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Cupcakes Three Ways

Recipe photo courtesy of John Kernick

Stir up one batter three ways, then add on buttery icing, plus cute flourishes, for head-of-the-class results.

Source: Everyday Food, September 2007
Total Time Prep Yield

Ingredients

Vanilla Cupcakes

Buttercream Three Ways

Directions

Vanilla Cupcakes

Buttercream Three Ways

Cook's Notes

To Make Chocolate Cupcakes Reduce flour to 1 1/4 cups, and add 1/2 cup unsweetened cocoa powder. Makes 12.

To Make Black-and-White Cupcakes
Prepare both vanilla and chocolate batters; fill muffin cups with 3 tablespoons of each, side by side. Makes 24.

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Reviews

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117
How would you rate this recipe?
117
  • MS112614348
    9 MAY, 2015
    I made this for a kids birthday party, and I thought it was just ok. The cupcake was more muffin-ish in texture as opposed to sponge-cake like. I will continue to look for a good cupcake recipe.
    Reply
  • Rachel A
    7 FEB, 2013
    Just tried the recipe and I really like the flavor of the cupcake. It was lightly sweet with a hint of the butter and vanilla. My husband agreed the texture needs tweaking. He described it between a cupcake and cornbread. I thought it was more like spongecake myself. I happened to have used vanilla that is double strength so that may be why I had a better flavor.
    Reply
  • Audrey Lustig
    6 FEB, 2013
    I just made and they turn soooo weird and sweet... I trully did not like at all... and the thing that the bday is just in a few hours so I will have to offer this... The thing is that by hurry I did not read the reviews, only read the stars and tought it would be good. Do not make them.
    Reply
  • Olga_USSR
    21 AUG, 2012
    i am writings to you comrade martha, from Volgrad in Russia. In motherland we have name for these, we call them syeltortes meaning salty treasures. as I live in the artic circle with my tribe, we can eat only these treasures while nothing else grows in barren crop fields, therefore me and my family eat these for the winter months, when sun doesn't rise. these cakes will preserve well with their thick and salty batter, so will provide much comfort for me while in this icy wilderness. Think of me
    Reply
  • millie72
    26 AUG, 2011
    I really like this recipe but I tinkered with a few things after reading the reviews. I cut bake time down to 18-20 minutes and added orange zest to give it some extra flavor. Hope this helps if anyone decides to try it again!
    Reply
  • CapabilityMom
    5 MAR, 2011
    Well, if I had read these comments first, I may not have made them but they are in the oven so it is wait and see!
    Reply
  • CapabilityMom
    5 MAR, 2011
    Well, if I had read these comments first, I may not have made them but they are in the oven so it is wait and see!
    Reply
  • sophieb7721
    20 JUL, 2010
    AGREE, AGREE, AGREE,....wish I had found this before I made these. What was Martha Stewart and staff thinking when they came up with this one. I wish a true "food scientist" could tell us what happened in this recipe. I am a noviced baker and I surely thought when I made these I really had no baking skills. Glad I found monkeyfaceperson and OLillian's comments...STOP DON'T MAKE THESE CUPCAKES
    Reply
  • monkeyfaceperson
    28 JUN, 2010
    HELLO ISN'T THIS MARTHA STEWART MISS PERFECTION! WELL UM OK THESE CUPCAKES WERE WORTHLESS I REPEAT WORTHLESS AND NO I AM NOT BEING A NEGATIVE PERSON! OKAY I AGREE WITH YOU OLILIAN!!!!
    Reply
  • OLilian
    16 MAY, 2010
    I don't believe this recipe ever went through a test kitchen. Horrible, horrible, horrible! Taste-free and tough. I ripped the recipe out of the magazine ages ago and finally made the black-and-white version for a party tonight. I'm known as a good baker and was mortified when we started eating them. Yuck! Had to look it up on this website and leave a comment.
    Reply

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