contribute to these cupcakes' singular texture: Cake flour makes for a delicate crumb, while all-purpose flour keeps them from being too tender.

Source: Martha Stewart Cupcakes, June 2009
Yield

Ingredients

Directions

Cook's Notes

Freeze up to 2 months, in airtight containers.

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  • Nicola25
    26 FEB, 2015
    This is one of our favorite, go-to cupcake recipes! Delicious and relatively easy to make. Cupcakes also freeze week for frosting later. Does anyone know if this recipe can be made into a large sheet cake? What temp & time would you bake it for? I need to make a birthday cake this week and would love to use this recipe.
    Reply
  • Bridy
    3 AUG, 2014
    lovely recipe! I ended up getting 38 full size cupcakes and 24 mini cupcakes. Not sure how I managed that, but that was a big bonus as I can use all of these for both of my kids Birthday parties which are only two weeks apart. The addition of buttermilk in any backed good is essential, any recipe that calls for milk, I always use buttermilk instead, it just makes everything taste so much nicer.
    Reply
  • Maycie
    20 SEP, 2011
    @Yojoani I found cake flour at toom Markt, it is called Weizenmehl Type 550. Your "mounting" cupcakes indicate that the dough was too firm. Alternatively do not use starch to subsitute the cake flour. For 1 cup cake flour use 1 cup minus 2 tbsp all-purpose flour.
    Reply
  • Katteriet
    9 SEP, 2011
    Very tasty cupcakes! I love them. I need some practice to make them perfectly though.
    Reply
  • Yojoani
    4 JUN, 2011
    I had to substitute the cake flower (I didn't find it in Germany) with regular flower (#405) and cornstarch. They formed peaks, which made it hard to decorate it as lady bug cupcakes. What am I doing wrong? I thought they would be turn out rather flat for the "frosting". Can you tell me what I'm doing wrong? Thanks for your help!
    Reply
  • cakeandshoes
    18 FEB, 2011
    @JB3 and hkthomas - try substituing canola or vegetable oil for the butter. You will get a much moister cupcake every time.
    Reply
  • JB3
    21 SEP, 2010
    Not sure what my friend and I did wrong, but we made these last night and they taste like (and have the consistency of) cornbread. Too bad, because the ingredients cost about $50 and they are going to go to waste. I too would like to know the secret to a moister cake.
    Reply
  • hkthomas
    7 AUG, 2010
    I made these tonight and they were on the dry side, any suggestions to make them more moist?
    Reply

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