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Martha Stewart's ice-cream cupcakes

  • 0:30 Prep
  • 0:17 Cook
  • Makes 24


  • 1 litre flavoured ice-cream or gelato (see note)

Buttermilk vanilla cupcakes

  • 3/4 cup plain flour
  • 2/3 cup caster sugar
  • 1/4 teaspoon bicarbonate of soda
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup warm water
  • 1/3 cup buttermilk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract


  • 1
    Make Buttermilk vanilla cupcakes: Preheat oven to 180°C/160°C fan-forced. Line a 24-hole 1 1/2 tablespoon-capacity mini muffin pan with paper cases.
  • 2
    Sift flour, sugar, bicarbonate of soda, baking powder and salt into bowl of an electric mixer. Add egg, water, buttermilk, oil and vanilla. Beat on low speed for 3 minutes or until mixture is smooth and combined.
  • 3
    Divide batter between paper cases, filling until 2/3 full. Bake for 17 minutes or until golden and a skewer inserted in centre of 1 cake comes out clean. Cool in pan for 30 minutes. Transfer to a wire rack to cool completely.
  • 4
    Soften ice-cream or gelato slightly. Using a 3.5cm to 4cm ice-cream scoop, press 1 scoop of ice-cream or gelato on top of each cupcake. Serve immediately.

Source: taste.com.au


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