Sweet Revenge's ''Pure'' Cupcakes

72 Ratings
  • 5 11
  • 4 17
  • 3 23
  • 2 17
  • 1 4

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

The Martha Stewart Show, January Winter 2009, The Martha Stewart Show, The Martha Stewart Show, Episode 4069

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
Makes 24 cupcakes
Advertisement

Ingredients

Directions

  • 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.

    Advertisement

  • 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.

  • 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.

  • 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.

Advertisement

Reviews (25)

72 Ratings
  • 5 11
  • 4 17
  • 3 23
  • 2 17
  • 1 4
Martha Stewart Member
06/21/2012
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...
Martha Stewart Member
06/21/2012
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...
Martha Stewart Member
06/21/2012
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...
Advertisement
Martha Stewart Member
11/07/2011
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.
Martha Stewart Member
11/04/2011
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.
Martha Stewart Member
10/04/2010
Can i use regular vanilla instead of mexican vanilla?
Advertisement
Martha Stewart Member
06/06/2009
Has anyone made these using regular vanilla as opposed to mexican vanilla? if so, did you use the same amount and were they good?
Martha Stewart Member
03/31/2009
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!
Martha Stewart Member
02/27/2009
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.
Martha Stewart Member
02/22/2009
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.
Martha Stewart Member
02/14/2009
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.
Martha Stewart Member
02/14/2009
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.
Martha Stewart Member
02/03/2009
incredible cupcakes, delicious icing, did NOT disappoint!!!
Martha Stewart Member
01/31/2009
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.
Martha Stewart Member
01/30/2009
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.
Martha Stewart Member
01/26/2009
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.
Martha Stewart Member
01/25/2009
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.
Martha Stewart Member
01/25/2009
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?
Martha Stewart Member
01/23/2009
@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...
Martha Stewart Member
01/23/2009
Nicki73, did you use the buttercream recipe she made? If so, how was it. Thinking about doing the CC this weekend.
Martha Stewart Member
01/22/2009
fyi - Marlo said that you can use large eggs instead and it will work just fine - so you really only need self rising flour.....
Martha Stewart Member
01/22/2009
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.
Martha Stewart Member
01/22/2009
PS - I made these tonite - woooaaahhh yum! thanks Marlo for sharing!!
Martha Stewart Member
01/22/2009
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!
Martha Stewart Member
01/22/2009
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!
Load More Reviews
© Copyright 2022 Martha Stewart. All rights reserved. Printed from https://www.marthastewart.com 07/07/2022