Rating: 3.41 stars
154 Ratings
  • 5 star values: 24
  • 4 star values: 48
  • 3 star values: 52
  • 2 star values: 27
  • 1 star values: 3
  • 154 Ratings

This delicious cupcake recipe is courtesy of Amy Berman from Vanilla Bake Shop.

The Martha Stewart Show, March Winter/Spring 2008, The Martha Stewart Show, Episode 3089

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 2 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

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  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar together until light and fluffy. Add vanilla; beat to combine. Add egg yolks, one at a time, beating well after each addition.

  • Sift together both flours, baking powder, and salt into a large bowl. With the mixer on low, add flour mixture; mix until well combined. Add sour cream; mix until well combined.

  • In a clean bowl of an electric mixer fitted with the whisk attachment, beat egg whites until stiff peaks form. Gently fold egg whites into batter.

  • Fill each muffin cup half full with batter. Transfer muffin tins to oven and bake until a skewer inserted into the center of one of the cupcakes comes out clean, 20 to 24 minutes. Let cupcakes cool completely.

  • Using an apple corer, make a hole in the top of each cupcake, taking care not to push the corer through the bottom; remove cake from hole. Fill a squirt bottle with lemon curd and squeeze curd into holes.

  • Fit a pastry bag with a 3/8-inch plain round tip and fill with buttercream. Pipe buttercream in a circular motion on top of each cupcake; sprinkle with sanding sugar. Pipe a dollop of buttercream in the center of each cupcake and top with a raspberry.

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Reviews

154 Ratings
  • 5 star values: 24
  • 4 star values: 48
  • 3 star values: 52
  • 2 star values: 27
  • 1 star values: 3