Food & Cooking Recipes Dessert & Treats Recipes Cupcake Recipes Sweet Revenge's ''Pure'' Cupcakes 3.2 (70) 18 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email Yield: 24 cupcakes This recipe for delicious ''Pure'' cupcakes is courtesy of Marlo Scott from Sweet Revenge. 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 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. 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. Rate it Print